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CRAB RANGOON EGG ROLLS
Ingredients
- Wonton wrappers – these are refrigerated and you might find them in the produce section, a health food area, or an Asian food aisle in your grocery store.
- Cream cheese
- Worcestershire sauce
- Garlic powder
- Onion powder
- Real crabmeat – I bought real flaked crabmeat in the meat section of the grocery store next to the fish.
- Vegetable
- 16 ounces cream cheese softened 2 tablespoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounces fresh crabmeat (fully cooked) flaked
- 8 egg roll wrappers (large wonton wrappers)
- vegetable oil for frying
Directions
- Heat 2-inch of vegetable oil in a large pot or Dutch oven to 375ºF. While the oil is heating you can mix up the egg roll filling.
- In a large mixing bowl, beat together the filling ingredients except for the crabmeat. I used an electric mixer for this task
- Stir the crabmeat into the filling mixture, then scoop into the center of egg roll style wonton wrappers. I turned the wonton at an angle (see picture below) and formed the filling into a log
- Next, fold one corner in over the filling
- Now, fold in the sides
- Roll up the egg roll and brush some water under the areas that overlap to seal the edges closed
- Deep fry the egg rolls in vegetable oil at 375ºF for a few minutes until they’re golden brown on all sides. Very carefully remove them from the oil and drain on paper towels or a wire cooling rack
- Preheat 2-inches of oil in a large pot to 375F.
- In a large mixing bowl, use an electric mixer to beat together the cream cheese, Worcestershire sauce, garlic powder, and onion powder until smooth. Stir in the crabmeat.
- Lay out 8 egg rolls wrappers on a clean surface. Scoop the crab mixture evenly into the center of each wrapper. Shape the filling into a log in the center. Fold in the sides and then roll up the egg roll (the egg roll wrap package may provide pictures that will help if you've never rolled an egg roll). Brush some water under the overlapping parts of the egg roll to seal the edges closed.
- Carefully lower a few of the egg rolls into the hot oil and deep fry in small batches until golden brown on all sides. Remove from the oil and place on paper towels or a wire cooling rack to drain off excess oil.
- Serve warm with dipping sauces of your choice
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