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Crab Rangoon Egg Rolls


Crab Rangoon Egg Rolls


2 (8 ounce) boxes cream cheese
1-2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
3 green onions chopped
1/2 lb new white cooked crabmeat chipped or diced
8-10 egg roll wrappers
Vegetable oil for frying


In nourishment processor beat cream cheese Worcestershire sauce, garlic powder, onion powder and green onions a few times until blended. Mix in crab meat.
Lay one egg roll wrapper out with a corner indicating towards you. Put around three adjusted tablespoons within the center of each wrapper making a brief flat protuberance . Bring the corner that’s closest to you up and over and tenderly tuck it in.Overlap within the sides and roll the wrapper firmly. Utilize a little sum of water to secure the tip of the wrapper. (In the event that you don’t know how to roll an egg roll it as a rule appears on the bundle with pictures).
Heat oil in overwhelming stockpot or pot to 365 degrees. Broil them 2-3 at a time (depending on the measure of your dish) for 1-2 minutes or until gently browned.Permit the warm to charge back up in between bunches. Put on paper towels to deplete. Serve warm.



I have had a number of perusers contact me and tell that they think 2 tablespoons of Worcestershire Sauce is as well much. We truly like it and so do our companions be that as it may if it’s not too much trouble add 1 teaspoon at at time so you’ll be able halt the processor and taste.

I utilized lord crab.

I have moreover had a few perusers contact me around the taken a toll of crab so I am bringing down the sum to 1/2 lb. This may reduce the sum of egg rolls by 1-2 but in case you chop the crab at last you get a few in each chomp.

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