Crab Rangoon Egg Rolls
One of my favourite appetizers is crab rangoon. I love the creamy filling and how it’s fried to perfection. So I determined to make a more healthy model by using making egg rolls instead.
They simply grew to become out great!
Ingredients
- 1 tsp. Garlic powder
- ½ lb. crab meat , Flaked, cooked
- ½ tsp. Onion powder
- 16 ounces Cream cheese , softened
- 3 Green onions , chopped
- 1-2 Tbsp. Worcestershire sauce
- 8 Egg roll wrappers
- Oil for frying
How To Make Crab Rangoon Egg Rolls
Mix collectively the onion powder, worcestershires sauce, cream cheese, garlic powder, and inexperienced onions till nicely combined.
Fold the crab meat into the mixture.
Add three tablespoons of the combination to the core of every of the egg roll wrappers.
Fold in the ends of the egg roll wrappers, and roll closed tightly, the use of a little water to seal the seam closed when you are done.
Heat a few inches of oil in a deep-sided pot or skillet till it reaches 375 degrees.
Fry the egg rolls till golden brown and crispy.
Drain on a paper towel-lined plate earlier than serving.
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