Golden, crispy, and filled with creamy crab-cheese goodness—these egg rolls are the perfect party appetizer or snack.
Ingredients
- 2 (8 oz) boxes cream cheese, softened
- 1–2 Tbsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp onion powder
- 3 green onions, chopped
- ½ lb fresh white crab meat, flaked (or canned/imitation, finely chopped)
- 8–10 egg roll wrappers
- Vegetable oil (for frying)
Instructions:
- In a bowl or food processor, combine cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions until smooth.
- Stir in the crab meat until evenly distributed.
- Lay one egg roll wrapper on a clean surface with a corner facing you. Spoon about 3 Tbsp of filling across the center.
- Fold the bottom corner up over the filling, tuck in the sides, then roll tightly. Seal the top corner with a dab of water.
- Heat oil in a heavy pot to 375°F. Fry 2–3 egg rolls at a time for 1–2 minutes, turning until lightly golden.
- Drain on paper towels and serve warm.
Notes
- Fresh crab (King, Snow, Dungeness) gives the best flavor, but canned or imitation works in a pinch.
- Find egg roll wrappers in your grocery’s refrigerated produce section.
- Use a high-smoke-point oil (vegetable, canola, peanut) and keep it at 375°F for even cooking.
- For a touch of sweetness, stir in ½ Tbsp sugar or mirin with the filling.