CRAB RANGOON EGG ROLLS

In a mixing bowl, combine the softened cream cheese, garlic powder, onion powder, chopped green onions, and Worcestershire sauce until thoroughly blended.
Gently fold in the flaked crab meat until evenly distributed throughout the cream cheese mixture.
Place approximately 3 tablespoons of the crab and cream cheese filling onto the center of each egg roll wrapper.
Fold the sides of the egg roll wrapper over the filling, then roll tightly to encase the filling completely, sealing the edges with a dab of water.
In a deep-sided pot or skillet, heat a few inches of oil over medium-high heat until it reaches 375°F (190°C).
Carefully place the assembled egg rolls into the hot oil, frying in batches to avoid overcrowding the pan.
Fry the egg rolls for about 3-4 minutes, or until they turn golden brown and crispy on all sides.
Once fried to perfection, remove the egg rolls from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil.
Conclusion:

With their crispy exterior and creamy, flavorful filling, these Crab Rangoon Egg Rolls are sure to be a hit at your next gathering or as a tasty snack any day of the week. Whether you’re a fan of traditional crab rangoon or simply love experimenting with new appetizer ideas, this recipe offers a delicious twist that’s easy to make and impossible to resist. Enjoy the delightful fusion of flavors and textures in every bite!