This is a super-easy recipe that makes a great party appetizer. These have the same great flavor as crab rangoon but are served as a fun and easy-to-eat egg roll.
- 1 Pound Cooked Fresh White Crab meat , flaked or diced (Can substitute with imitation crab)
- 1 Pound Cream Cheese, softened
- 2 Teaspoons Minced Garlic (about 1-2 cloves)
- 1/3 Cup Green Onions, chopped (about 3 green onions)
- 1 Tablespoon Worcestershire Sauce (Can use less if desired, start with 1 teaspoon and add more to taste)
- 12-14 Egg Roll Wrappers
- 2-3 Cups Vegetable Oil (For frying)
- Line a baking sheet with parchment paper and set aside. Preheat the oven to 200F/95C.
- In a large bowl, mix together cream cheese, minced garlic, green onions, and Worcestershire sauce. Fold in the crab meat until combined, and set aside.
- Lay an egg roll wrapper on a flat surface with one of the corners pointing towards you. Place about three rounded tablespoons of crab filling, horizontally, across the center of each wrapper. Bring the corner of the wrapper that is pointing towards you up and over the filling. Gently tuck the wrapper against the filling. Fold in the sides of the wrapper towards the center and roll tightly. Use a small amount of water to secure the tip of the wrapper. Place finished egg roll seam side down on your lined baking sheet, and set aside. Repeat the process until all of the filling has been used.
- Heat vegetable oil in heavy bottomed saucepan to between 350F/175C and 375F/180C. Once the oil is hot, add egg rolls, 2-3 at a time, and fry until golden brown on both sides, about 2-3 minutes. Allow the cooked egg rolls to drain on a paper towel line plate, then transfer to the oven to stay warm while you fry the remaining egg rolls. Allow the frying oil to reheat in between batches.
Place cooked egg rolls in the oven on a wire rack set into a baking sheet while you fry the remaining egg rolls.
Pending the size of your wrappers, you may need more or less filling. Experiment with the amount of filling that works best for you.