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Name: Crab Rangoon Egg Rolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: INGREDIENTS:; 2 (8 ounce) boxes cream cheese softened; 1 –2 tablespoons Worcestershire sauce (see notes); 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 3 green onions chopped; 1/2 lb fresh white cooked crabmeat flaked or diced; 8 –10 egg roll wrappers; Vegetable oil for frying

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INGREDIENTS

INGREDIENTS:
2 (8 ounce) boxes cream cheese softened
1 –2 tablespoons Worcestershire sauce (see notes)
1 teaspoon garlic powder
1/2 teaspoon onion powder
3 green onions ; chopped
1/2 lb fresh white cooked crabmeat flaked or diced
8 –10 egg roll wrappers
Vegetable oil for frying

INSTRUCTIONS

INGREDIENTS:

2 (8 ounce) boxes cream cheese softened

1 –2 tablespoons Worcestershire sauce (see notes)

1 teaspoon garlic powder

1/2 teaspoon onion powder

3 green onions chopped

1/2 lb fresh white cooked crabmeat flaked or diced

8–10 egg roll wrappers

Vegetable oil for frying

DIRECTIONS:

In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.

Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump . Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll it usually shows on the package with pictures).

Heat oil in heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.

NOTES

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Crab Rangoon Egg Rolls

INGREDIENTS:
2 (8 ounce) boxes cream cheese softened
1 –2 tablespoons Worcestershire sauce (see notes)
1 teaspoon garlic powder
1/2 teaspoon onion powder
3 green onions chopped
1/2 lb fresh white cooked crabmeat flaked or diced
8 –10 egg roll wrappers
 Vegetable oil for frying

INGREDIENTS:

2 (8 ounce) boxes cream cheese softened

1 –2 tablespoons Worcestershire sauce (see notes)

1 teaspoon garlic powder

1/2 teaspoon onion powder

3 green onions chopped

1/2 lb fresh white cooked crabmeat flaked or diced

8–10 egg roll wrappers

Vegetable oil for frying

DIRECTIONS:

In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.
Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump . Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll it usually shows on the package with pictures).
Heat oil in heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.

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Nutrition

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Serving Size: 1 (293g)
Recipe Makes: 1

Calories: 184
Calories from Fat: 164 (89%)

Amt Per Serving		% DV

	Total Fat 18.3g	24 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 11.5g
	Polyunsanturated Fat 5.2g
Cholesterol 0mg		0 %
Sodium 7.9mg		0 %
Potassium 155.2mg		4 %
Total Carbohydrate 5.4g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 3.9g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 184

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