2 (8 ounce) boxes of softened cream cheese
1 to 2 tablespoons of Worcestershire sauce (adjust according to preference)
1 teaspoon garlic powder
1/2 teaspoon onion powder
3 finely chopped green onions
1/2 lb of fresh white crabmeat, either flaked or diced
8 to 10 egg roll wrappers
Vegetable oil, suitable for frying


Mixing the Filling: Use a food processor to combine cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions. Pulse several times until well blended. Transfer to a bowl and fold in the crab meat.

Preparing the Egg Rolls: Position an egg roll wrapper so one of its corners points towards you. Deposit approximately three rounded tablespoons of the crab mixture in the center. Shape the mixture into a horizontal lump.

Fold the wrapper: Start by pulling the closest corner up and over the mixture. Tuck it gently. Next, fold the sides inwards and roll the wrapper tight. To seal the end tip, dab a bit of water. (You can usually find rolling instructions with illustrations on the wrapper’s packaging).
Frying: Heat up the vegetable oil in a sturdy stockpot or saucepan until it reaches 375°F. Fry the egg rolls in batches (2-3 at a time) until they turn a lovely golden brown (typically 1-2 minutes). Reheat the oil between batches. Once fried, place the egg rolls on paper towels to absorb excess oil.
Serve them hot and enjoy the crunch with every bite!

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