Ingredients
- 16 ounces cream cheese softened
- 1 tablespoon Worcestershire sauce
- 2 teaspoons soy sauce
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 green onions chopped
- 8 ounces fresh white crabmeat cooked and flaked
- 8 egg roll wrappers
- Vegetable oil for frying
- Sweet chili sauce for dipping
Instructions
- In a bowl, combine the softened cream cheese, Worcestershire sauce, soy sauce, garlic powder, onion powder, and chopped green onions. Stir until smooth, then gently fold in the crabmeat to keep the texture intact.
- Place an egg roll wrapper on a clean surface with one corner facing you. Place about 3 rounded tablespoons of the filling in the center, forming a horizontal mound.
- Fold the nearest corner over the filling, then tuck in the side corners and roll up tightly. Moisten the final edge with a little water to seal the roll.
- Heat vegetable oil in a deep pan or saucepan to 375°F. Fry the egg rolls in small batches until they turn lightly golden, about 1-2 minutes each. Allow the oil temperature to recover between batches.
- Remove the rolls from the pan and drain them on paper towels. Serve warm with sweet chili sauce.
