Crab Rangoon Egg Rolls (Print Version)

# Ingredients:

→ For the Filling

01 - 16 ounces (2 packages) cream cheese, softened to room temperature
02 - 1-2 tablespoons Worcestershire sauce (adjust to taste)
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 3 green onions, finely chopped (both white and green parts)
06 - 1/2 pound fresh white crabmeat, cooked and flaked or diced

→ For Assembly and Cooking

07 - 8-10 egg roll wrappers (found in the refrigerated section of most grocery stores)
08 - Small bowl of water (for sealing wrappers)
09 - Vegetable oil for frying (about 2-3 cups, depending on your pot size)

→ Optional Dipping Sauces

10 - Sweet and sour sauce
11 - Sweet chili sauce
12 - Soy sauce mixed with a little rice vinegar

# Instructions:

01 - In a food processor, combine the softened cream cheese, Worcestershire sauce, garlic powder, and onion powder. Pulse several times until the mixture is smooth and well-blended. Add the chopped green onions and pulse just a few times to incorporate them without completely puréeing them. This will maintain some texture in the filling.
02 - Transfer the cream cheese mixture to a mixing bowl. Gently fold in the crabmeat using a spatula or spoon, being careful not to break up the crab pieces too much. You want to preserve some of the crab texture for the best flavor experience. Taste the mixture and adjust seasonings if needed.
03 - Create a clean, flat workspace for assembling the egg rolls. Place a small bowl of water nearby to use for sealing the wrappers. Have a baking sheet or plate ready to hold the assembled egg rolls before cooking.
04 - Place an egg roll wrapper on your work surface with one corner pointing toward you (in a diamond orientation). Scoop about 3 rounded tablespoons of the crab filling onto the center of the wrapper, forming a short horizontal mound. Fold the bottom corner (the one pointing toward you) up and over the filling, tucking it under the filling slightly. Fold in the left and right corners toward the center, then continue rolling upward until only the top corner remains.
05 - Dip your finger in the bowl of water and moisten the edges of the final corner of the wrapper. Complete the roll, pressing gently to seal the edge. The water acts as a glue to keep the egg roll closed during frying. Place the finished egg roll seam-side down on your prepared baking sheet or plate. Repeat with the remaining wrappers and filling.
06 - In a heavy-bottomed pot or deep saucepan, add enough vegetable oil to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 375°F (190°C). If you don't have a thermometer, you can test if the oil is ready by dipping the handle end of a wooden spoon into it - if small bubbles form around the wood, the oil is ready.
07 - Carefully lower 2-3 egg rolls into the hot oil (depending on the size of your pot - don't overcrowd them). Fry for 1-2 minutes, turning occasionally with tongs or a slotted spoon, until they are golden brown and crispy on all sides. The filling is already fully cooked, so you're just frying until the wrapper is crisp and golden.
08 - Remove the egg rolls using a slotted spoon or tongs and place them on a plate lined with paper towels to absorb excess oil. Allow the oil to return to 375°F before frying the next batch. Continue until all egg rolls are cooked.
09 - Let the egg rolls cool for a few minutes - the filling will be extremely hot right after frying. Slice them diagonally in half if desired for a more appetizing presentation. Serve warm with your choice of dipping sauces.

# Notes:

01 - These Crab Rangoon Egg Rolls combine two popular Asian-inspired appetizers into one delicious treat - the creamy crab filling of crab rangoon with the crispy wrapper of an egg roll.
02 - For the best flavor, use real lump crabmeat rather than imitation crab. If you must use imitation crab, chop it finely and consider adding a pinch of sugar to mimic the natural sweetness of real crab.
03 - The amount of Worcestershire sauce can be adjusted to your taste - start with 1 tablespoon and add more if you prefer a stronger flavor.
04 - These egg rolls can be prepared ahead of time and frozen before cooking. Freeze them in a single layer, then transfer to a freezer bag for storage up to 3 months. When ready to cook, fry them directly from frozen, adding 1-2 minutes to the cooking time.

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