[CnD] Crab Rangoon Egg Rolls

Naima Leigh nleigh2016 at gmail.com
Wed Aug 31 14:07:09 CEST 2016

Crab Rangoon Egg Rolls




2 cups vegetable oil


5 oz. crab meat (drained)


6 oz. cream cheese (at room temperature)


1 clove garlic (minced)


1 green onion (thinly sliced)


1 teaspoon Worcestershire sauce


1/2 teaspoon salt


1 dash lemon juice


12 egg roll wrappers




In large mixing bowl, Beat together cream cheese, garlic, onion,
Worcestershire sauce and lemon juice until thoroughly combined. Stir in crab
until mixed completely through. Place 2 tablespoons of crab mixture on each
egg roll wrapper and roll up. Fry egg rolls in 2 cups of hot oil on
medium-high heat for approximately 2-3 minutes per egg roll. Drain and serve
with your favorite dipping sauce.



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