Crab Rangoon Egg Rolls

Instructions

1. Prepare the Filling:
   In a mixing bowl, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Stir until smooth. Gently fold in the flaked crab meat until evenly incorporated.

2. Fill the Wrappers:
   Lay an egg roll wrapper flat in a diamond shape. Spoon about 3 tablespoons of the crab mixture into the center of the wrapper.

3. Roll and Seal:
   Fold the bottom corner up over the filling, then fold in the sides. Roll tightly toward the top corner. Dip your finger in water and moisten the top corner to seal the roll. Repeat with remaining wrappers.

4. Fry:
   Heat oil in a deep skillet or pot to 375°F (190°C). Fry the egg rolls in batches for 3–4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan.

5. Drain and Serve:
   Remove egg rolls with tongs and place on a paper towel-lined plate to drain excess oil. Serve hot, optionally with sweet chili sauce or soy sauce for dipping.