Ingredients
Scale
Filling
- 1 cup cream cheese, softened
- 1 cup crab meat (fresh or canned, drained)
- 1/4 cup green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
Wraps & Frying
- 1 package egg roll wrappers
- Vegetable oil, for frying
Serving
- Optional: sweet and sour sauce or soy sauce for dipping
Instructions
- Prepare the Filling: In a bowl, mix cream cheese, crab meat, green onions, soy sauce, garlic powder, and Worcestershire sauce until well combined.
- Assemble the Egg Rolls: Lay an egg roll wrapper in a diamond shape. Add 2 tablespoons of filling in the center. Fold the bottom corner over, fold in sides, and roll up tightly. Seal edges with water.
- Heat the Oil: In a deep pan, heat about 2 inches of vegetable oil over medium-high heat. Oil is ready when a small piece of bread sizzles upon contact.
- Fry the Egg Rolls: Fry egg rolls in batches for 3-4 minutes per side, or until golden and crispy. Drain on paper towels.
- Serve and Enjoy: Serve hot with sweet and sour or soy sauce for dipping. Enjoy the crunchy, creamy delight!
Notes
- Ensure the filling is not too wet to prevent soggy egg rolls.
- Seal the wrappers well to avoid leaks during frying.
- Use a thermometer to maintain oil temperature around 350°F (175°C).
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Halal