Crab Rangoon Egg Rolls

Ingredients:

• 2 (8 ounce) boxes of cream cheese
• 2 tablespoons of Worcestershire sauce
• 1 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 3 green onions, chopped
• 1 lb fresh white crabmeat, flaked or diced
• 10 egg roll wrappers
• Vegetable oil for frying

Instructions:

1. In a food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions until well mixed. Add in the crab meat and stir until combined.
2. Lay out an egg roll wrapper with one corner pointing towards you. Place about three rounded tablespoons of the crab mixture in the center, forming a short horizontal lump.
3. Fold the corner closest to you up and over the filling, gently tucking it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to seal the tip of the wrapper.
4. Heat vegetable oil in a heavy stockpot or saucepan to 365 degrees Fahrenheit.
5. Fry the egg rolls in batches of 2-3 (depending on the size of your pan) for 1-2 minutes or until lightly browned. Ensure the oil reheats between batches.
6. Place the fried egg rolls on paper towels to drain excess oil. Serve warm and enjoy!

Note: If unsure about the rolling process, refer to the instructions on the egg roll wrapper packaging, usually illustrated with pictures.