Crab Rangoon Egg Rolls
Serves 1
Directions
- 1Get a bowl.
- 2Unwrap one block of Philadelphia cream cheese, ensuring it's at room temperature. If not, microwave it for 15 seconds.
- 3Dice the imitation crab meat really good and fine.
- 4Place the diced crab meat into the bowl.
- 5Add onion powder to taste.
- 6Add garlic powder to taste.
- 7Add a little bit of sesame oil, as it goes a long way.
- 8Add Worcestershire sauce.
- 9Add soy sauce.
- 10Add a little bit of sugar if you like it sweet; skip this step if you do not.
- 11Give all the ingredients in the bowl a good mix.
- 12Dice up some green onions.
- 13Add the green onions to the mixture and give it a good mix.
- 14Get your egg roll wraps and a small bowl of water.
- 15Outline the edges of the egg roll wrap with water.
- 16Place the crab mixture right in the middle of the egg roll wrap.
- 17Take one end of the wrap, fold it over the mixture, then fold the side edges in, and finally, roll it up.
- 18Get some hot vegetable oil in a pan.
- 19Place the egg rolls into the hot oil, ensuring not to crowd the pan.
- 20Fry until good and brown on both sides.
- 21Remove the fried egg rolls and place them onto a paper towel to drain excess grease.
Ingredients
- 1 block Philadelphia Cream Cheese
- 1 pack Imitation Crab Meat
- Onion powder
- Garlic powder
- Sesame oil
- Worcestershire Sauce
- Soy sauce
- Sugar
- Green onions
- Egg roll wraps
- Water
- Vegetable oil
Equipment
BowlMicrowave (optional)Cutting boardKnifeSpatulaForkPanSlotted spoonPaper towelsPlatter
Tips
- If cream cheese is not room temperature, microwave it for about 15 seconds.
- Do not crowd your pan when frying the egg rolls.
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