Ingredients
- 8 oz cream cheese, softened
- 1 cup imitation crab meat (or real crab), finely chopped
- 2 green onions, finely sliced
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- Salt and pepper to taste
- 10–12 egg roll wrappers
- Oil, for frying
- Sweet and sour sauce (for serving)
Instructions
- In a mixing bowl, combine cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper. Mix until smooth and well blended.
- Lay out an egg roll wrapper on a clean surface with one corner pointing toward you.
- Spoon about 2 tablespoons of the crab mixture into the center of the wrapper.
- Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Moisten the top corner with a bit of water to seal.
- Heat oil in a deep skillet or pot over medium heat (around 350°F / 175°C).
- Fry egg rolls in batches for 3–4 minutes or until golden brown and crispy.
- Remove and drain on paper towels.
- Serve hot with sweet and sour sauce or your favorite dipping sauce.
Would you like me to also give a baked or air-fryer version of this recipe (less oil)?
