- Ingredients:
- 8 oz cream cheese, softened
- 1 cup cooked crab meat (imitation or real), chopped
- 1/4 cup green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 10 eggroll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
- Sweet and sour sauce (for dipping)
Directions:
- In a medium bowl, mix the softened cream cheese, crab meat, green onions, soy sauce, garlic powder, and Worcestershire sauce until well combined.
- Lay an eggroll wrapper on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the crab filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with the beaten egg to seal the eggroll. Repeat with the remaining wrappers and filling.
- Heat about 2 inches of vegetable oil in a deep pan over medium heat. Fry the eggrolls in batches for 3-4 minutes each, or until golden brown and crispy.
- Remove from oil and place on a paper towel-lined plate to drain excess oil.
- Serve hot with sweet and sour sauce for dipping.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Kcal: 210 kcal per eggroll
Servings: 10 eggrolls
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