Love take-out food? Well, thanks to this recipe, you can now make your own from home, so it’s time to get out that frying pan and make yourself some delicious crab Rangoon egg rolls.
Line a baking sheet with parchment paper and set it aside. Preheat the oven to 200°F (95°C).
In a large bowl, mix the cream cheese, minced garlic, green onions, and Worcestershire sauce. Fold in the crab meat until combined, and set aside.
Lay an egg roll wrapper on a flat surface with one of the corners pointing towards you. Place around three tablespoons of crab filling, horizontally across the center of each wrapper. Bring the corner of the wrapper that is pointing towards you up and over the filling. Then, gently tuck the wrapper against the filling. Next, fold in the sides of the wrapper towards the center and roll tightly. Use a few drops of water to secure the tip of the wrapper.
Place the finished egg roll seam-side down on your lined baking sheet, and set aside. Repeat the process until all the filling has been used.
Heat the vegetable oil in a heavy-bottomed saucepan to between 350°F (175°C) and 375°F (180°C). Once the oil is hot, add the egg rolls, 2-3 at a time, and fry until golden brown on both sides, about 2-3 minutes.
Allow the cooked egg rolls to drain on a paper towel, then transfer to the oven so that they stay warm while you’re frying the remaining ones.
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