CRAB RANGOON EGG ROLLS

Ingredients

For the Filling:

8 oz (about 1 cup) canned crabmeat, drained and flaked

8 oz cream cheese, softened

2 green onions, finely chopped

1 clove garlic, minced

1/2 teaspoon soy sauce

1/2 teaspoon Worcestershire sauce

1/4 teaspoon sesame oil

1/4 teaspoon sugar

A pinch of salt and black pepper

1 package of egg roll wrappers (about 10-12 wrappers)

Vegetable oil for frying

For the Dipping Sauce:

1/4 cup soy sauce

2 tablespoons rice vinegar

1 tablespoon honey

1/2 teaspoon grated ginger

1/2 teaspoon sesame seeds (optional)

Red pepper flakes (optional, for a spicy kick)

Preparation

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