CRAB RANGOON EGG ROLLS

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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

Prepare the Filling:

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