Instructions:
Preparation of Filling:
In a mixing bowl, combine the cream cheese, garlic powder, onion powder, Worcestershire sauce, and chopped green onions. Mix until all the ingredients are well incorporated.
Gently fold in the cooked and flaked crab meat until evenly distributed throughout the mixture.
Assembly of Egg Rolls:
Place a spoonful of the prepared filling in the center of each egg roll wrapper.
Fold the sides of the wrapper over the filling, then roll tightly to enclose the mixture, ensuring to seal the edges with a dab of water.
Frying Process:
Heat oil in a deep-sided pot or skillet over medium-high heat until it reaches 375 degrees Fahrenheit.
Carefully add the prepared egg rolls to the hot oil, a few at a time, and fry until they turn golden brown and crispy on all sides.
Once cooked, remove the egg rolls from the oil and drain them on a paper towel-lined plate to remove excess oil.
Serving:
Serve the Crab Rangoon Egg Rolls hot and crispy, accompanied by your favorite dipping sauce.
