Ingredients:

  • 8 oz (225g) Cream Cheese, softened
  • 4 oz (115g) Imitation Crab Meat (Surimi), finely chopped
  • 2 Green Onions, thinly sliced
  • 1 tbsp Soy Sauce (low-sodium)
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Garlic Powder
  • 1/4 tsp White Pepper
  • 1 tbsp Granulated Sugar
  • 12 Egg Roll Wrappers (approx. 6-inch square)
  • 1 Egg, beaten
  • Vegetable Oil, for frying (approx. 3-4 cups / 700ml-950ml)

Instructions:

  1. In a large mixing bowl, combine the softened cream cheese, chopped imitation crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, white pepper, and sugar. Mix well until everything is thoroughly combined and smooth.
  2. Place an egg roll wrapper on a clean, flat surface, orienting it like a diamond. Add about 2 tablespoons of the crab rangoon filling in the center of the wrapper.
  3. Fold the bottom corner up over the filling. Fold in the two side corners tightly. Brush the top corner with the beaten egg. Roll the egg roll tightly away from you to seal the egg roll. Repeat.
  4. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to maintain the temperature.
  5. Carefully add the egg rolls to the hot oil in batches, being careful not to overcrowd the fryer. Fry for 2-3 minutes per side, or until golden brown and crispy.
  6. Remove the fried egg rolls with a slotted spoon or spider and place them on a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce.