Ingredients
- 2 (eight ounce) containers cream cheese
- 1-2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 inexperienced onions chopped
- 1/2 lb clean white cooked crabmeat flaked or diced
- 8-10 egg roll wrappers
- Vegetable oil for frying
Instructions
- In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and inexperienced onions numerous instances until mixed. Stir in crab meat.
- Lay one egg roll wrapper out with a nook pointing in the direction of you. Place about 3 rounded tablespoons within the center of each wrapper creating a brief horizontal lump . Bring the nook this is closest to you up and over and gently tuck it in. Fold in the facets and roll the wrapper tightly. Use a small amount of water to relaxed the tip of the wrapper. (If you do not know a way to roll an egg roll it usually suggests on the bundle with images).
- Heat oil in heavy stockpot or saucepan to 365 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 mins or until gently browned. Allow the warmth to fee returned up in among batches. Place on paper towels to empty. Serve heat.