Crab Rangoon Egg Rolls: Irresistible Flavor Fusion

Ingredients

• 8 pieces egg roll wrappers
• 1 cup cream cheese, softened
• 1 cup crab meat, lump or flaked
• 2 pieces green onions, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon soy sauce
• 1 teaspoon Worcestershire sauce
• 1 4 teaspoon black pepper
• 1 2 cup shredded mozzarella cheese (optional for extra cheesiness)
• as needed oil for frying (vegetable or canola)

Instructions

1. In a large mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, garlic powder, onion powder, soy sauce, Worcestershire sauce, and black pepper. Mix everything thoroughly until well combined and creamy. If you'd like an extra cheesy filling, fold in the shredded mozzarella at this step.
2. Lay an egg roll wrapper on a clean surface with one corner pointing toward you, like a diamond shape.
3. Place about 2 tablespoons of the crab mixture in the center of the wrapper.
4. Moisten the edges of the wrapper with water to help seal it. Fold the bottom corner over the filling, then fold in the sides and roll upward to encase the filling completely. Ensure it's tightly rolled to prevent it from opening during frying.
5. Repeat the process with the remaining wrappers and filling until everything is used.
6. In a large skillet, pour enough oil to cover the bottom about 1 inch deep and heat over medium-high heat. Test the oil's readiness by dropping a small piece of the egg roll wrapper in; it should sizzle upon contact.
7. Carefully place a few egg rolls in the hot oil, frying them in batches to avoid overcrowding. Cook for about 3-4 minutes on each side or until they are golden brown and crispy.
8. Remove the fried egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Serve hot with sweet and sour sauce or your favorite dipping sauce alongside.