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Crab Rangoon Egg Rolls


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  • 2 Cups Vegetable Oil
  • 5 oz. Crab Meat, drained
  • 6 oz. Cream Cheese, softened
  • 1 Clove Garlic. minced
  • 1 Green Onion, thinly sliced
  • 1 tsp. Worcestershire Sauce
  • 1/2 tsp. Salt
  • Dash of Lemon Juice
  • 12 Egg Roll Wrappers



Step 1

In a large mixing bowl, beat together cream cheese, garlic, onion, Worcestershire sauce, salt and pepper, lemon juice until thoroughly combined. Stir in crab until mixed completely. Place 2 Tbs. of crab mixture on each egg roll wrapper and roll up (seal egg roll wrapper with a wet finger and press until sealed). Fry egg rolls in 2 cups hot oil on medium-high for approximately 2-3 minutes per egg roll. Drain and serve with your favorite dipping sauce.

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