Crab Rangoon Egg Rolls Recipe 
Ingredients 
For the Filling:
8 oz cream cheese, softened
1 cup crab meat (imitation or real), finely chopped
2 green onions, finely sliced
1 tsp garlic powder
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp black pepper
For the Egg Rolls:
10-12 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil, for frying
Optional for Serving:
Sweet chili sauce
Soy sauce
Sweet and sour sauce
Instructions 
Prepare the Filling:In a medium-sized bowl, mix cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, salt, and black pepper until well combined.
Assemble the Egg Rolls:Lay an egg roll wrapper on a flat surface with one corner pointing toward you (like a diamond shape).
Place 2-3 tablespoons of the filling near the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner, brushing a little beaten egg on the edges to seal.
Heat the Oil:In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
Fry the Egg Rolls:Fry the egg rolls in batches, turning occasionally, for 3-4 minutes or until golden brown and crispy.
Remove and place on a paper towel-lined plate to drain excess oil.
Serve:Serve warm with your favorite dipping sauces.
Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes
Servings: 4-6
