As an appetiser, crab rangoon is among my favorites. Both the perfectly fried outside and the creamy filling are my favorites. Because of this, I opted to create egg rolls as an alternative, which are better for you.
They were just perfect!
Rolls of Crab Rangoon with Eggs
a teaspoon of garlic powder
crab flesh, cooked and flaked, half a pound
1/4 teaspoon of onion powder.
16 ounces of softened cream cheese
1-2 tablespoons of chopped green onions for three. Sauce made with Worcestershire pepper
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
Cooking oil
Recipe Instructions for Crab Rangoon Egg Rolls
Thoroughly incorporate the green onions, cream cheese, Worcestershire sauce, garlic powder, and onion powder.
Incorporate the crab flesh into the concoction.
Spread three tablespoons of the filling into the middle of each egg roll wrapper.
Seal the gap closed with a little water after you’ve folded in the ends of the egg roll wrappers and rolled them securely.
Bring a little amount of oil to a rolling boil in a heavy-bottomed saucepan or skillet over medium heat.
Fry the egg rolls until they are crispy and golden.
Rest on a platter lined with paper towels to drain before serving.
