Ingredients :
2 (8 ounce) boxes cream cheese
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
3 green onions chopped
1 lb fresh white crabmeat flaked or diced
10 egg roll wrappers
Vegetable oil for frying
Directions :
Cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions are all combined in a food processor. Add crab meat and stir.
One egg roll wrapper should be laid out with the corner facing you. Make a short, horizontal lump in the center of each wrapper by placing approximately three rounded teaspoons there. The nearest corner should be raised, crossed, and then softly tucked in. The sides of the wrapper should be rolled securely. To keep the wrapper’s tip in place, use a little water. (If you don’t know how to roll an egg roll, it’s typically illustrated on the packaging).
To 365 degrees, heat the oil in a large stockpot or saucepan. Depending on the size of your pan, fry them 2-3 at a time for 1-2 minutes or until nicely browned. In between batches, let the heat come back up to temperature. Place there to drain on paper towels. Serve hot.