Crab Rangoon Egg Rolls

Ingredients:

For the Filling:

• 8 oz of imitation crab meat (or real crab meat if preferred), chopped
• 4 oz cream cheese, softened
• 2 green onions, finely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1/2 teaspoon soy sauce
• Salt and pepper to taste

For the Egg Rolls:

• 12 egg roll wrappers
• Water, for sealing the wrappers
• Vegetable oil, for frying

Dipping Sauce:

• Sweet and sour sauce, sweet chili sauce, or soy sauce for dipping

Instructions:

1. In a mixing bowl, combine the chopped crab meat, softened cream cheese, chopped green onions, garlic powder, ginger powder, soy sauce, and season with salt and pepper. Mix everything until well combined. This will be your Crab Rangoon filling.
2. Lay out one egg roll wrapper in a diamond shape (with one point facing you). Place a couple of tablespoons of the filling in the center of the wrapper.
3. Fold the bottom point of the wrapper over the filling and tuck it in tightly. Then, fold in the left and right points to seal the sides. Finally, roll the wrapper from the bottom up, keeping it as tight as possible. Use a small amount of water to seal the top point of the wrapper.
4. Repeat this process for the remaining egg roll wrappers.
5. Heat vegetable oil in a deep pan or a deep fryer to about 350-375°F (175-190°C).
6. Carefully place the prepared Crab Rangoon egg rolls in the hot oil, a few at a time, and fry until they are golden brown and crispy, which should take about 3-5 minutes.
7. Use a slotted spoon to remove the fried egg rolls and place them on a paper towel to drain any excess oil.
8. Serve the Crab Rangoon egg rolls with your choice of dipping sauce, such as sweet and sour sauce, sweet chili sauce, or soy sauce.

Enjoy your homemade Crab Rangoon egg rolls as a delicious appetizer!