Description
Delicious and crispy egg rolls filled with cream cheese and crab, perfect for parties and quick meals.
Ingredients
- 24–30 wonton skins
- 8 oz cooked crab meat (lump or imitation, drained)
- 8 oz softened cream cheese
- 2–3 green onions (scallions), finely chopped
- 1 tsp garlic powder
- 1 tbsp soy sauce
- Salt and black pepper to taste
- Neutral oil for shallow frying
Instructions
- Prepare the filling: Beat the softened cream cheese in a bowl until smooth. Fold in the drained crab meat, chopped scallions, garlic powder, and soy sauce. Season with salt and pepper.
- Prep wrappers: Keep wonton skins covered with a damp towel to prevent drying out.
- Portion the filling: Use 1 to 1.5 teaspoons of filling per wrapper.
- Seal the rolls: Moisten edges of the wonton, fold, and seal firmly.
- Heat the oil: Warm neutral oil in a skillet to medium heat (350–375°F).
- Fry: Place rolls seam-side down and fry for 3–4 minutes per side until golden brown.
- Drain and rest: Transfer to a paper towel-lined rack to drain and rest for 2–3 minutes.
Notes
For a lighter version, use low-fat cream cheese. Flash-freeze assembled rolls for up to a month.