Crab Rangoon Filled Egg Rolls

Crab Rangoon Filled Egg Rolls

cream cheese

sweet chili sauce

imitation crab

crab meat

soy sauce

green onion

garlic & onion powder

egg roll wrappers

Slice the scallions and roughly chop the imitation crab.

Use a rubber spatula to smooth out the cream cheese until no longer lumpy.

Add the remaining filling ingredients and fold it into the cream cheese until evenly combined.

Add 2-3 tablespoons of filling to the bottom third of the wonton wrapper. Spread a mixture of flour and water on each edge of the wrapper.

Fold the bottom corner up and over the filling.

Fold in both the left and right sides.

Roll the egg roll and gently press the final corner to seal. Repeat until all filling is used, then refrigerate while you heat up the oil.

Fry 3-4 egg rolls at a time, turning every 15-30 seconds until golden brown with bubbly outer shells. Transfer to a wire rack or sheet pan with paper towels and continue frying all egg rolls.