Crab Rangoon Egg Rolls

Instructions

1. In a bowl, combine cream cheese, garlic powder, onion powder, Worcestershire sauce, and green onions. Mix until smooth.

2. Gently fold in the crab meat until evenly distributed.

3. Place 3 tablespoons of the filling in the center of each egg roll wrapper.

4. Fold the sides inward, then roll tightly, sealing the edge with a little water.

5. Heat oil in a deep skillet or pot to 375°F (190°C).

6. Fry the egg rolls until golden brown and crispy, about 2-3 minutes per side.

7. Drain on a paper towel-lined plate before serving.

Enjoy these crispy, creamy Crab Rangoon Egg Rolls as a tasty twist on a classic favorite!