Crab Rangoon Egg Rolls

Ingredients:For the Filling8 oz cream cheese, softened1 cup crab meat, chopped2 green onions, finely chopped1 teaspoon garlic powder1/2 teaspoon onion powder1 teaspoon soy sauce1/2 teaspoon Worcestershire sauce (optional)1/4 teaspoon black pepperFor Wrapping8 to 10 egg roll wrappers1 egg, beaten with 1 tablespoon water (for sealing)Oil for fryingFor ServingSweet chili sauceSoy sauce or a creamy dip (optional)Method:Prepare the FillingIn a medium bowl, mix the softened cream cheese, crab meat, green onions, garlic powder, onion powder, soy sauce, Worcestershire sauce (if using), and black pepper until smooth and well combined.Assemble the Egg RollsLay one egg roll wrapper on a clean surface in a diamond shape. Place about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Brush the top corner with egg wash to seal. Repeat with remaining wrappers and filling.Fry Until GoldenHeat oil in a deep pan over medium heat. Fry the egg rolls in batches for 2 to 3 minutes, turning as needed, until golden brown and crisp.Drain and CoolRemove the egg rolls and place them on paper towels to drain excess oil. Let them cool slightly before serving so the filling sets and stays creamy inside.Serving TipServe hot with sweet chili sauce for the perfect balance of creamy filling, crispy wrapper, and a touch of sweetness. You can also pair with soy sauce or a creamy dipping sauce for variety.Recipe subscription boxOptional VariationsSubstitute imitation crab for a budget-friendly optionAdd a pinch of red pepper flakes for a mild heatBake at 400°F (200°C) for 12–15 minutes or air fry at 375°F (190°C) for a lighter version