Crab Rangoon Egg Rolls
Ingredients 2 cups vegetable oil 5 oz. crab meat (drained) 6 oz. cream cheese (at room temperature) 1 clove garlic (minced) 1 green onion (thinly sliced) 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1 dash lemon juice 12 egg roll wrappers Directions In large mixing bowl, Beat together cream cheese, garlic, onion, Worcestershire sauce and lemon juice until thoroughly combined. Stir in crab until mixed completely through. Place 2 tablespoons of crab mixture on each egg roll wrapper and roll up. Fry egg rolls in 2 cups of hot oil on medium-high heat for approximately 2-3 minutes per egg roll. Drain and serve with your favorite dipping sauce. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
