Ingredients
Scale
- 2 cup vegetable oil
- 8 ozs crab meat, (not canned)
- 8 ozs cream cheese, (at room temperature)
- 1 clove garlic, (minced)
- 1 green onion, (thinly sliced)
- 1 tsp Worcestershire sauce
- ½ tsp salt
- 1 dash lemon juice
- 9 Egg Roll Wraps
- ½ a stick of Butter (melted)
- Thai Chili Sauce, (for dipping)
Instructions
- Start by adding your cream cheese, garlic, green onions, Worcestershire sauce, salt, lemon juice, and crab meat to a large mixing bowl. It’s easiest to use a hand mixer or stand mixer if you have one.
- Blend everything together well.
- Lay out your egg roll wraps, and using your basting brush, coat the edges with melted butter. This helps your wraps seal shut.
- Place about 2 tbsp of your crab mixture in the center.
- Fold the corner closest to you over your crab meat. Fold in your two corners, then roll up the rest of the way.
- Add your oil to a hot skillet, on high heat, until your oil is nice and hot!
- Place one to three egg rolls in at a time. Do not crowd your skillet.
- Let them fry on each side for one to two minutes, until golden brown.
- Remove from the oil, letting the excess drip off.
- Serve warm with Thai chili sauce for dipping. Enjoy!
Nutrition
- Serving Size: 1 grams
- Calories: 833
- Sugar: 1
- Sodium: 818
- Fat: 74
- Saturated Fat: 14
- Unsaturated Fat: 55
- Trans Fat: 2
- Carbohydrates: 31
- Fiber: 3
- Protein: 14
- Cholesterol: 78