Crab Rangoon Egg Rolls

1. In a bowl or food processor, combine cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions until smooth.
2. Stir in the crab meat until evenly distributed.
3. Lay one egg roll wrapper on a clean surface with a corner facing you. Spoon about 3 Tbsp of filling across the center.
4. Fold the bottom corner up over the filling, tuck in the sides, then roll tightly. Seal the top corner with a dab of water.
5. Heat oil in a heavy pot to 375°F. Fry 2–3 egg rolls at a time for 1–2 minutes, turning until lightly golden.
6. Drain on paper towels and serve warm.

Notes

• Fresh crab (King, Snow, Dungeness) gives the best flavor, but canned or imitation works in a pinch.
• Find egg roll wrappers in your grocery’s refrigerated produce section.
• Use a high-smoke-point oil (vegetable, canola, peanut) and keep it at 375°F for even cooking.
• For a touch of sweetness, stir in ½ Tbsp sugar or mirin with the filling.