Instructions:
Step 1
In a mixing bowl, combine the softened cream cheese, garlic powder, onion powder, Worcestershire sauce, and chopped green onions until thoroughly mixed.
Step 2
Gently fold in the cooked and flaked crab meat into the cream cheese mixture until well incorporated.
Step 3
Place about 3 tablespoons of the crab and cream cheese mixture onto the center of each egg roll wrapper.
Step 4
Fold the sides of the wrapper over the filling, then roll tightly to enclose the filling, using a dab of water to seal the edges.
Step 5
Heat oil in a deep skillet or pot over medium-high heat until it reaches 375 degrees Fahrenheit (190 degrees Celsius).
Step 6
Carefully place the assembled egg rolls into the hot oil, cooking in batches if necessary to avoid overcrowding the pot.
Step 7
Fry the egg rolls until they are golden brown and crispy on all sides, about 2-3 minutes per side.
Step 8
Once cooked, remove the egg rolls from the oil and place them on a plate lined with paper towels to drain any excess oil.
Step 9
Serve the crab Rangoon egg rolls hot, accompanied by your favorite dipping sauce.
Enjoy your delicious homemade Crab Rangoon Egg Rolls!