Egg Rolls: Southeast Asia Crab Rolls

posted by techgoddess 08-24-100 5:52 AM

Southeast Asia Crab Rolls

1 can (12 ounces) crabmeat, drained and flaked
1 package (8 ounces) cream cheese, at room temperature
2 tablespoons grated Romano cheese
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 package egg roll wrappers
vegetable oil


In a bowl, using an electric mixer on low speed, beat together the crabmeat, cream cheese, romano cheese, Worcestershire sauce and garlic powder until smooth.

Lay about 10 wrappers on a work surface and spoon teaspoonfuls of filling into the center of each. Fold into a bundles, tucking in the sides and moistening the edges with cold water to seal. Set aside under a damp, well-wrung dishtowel while making the remaining crab rolls.

In a large-skillet or deep-fat fryer, pour oil to a depth of 2 inches and heat until hot (350 degrees F. in a deep-fat fryer).

Fry the crab rolls in batches for 3 or 4 minutes on each side until golden brown. Drain on paper towels and set aside, covered, to keep warm while frying the rest of the rolls. Serve immediately.

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