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.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line