Crab Rangoon Egg Rolls • Ingredients • 2 (8 ounce) boxes cream cheese • 2 tablespoons Worcestershire sauce • 1 teaspoon garlic powder • 1/2 teaspoon onion powder • 3 green onions chopped • 1 lb fresh white crabmeat flaked or diced • 10 egg roll wrappers • Vegetable oil for frying • Instructions • In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat. • Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump . Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip