Crab Rangoon Egg Rolls

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 3 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 of the wrapper. (If you don’t know how to roll an egg roll, it usually shows on the package with pictures.)

Heat oil in heavy stockpot or saucepan to 375ºF. Fry them 2 to 3 at a time, depending on the size of your pan, for 1–2 minutes or until lightly browned. Allow heat to charge back up in between batches. Place on paper towels to drain. Serve warm.