Instructions
Step 1: In a bowl, mix shredded crab, cream cheese, carrots, green onions, cabbage, garlic powder, and black pepper until well combined.
Step 2: Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 2 tablespoons of filling near the bottom corner.
Step 3: Fold the bottom corner over the filling, tuck in the sides, and roll up tightly. Seal the top corner with a dab of water. Repeat for all wrappers.
Step 4: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches for 3–4 minutes or until golden brown and crispy.
Step 5: Drain on paper towels and serve hot with sweet chili sauce or your favorite dip.
Storage Information
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness. Freezing is also possible; reheat from frozen in an oven at 375°F until hot and crispy.
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