Crab Rangoon Egg Rolls



2 cups vegetable oil

5oz crab meat

4oz cream cheese, softened

1 garlic clove, finely minced

1 green onion, finely sliced

1 tsp red onion, finely chopped

1/4 tsp freshly ground white pepper

1 1/2 tsp sesame oil

1 tsp Worcestershire sauce

Salt and black pepper, to taste

24 2-inch wonton wrappers


Warm up the vegetable oil in a large skillet or Dutch oven on medium-high heat.

In a mixing bowl, blend together the crab meat, cream cheese, garlic, green onion, red onion, sesame oil, Worcestershire sauce, white pepper, salt, and black pepper.

Lay out the wonton wrappers. Place a spoonful (about 1 1/2 teaspoons) of the crab blend in the middle of each wrapper. Dampen the edges of the wrappers slightly with water.

Bring two corners of each wrapper together. Then, join the remaining two ends, forming a petite package. Ensure it's sealed well to prevent any filling from escaping.

In batches, drop the wontons into the hot oil. Fry until they turn a rich golden brown, typically 1-2 minutes. Once done, transfer them to a plate lined with paper towels.

Serve them hot and crispy with your choice of dipping sauce. Enjoy!