Crispy Crab Rangoons
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- 4 oz
- cream cheese, room temperature
- 1 Tbsp
- onion, finely chopped
- 4 oz
- egg roll wrappers
- 1 c
- canola or vegetable oil
1in a food processor, combine well cream cheese, onion, crabmeat, salt/pepper.
2put a small amount of the mixture in middle of each wrapper ( course one at a time) dip your finger in water and moisten the four sides.
3fold into triangles and pressed the edges gently, making sure to seal well.
4in a frying pan, heat the oil on med-high....gently fry in batches don't overcrowd....about 30 seconds on each side...place on paper towels drain well....transfer to serving plate...and enjoy.