Easy Crab Rangoon Egg Rolls

INGREDIENTS
• 8 ounces fresh, cooked and flaked crab meat
• 3 green onions, chopped well
• ½ tsp onion powder
• ½ tsp garlic powder
• 2 tbsp Worcestershire Sauce
• 16 ounces Cream Cheese, softened
• 8 wonton wrappers, or egg roll wraps
• Oil for frying
INSTRUCTIONS
FIRST STEP:
Heat 2 inches of oil in a large pan, it should reach between 350* and 375*
Using a large mixing bowl, combine the cream cheese, Worcestershire Sauce, onion powder, garlic powder and the chopped green onions.
Mix until smooth
SECOND STEP:
Stir in the flaked Crab meat
THIRD STEP:
Lay out all 8 egg roll wrappers on a clean surface, place a spoonful of mix into the center of the wrap.
Shape the mix into a log type shape, keeping it in the center.
FOURTH STEP:
Fold the sides of the egg roll wrapper in, then roll the entire egg roll up.
Use your finger to gently place a drop or two of water under the overlapping areas of the wrapper. This will help it stay together.
FIFTH STEP:
Carefully place the egg rolls into the hot oil, seam side down.
Carefully roll the egg rolls so they brown on all sides
SIXTH STEP:
Using a slotted spoon, remove one at a time and place on paper towels placed on a cooling rack. This will drain off the excess oil
Serve with dipping sauce of your choice: Duck Sauce, Sweet and Sour Sauce, Hot Mustard, or Soy Sauce.

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