Crab Rangoon Egg Rolls

1 tsp. Garlic powder

½ lb. crab meat , Flaked, cooked

½ tsp. Onion powder

16 oz. Cream cheese , softened

3 Green onions , chopped

1-2 Tbsp. Worcestershire sauce

8 Egg roll wrappers

Oil for frying

Mix together the onion powder, worcestershires sauce, cream cheese, garlic powder, and green onions until well combined.

Fold the crab meat into the mixture.

Add 3 tablespoons of the mixture to the center of each of the egg roll wrappers.

Fold in the ends of the egg roll wrappers, and roll closed tightly, using a little water to seal the seam closed when you are done.

Heat a few inches of oil in a deep-sided pot or skillet until it reaches 375 degrees.

Fry the egg rolls until golden brown and crispy.

Drain on a paper towel-lined plate before serving.