1-First, gather and prepare your ingredients. Start by chopping the 3 green onions and flaking or dicing the ½ pound of fresh white cooked crab meat to avoid any sogginess. This step ensures everything mixes evenly and helps the flavors shine through.

2-Next, mix the filling in a food processor. Combine the 2 eight-ounce boxes of softened cream cheese, 1 to 2 tablespoons of Worcestershire sauce, 1 teaspoon garlic powder, ½ teaspoon onion powder, the chopped green onions, and the crab meat. Blend until smooth for that creamy texture everyone loves.

3-Then, assemble the rolls. Place about three rounded tablespoons of filling in the center of each egg roll wrapper you’ll need 8 to 10 wrappers. Fold the wrappers carefully and seal the edges with a bit of water to keep the filling inside during frying.

4-Now, heat your oil. Use a high smoke point oil like vegetable, canola, or peanut oil, heated to 375°F (190°C) for the crispiest results. Fry the egg rolls in batches for 1 to 2 minutes until they turn lightly browned, making sure to maintain the oil temperature for even cooking.

5-Finally, drain and serve. Remove the egg rolls from the oil and let them drain on paper towels to remove excess oil. Serve them warm for the best taste and texture. If you’re looking for more seafood ideas, check out our crab-stuffed cheddar bay biscuits recipe for another easy favorite.