Crab Rangoon Egg Rolls - Easy Asian Fusion Appetizer - Recipes by Clare

Ingredients

• 16 ounces (2 packages) cream cheese, softened to room temperature
• 1-2 tablespoons Worcestershire sauce (adjust to taste)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 green onions, finely chopped (both white and green parts)
• 1/2 pound fresh white crabmeat, cooked and flaked or diced
• 8-10 egg roll wrappers (found in the refrigerated section of most grocery stores)
• Small bowl of water (for sealing wrappers)
• Vegetable oil for frying (about 2-3 cups, depending on your pot size)
• Sweet and sour sauce
• Sweet chili sauce
• Soy sauce mixed with a little rice vinegar