vendredi 19 février 2016

crab rangoon egg rolls

8 oz. cream cheese, at room temperature
1 tsp. minced garlic
1 tsp. onion powder
6 oz. canned crab meat
4 scallion, chopped finely
Salt and pepper
Egg roll wrappers (I can find them in the produce section)

How to make it :

Using an electric mixer, combine all ingredients. Lay out egg roll wrappers. Add 2 tbsp. mixture onto each egg roll and fold according to package directions, sealing with a 1:1 ratio of water and cornstartch. Fry until crispy or brush with oilve oil and bake 10-12 minutes.

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