Instructions

• If your cream cheese is not yet softened, let the 16 ounces sit at room temperature until soft. Drain the 12 ounces lump crab meat very well and pat gently with paper towels to remove excess liquid.
• In a medium mixing bowl, add the softened cream cheese, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Stir with a spoon or rubber spatula until the mixture is smooth and fully combined.
• Gently fold the drained lump crab meat and the 1/3 cup thinly sliced green onions into the cream cheese mixture, taking care not to break up the crab meat pieces.
• In a small bowl, whisk the 1 large egg and 1 teaspoon water together to make the egg wash.
• Place one egg roll wrapper on a clean work surface in a diamond orientation (one point toward you and one point away). Using a pastry brush or clean finger, apply a thin layer of egg wash to a 1-inch border along all four edges of the wrapper.
• Using a 1½-tablespoon cookie scoop, take 2 scoops (3 tablespoons total) of the crab rangoon filling and place it in the center of the wrapper, shaping the filling into a horizontal log about 3½ to 4 inches long. Do not overfill.
• Fold the left side of the wrapper over the filling so the corner reaches the center. Fold the right side over so the points overlap and the filling is enclosed on the sides.
• Fold the bottom corner (the corner nearest you) up over the overlapping sides, then roll the wrapper away from you toward the top corner, tucking the wrapper as you roll to keep the filling compact. Use a bit of egg wash to seal the final seam if needed.
• Place the finished egg roll seam-side down on a large tray lined with parchment paper. Repeat steps 5–8 to assemble all 12 egg roll wrappers.
• Pour canola oil into your deep fryer insert or a heavy pot—enough oil so the egg rolls will float and fry evenly. Heat the oil to 350°F.
• Working in batches, place 3 to 4 assembled egg rolls into the fryer basket or carefully lower them into the hot oil. Fry for 2–3 minutes, or until the egg rolls are golden brown, gently moving them if needed so they do not stick together.
• Remove the fried egg rolls from the oil and place them on a paper towel–lined plate or tray to drain excess oil. Repeat frying remaining egg rolls in batches.
• Transfer the drained egg rolls to a serving platter. Garnish with 1 to 2 tablespoons thinly sliced green onions and serve immediately with bottled sweet chili sauce for dipping.