Imitation Crab Angels or Rangoon

This is a favorite from a local Chinese Restaurant--best I've had.

• Ready In: 20 mins
• Serves: 15-20

Ingredients

• 1  lb cream cheese
• 1⁄4 lb  imitation crabmeat
• 10  teaspoons sugar
• 3  teaspoons garlic powder
• 3  teaspoons onion powder
• 2  teaspoons salt
• 2  teaspoons cooking wine
• 1  cup egg, beaten
• 4 -6  egg roll wraps
• 8  cups  oil, for cooking

Directions

1. Chop crab meat.
2. Mix cream cheese, crab, sugar, garlic powder, salt and cooking wine well.
3. Cut egg rolls into 1/4 size about 3 1/2 in x 3 1/2 inches.
4. Put a spoonful of cream cheese mixture into the center of the egg roll skin.
5. Spread the beaten egg around the edges of the egg roll skin.
6. Fold over the skins to form a triangle shape and pinch the ends together.
7. Heat 8 cups of oil to 360°F.
8. Deep fry the angels for 3-6 minutes or until golden brown.
9. (Any left over mixture will keep in the refrigerator for about a week).