Imitation Crab Angels or Rangoon
This is a favorite from a local Chinese Restaurant--best I've had.
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INGREDIENTS
Nutrition- 1lb cream cheese
- 1⁄4lb imitation crabmeat
- 10teaspoons sugar
- 3teaspoons garlic powder
- 3teaspoons onion powder
- 2teaspoons salt
- 2teaspoons cooking wine
- 1
- 4 -6egg roll wraps
- 8cups oil, for cooking
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DIRECTIONS
- Chop crab meat.
- Mix cream cheese, crab, sugar, garlic powder, salt and cooking wine well.
- Cut egg rolls into 1/4 size about 3 1/2 in x 3 1/2 inches.
- Put a spoonful of cream cheese mixture into the center of the egg roll skin.
- Spread the beaten egg around the edges of the egg roll skin.
- Fold over the skins to form a triangle shape and pinch the ends together.
- Heat 8 cups of oil to 360°F.
- Deep fry the angels for 3-6 minutes or until golden brown.
- (Any left over mixture will keep in the refrigerator for about a week).
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