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Makes 2 dozen
8-ounce package cream cheese, softened
6 ounces backfin crab meat
1/4 cup green onion slices
1 garlic clove, minced
6 egg roll wrappers, cut into quarters
1 egg, beaten
sweet and sour sauce
Preparation Instructions:
Combine cream cheese, crab meat, onions and garlic; mix well. Spoon 1 tablespoon cream cheese mixture onto center of each egg roll quarter. Brush edges of each quarter with egg. Bring opposite corners of each quarter to center; twist top. Press edges to seal. Fry 2 minutes in deep hot oil (375 degrees), or until golden brown, turning over. Drain on paper towels. Serve with sweet and sour sauce, if desired.
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