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Crab Rangoon Egg Rolls
  • 2 (8 ounce) boxes cream cheese softened
  • 1 to 2 tablespoons Worcestershire sauce (see notes)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 3 green onions chopped
  • ½ lb fresh white cooked crabmeat flaked or diced
  • 8 to 10 egg roll wrappers
  • Vegetable oil for frying
Note: Ingredients may have been altered from the original.
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