Baked Crab Rangoon Eggrolls Ingredients:
- 1 package of egg roll wrappers (use lower-point wrappers or substitute with rice paper wrappers if preferred)
- 8 oz reduced-fat cream cheese, softened
- 8 oz lump crab meat, drained and flaked
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Olive oil spray for brushing
How to make Baked Crab Rangoon Eggrolls?
Please c-lic-k the photo or the "next >" button below to see the instructions.
