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Wednesday, October 30, 2013

Julie's Crab and Cream Cheese Egg Rolls

Here's a  little "switch up" to your old stand-by, run of the mill, every day egg roll! 
I ADORE these Crab and Cream Cheese Egg Rolls...ONE of my favorite foods!

Crab and Cream Cheese Egg Rolls
2 packages cream cheese, softened
1/2 c. grated monterey jack cheese
3 T. lime juice...NOT lemon
1 lb. imitation crab, shredded (use your fingers and tear apart or you can cut it)
1/4 t. cayenne pepper (more or less depending on your taste)
1/2 lb. cooked CRISPY bacon, crumbled and drained (NOT BACON BITS...use the REAL stuff)

Combine all ingredient except bacon into a mixing bowl. Mix with a mixer until well blended. Place a spoonful of filling down the center of the egg roll wrap. Fold according to package instructions, moistening the edges with water and pressing to seal shut. Heat oil to 350 degrees. Fry the egg rolls until they are golden brown, about 45 seconds to 1 minute. Drain well on a paper towel.

"hen hau fan" (means "very good food" in chinese)
Okay...its not "real" chinese food...but hey, an egg roll can be called good in any language, right?!?!

Julie~

2 comments:

  1. I'm thrilled to find such a great imitation crab recipe (we love the stuff). This will be perfect for New Years!! Thank you.

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  2. I just re-read your recipe, I'm assuming you stirred the bacon into the filling just before putting them in the wrappers?

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