8 oz (225g) cream cheese, softened
½ lb (225g) lump or claw crab meat, picked over
2 tbsp green onions, finely chopped
1 clove garlic, minced
1 tbsp soy sauce (or tamari for GF)
1 tsp sugar
½ tsp sesame oil
Pinch of white pepper or cayenne (optional)
Optional: 1 tsp Worcestershire sauce for umami depth
For Assembly:
20–24 egg roll wrappers (not wonton—larger and thicker)
1 egg, beaten (for sealing)
Oil for frying (vegetable, canola, or peanut)
For Serving:
Sweet chili sauce
Soy-ginger dipping sauce (soy + rice vinegar + sesame oil + ginger)
Sliced green onions or sesame seeds
💡 Pro Tips:

Gently fold in crab—don’t break up lumps!
Pat crab dry—excess moisture = soggy rolls.
Keep wrappers covered with a damp towel—they dry out fast.
Step-by-Step Instructions (Crispy, Leak-Proof, Foolproof)