Baked Crab Rangoon Eggrolls

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

In a medium bowl, combine the softened cream cheese, crab meat, green onions, minced garlic, soy sauce, Worcestershire sauce, salt, and pepper. Mix until well combined.

Lay out one egg roll wrapper on a clean, flat surface with one corner pointing towards you. Place about 2 tablespoons of the crab mixture in the center.

Fold the bottom corner over the filling. Fold in the left and right corners towards the center and roll up tightly. Moisten the top corner with water to seal the egg roll. Repeat with the remaining wrappers and filling.

Place the eggrolls on the prepared baking sheet. Lightly spray or brush them with olive oil or melted butter to help them crisp up in the oven.

Bake for 18-20 minutes, or until the eggrolls are golden brown and crispy. Turning them halfway through baking ensures even crispiness.

Remove from the oven and let cool slightly before serving.

For a spicier version, add a teaspoon of Sriracha or your favorite hot sauce to the cream cheese mixture. If you have picky eaters who aren’t fans of crab, substitute the crab meat with cooked shredded chicken or even cooked shrimp. You can also experiment with adding finely chopped bell peppers or water chestnuts for a bit of crunch. For a gluten-free option, use gluten-free egg roll wrappers and make sure your soy sauce is also gluten-free.