Crab Rangoon Egg Rolls

Ingredients

8 oz cream cheese, softened to room temperature
8 oz lump crab meat (picked over for any stray shells), or imitation crab meat finely flaked
2 green onions (scallions), finely chopped
1 clove garlic, minced
1 tsp Worcestershire sauce
1 tsp soy sauce
½ tsp granulated sugar
¼ tsp garlic powder
Salt and black pepper, to taste

In a large mixing bowl, combine the softened cream cheese, minced garlic, Worcestershire sauce, soy sauce, granulated sugar, garlic powder, salt, and black pepper.
Using a spatula or hand mixer, beat the mixture until it is completely smooth and creamy.
Gently fold in the lump crab meat and chopped green onions, being careful not to break up the crab pieces too much. Set the filling aside.

Lay out a clean cutting board or work surface.
Position one egg roll wrapper in front of you in a diamond shape (with one corner pointing toward you). Keep the remaining wrappers covered with a damp paper towel so they do not dry out while you work.
Place about 2 to 3 tablespoons of the crab and cream cheese filling slightly below the center of the wrapper.

Fold the bottom corner of the wrapper up and over the filling, pulling it slightly tight to tuck the ingredients in.
Fold the left and right corners inward toward the center, creating an envelope shape.
Lightly dip your finger into the small bowl of water and moisten the remaining top corner of the wrapper.
Roll the egg roll forward tightly toward the moistened top corner until it is completely sealed. Press gently to secure the edge.
Repeat this process for the remaining wrappers and filling until you have 12 uniform egg rolls.

Preheat your air fryer to 390°F (200°C) for about 3 to 5 minutes to ensure an even, hot cooking environment.
Lightly spray the air fryer basket with cooking spray to prevent sticking.

Place the egg rolls in the air fryer basket in a single layer, making sure to leave a little space between each one so the hot air can circulate freely (work in batches if necessary).
Generously spray the tops and sides of the egg rolls with cooking spray or oil-mister until they have a light, even coating.
Cook at 390°F for 8 to 10 minutes, pausing halfway through to flip the egg rolls gently and give them another light spray of oil to ensure all sides turn golden brown and extra crispy.
Once cooked, remove them carefully from the air fryer and let them cool for 2 to 3 minutes before serving.

Prevent Sogginess: Do not overfill the wrappers, as excess filling can burst out during the cooking process. Ensure your crab meat is well-drained if packed in liquid.
Achieving Maximum Crunch: The secret to getting that deep-fried texture in an air fryer is the oil coating. Do not skip spraying the wrappers with cooking oil before cooking and halfway through!
Dipping Suggestions: Serve these hot alongside sweet chili sauce, hot mustard, or classic duck sauce for the ultimate flavor combination.

Serving size: 2 egg rolls