Air Fryer Crab Rangoon Egg Rolls

8 oz (226g) cream cheese, softened

6 oz (170g) crab meat, drained and flaked

2 green onions, finely chopped

1 teaspoon Worcestershire sauce

1 teaspoon soy sauce

1/2 teaspoon garlic powder

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/8 teaspoon black pepper

12 egg roll wrappers

Cooking spray or oil for misting

In a mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, Worcestershire sauce, soy sauce, garlic powder, ground ginger, salt, and black pepper. Mix until well combined.

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

Fold the bottom corner over the filling, then fold the sides towards the center, and roll it up tightly into an egg roll shape. Seal the edges with a little water to ensure they stick.

Repeat the process with the remaining wrappers and filling.

Preheat your air fryer to 375°F (190°C).

Lightly spray or brush the egg rolls with cooking oil on all sides.

Place the egg rolls in the air fryer basket, leaving space between each one to allow for even cooking.

Cook the egg rolls in the air fryer for 8-10 minutes, or until they are golden brown and crispy, turning halfway through the cooking time.

Once done, remove the egg rolls from the air fryer and let them cool slightly before serving.

Serve the crab rangoon egg rolls with your favorite dipping sauce, such as sweet chili sauce or soy sauce.