Crab Rangoon Egg Rolls - cooking recipe

Ingredients

5 ounces crabmeat
6 ounces cream cheese, light is ok
1 garlic clove (minced)
1 green onion (thinly sliced)
1 teaspoon Worcestershire sauce
1 dash salt
1 dash lemon juice
12 egg roll wraps

Preparation

Beat Cream cheese, garlic, onion, Worcestershire sauce salt and lemon in bowl til thoroughly combined.
Stir in crab to incorporate evenly.
Place two tablespoons of crab mixture on each egg roll wrapper and roll up.
You can fry the egg rols but I bake them on a sprayed cookie sheet.
fry until golden brown 2-3 minutes each side or bake 350 degrees for 15-20 minutes.