Crab Rangoon Egg Rolls

Instructions

1. Prepare the filling
   In a medium bowl, mix the softened cream cheese until smooth. Gently fold in the crab meat, green onions, minced garlic, Worcestershire sauce, soy sauce, and white pepper until well combined. Be careful not to break up the crab meat too much.
2. Fill the egg rolls
   Place an egg roll wrapper on a clean work surface with one corner pointing toward you (like a diamond). Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the side corners. Brush the remaining top corner with beaten egg, then roll up tightly to seal.
3. Prepare for frying
   Repeat the filling and rolling process with remaining wrappers and filling. Place completed egg rolls on a baking sheet lined with parchment paper, covering with a slightly damp paper towel to prevent them from drying out.
4. Heat the oil
   In a large, heavy-bottomed pot or deep fryer, heat oil to 350°F (175°C). Use a thermometer to maintain the correct temperature, as oil that's too cool will make greasy egg rolls, and oil that's too hot will burn them.
5. Fry the egg rolls
   Working in batches of 3-4 egg rolls at a time, carefully lower them into the hot oil using tongs. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy on all sides. Don't overcrowd the pot as this will lower the oil temperature.
6. Drain and cool
   Remove fried egg rolls with a slotted spoon or tongs and place on a wire rack lined with paper towels to drain excess oil. Allow to cool slightly before serving, as the filling will be very hot.
7. Serve and garnish
   Transfer to a serving platter, sprinkle with chopped chives if desired, and serve immediately with sweet chili sauce for dipping. Egg rolls are best enjoyed fresh and hot.