Crab Rangoons

                                                       Simple, fast, easy and yummy!!


One package wonton wrappers
2-8 0z packages cream cheese
1/4 cup sugar
1/2 cup crab meat chopped
green onions (optional)
oil for frying

Mix cream cheese, crab, sugar and onions together well.

Take wonton wrapper and add a tablespoon of cream cheese mixture into center of wrapper.

Fold corners over to seal edges. I use a tad of water on my finger and run it along side of wrapper before sealing. This helps keep the filling inside.

Heat enough oil in saucepan or wok to deep fry the wontons. They cook fast. Drop 3 or 4 at a time and cook for about 2 minutes on medium high heat, or until golden brown.

Drain on paper towel and enjoy!!

Best Egg Rolls

                                                         Crispy, delicious and easy!!
1 pound ground pork

1 teaspoon ground ginger

1 teaspoon garlic powder

1 quart peanut oil for frying

2 tablespoons all-purpose flour

2 tablespoons water

2 cups shredded cabbage

2 ounces shredded carrots

8 (7 inch square) egg roll wrappers

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
2. In another large skillet heat oil to about 375 degrees F or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.