Crab Rangoon Egg Rolls

• 2 cups vegetable oil
• 5oz crab meat
• 4oz cream cheese at room temperature
• 1 clove garlic, minced
• 1 green onion, thinly sliced
• 1 teaspoon red onion, chopped
• 1/4 teaspoon freshly ground white pepper
• 1 1/2 teaspoons sesame oil
• 1 teaspoon Worcetershire sauce
• Kosher salt and ground black pepper to taste
• 24 2″ won ton wrappers

PREPARATION

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