Crab and Artichoke egg rolls

Inspired by the ever popular crab and artichoke dip I made a eggroll with the basic ingredients and they turned out great!
Crab and Artichoke egg rolls
Inspired by the ever popular crab and artichoke dip I made a eggroll with the basic ingredients and they turned out great!
Cooking Instructions
- 1
In a bowl whisk together, mayonnaise, sour cream, celery, shallot, garlic and seasonings.gently add in artichoke and crab, being careful not to break up crab, fold in cheese.
- 2
Lay eggroll wrappers flat brush all ends with a bit of water, add 2 to 3 tablespoons filling on one end of eggroll, fold in sides and roll to enclose filling. Fill all wrappers.
- 3
Heat enough oil in dutch oven so eggrolls can submerge and heat oil to 350. Fry 3 at a time, dont crowd until golden, 3 to 5 minutes, drain on a rack over paper towels,or plate.
- 4
Serve hot, they can be made ahead and reheated in 400 oven just until hot. I also freeze them and thaw and heat. Reheat on a rack over,a baking sheet, watch it just takes 5 8 minutes
- 5
Serve with your favorite dipping sauces
- 6
I used my creamy mustard sauce as one dipping sauce
https://cookpad.wasmer.app/us/recipes/355807-creamy-mustard-sauce
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