Cake Rolls Snack (Print Version)

# Ingredients:

01 - 1 cup cheddar cheese, shredded.
02 - 3 oz softened cream cheese.
03 - 1 teaspoon Worcestershire sauce.
04 - 16 large wrappers for egg rolls.
05 - 2 tablespoons sour cream.
06 - 2 tablespoons mayo.
07 - 1 pound blue crab meat, lump.
08 - 1 egg, beaten lightly.
09 - 1/4 teaspoon ground white pepper.
10 - 1 teaspoon Old Bay seasoning.
11 - 1 cup mayo for dipping.
12 - Vegetable oil for frying the rolls.
13 - Scallions to sprinkle on top.
14 - 1/4 teaspoon kosher salt for aioli.
15 - 1/2 teaspoon Old Bay for aioli.
16 - 1 tablespoon Sriracha for aioli.

# Instructions:

01 - Whip cream cheese till fluffy, then stir in mayo, sour cream, Worcestershire, Old Bay, and white pepper. Gently mix in crab and cheddar.
02 - Scoop filling into egg roll wrappers, brush on egg wash to seal, roll them tightly while folding the sides in.
03 - Layer the rolls with parchment so they don't stick, and freeze for at least two hours.
04 - Warm oil to 300°F, fry a few rolls at a time for 2 minutes per side till crispy and golden.
05 - Combine mayo, Old Bay, Sriracha, and salt in a bowl and whisk till smooth.
06 - Let the rolls drain on a rack, add chopped scallions over the top, and serve them with the dipping sauce.

# Notes:

01 - Freezing before frying is a must.
02 - Rolls can stay frozen for up to 90 days.
03 - Maintain consistent oil temperature for even cooking.

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