Crab and Cheese Spring Rolls

Leave the Cream Cheese (1 cup) in room temperature for an hour to soften.

Once the cream cheese is soft, mix in the Mozzarella Cheese (3/4 cup), Worcestershire Sauce (1 Tbsp), Rice Vinegar (1 tsp) and Granulated Sugar (1 tsp).

Chop or shred the Imitation Crab (2 cups) and mix it into the cheese mixture.

Mince the Garlic (2 cloves) and finely chop the Scallions (2 stalks) and add it into the cheese mixture.

Carefully peel 1 sheet of Spring Roll Wrappers (15) at a time, place the sheet in front of you with a corner facing you. Place a damn cloth or paper towel over the stack of spring roll papers to prevent it from drying out while you are rolling out the spring rolls.

Add a few spoonfuls of crab and cheese mixture near the bottom of the paper, but away from all edges, into a log shape.

Start rolling from the bottom, then take 1 side from the left or right and fold it into the centre while rolling.

Then take the other side on the left or right side and fold it into the centre and continue to roll.

Wet the top corner with water or egg, which will be the glue to seal the spring roll, and keep rolling until all the paper is sealed.

Put aside covered with a damp cloth or paper towel and continue making the rest of the spring rolls.

Heat up the Cooking Oil (as needed) to 350 degrees F (180 degrees C), and fry them for 4-5 minutes or until golden brown. If you are deep frying these on a stove top in a pot, use medium heat and keep a close eye on them, when they turn golden brown pull them out. They still continue to cook after they have been pulled out of the oil.

Serve hot.