Crab Rangoon Egg Rolls

Puff pastry sheets (2)

2 blocks of cream cheese

1/4 cup mayo

1/4 cup sour cream

4-5 chopped green onions

8oz crab meat (I used imitation)

1 cup shredded Mozerella cheese

1 cup Italian blend cheese

2 tbsp soy sauce

1 tbsp Worcestershire sauce

One egg

1 tbsp water

(Mix these together in a bowl)

Sprinkle of Italian cheese (before baking)

Sweet Thai chili sauce (after baking)

Green onions chopped (after baking)

Preheat oven to 400 degrees. Remove puff pastry from freezer and allow to thaw.

Combine ingredients in a large bowl (I microwaved the cream cheese for 40 seconds so it was easy to stir) mix together well. Open up thawed puff pastry like a book on a parchment lined pan. Divide crab mixture in half and place half on one puff pastry and the other half on the second one. Spread out evenly. Roll up and brush outside with egg wash as you go. Cut one puff pastry into 8 rolls (makes 16 total).

Top with a little bit of Italian cheese and bake at 400 for 25 minutes. After, brush with sweet Thai chili sauce and top with more green onions.