Here’s the recipe for Cream Cheese Rangoon Rolls:
Ingredients:
- 15 egg roll wraps
- 8 oz cream cheese, softened
- 2 tbsp vegetable oil
- 1/2 tsp garlic salt
- 2 tbsp green onions, finely chopped
- For the dip: 3 tbsp sweet and sour sauce
Preparation:
- Preheat your oven to 375°F (190°C). Prepare a baking sheet with parchment paper or non-stick foil.
- In a bowl, combine the softened cream cheese, garlic salt, and finely chopped green onions.
- Place about 2 tbsp of the cream cheese mixture on the lower half of an egg roll wrap.
- Dampen the top edge of the egg roll wrap with water to help seal it, then roll tightly and seal the edge.
- Repeat the process for all the egg roll wraps.
- Gently roll each filled egg roll in vegetable oil for an even coat.
- Arrange the rolls on the prepared baking sheet.
- Bake in the preheated oven for about 13 minutes, flipping halfway through, until they are golden brown and crispy.
- Serve the Cream Cheese Rangoon Rolls hot with sweet and sour sauce for dipping.
Serving Suggestions:
- Enjoy these crispy rolls as a starter or snack.
- Pair them with sweet chili sauce, classic soy sauce, or a zesty homemade raspberry vinaigrette for dipping.
- Serve alongside Asian slaw, jasmine or basmati rice, or a cool cucumber salad for a complete meal.
These Cream Cheese Rangoon Rolls are sure to be a hit at any gathering or as a delicious treat for yourself. Enjoy the delightful combination of crispy shell and tangy cream cheese filling!