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
Preheat your oven to 375°F (190°C). Prepare a baking sheet with parchment paper or non-stick foil.
Combine cream cheese, garlic salt, and green onions in a bowl.
Place 2 tbsp of the cream cheese mixture on the lower half of an egg roll wrap.
Dampen the top edge with water, roll tightly, and seal it. Repeat for all wraps.
Gently roll each in vegetable oil for an even coat.
Arrange them on your baking sheet. Bake for about 13 minutes, flipping halfway through.
Serve hot with sweet and sour sauce for dipping. Bon appétit!
Whether you’re entertaining or simply treating yourself, these Cream Cheese Rangoon Rolls are an irresistibly tasty choice, merging a crispy shell with a luscious, tangy filling. A bite of these and your guests will be longing for more!