Cream Cheese Rangoon Rolls are a delightful fusion of creamy and crunchy textures, perfect for appetizers or party snacks. This recipe combines the classic flavors of cream cheese with the crispiness of egg roll wraps, resulting in a delectable treat that’s both easy to make and universally loved.

Ingredients:
Ingredient Quantity
Egg roll wraps 15 pieces
Softened cream cheese 8 oz
Vegetable oil 2 tbsp
Garlic salt 1/2 tsp
Finely chopped green onions 2 tbsp
Sweet and sour sauce (for dipping) 3 tbsp
Instructions:
Prepare the Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese, garlic salt, and finely chopped green onions. Mix until smooth and well combined.
Assemble the Rolls: Lay out an egg roll wrap on a clean surface. Spoon a generous amount of the cream cheese filling onto the center of the wrap, then fold in the sides and roll up tightly, sealing the edges with a bit of water.

Repeat: Continue assembling the rolls until all the cream cheese filling has been used, placing each roll seam-side down on a baking sheet lined with parchment paper.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Brush with Oil: Lightly brush each roll with vegetable oil to promote crispiness during baking.
Bake: Place the rolls in the preheated oven and bake for 12-15 minutes, or until golden brown and crispy.
Serve: Remove the rolls from the oven and let them cool slightly before serving. Serve with sweet and sour sauce for dipping.