15 egg roll wraps
8 oz softened cream cheese
2 tbsp vegetable oil
1/2 tsp garlic salt
2 tbsp finely chopped green onions
For the dip: 3 tbsp sweet and sour sauce
Preheat your oven to 375°F (190°C). Line 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. 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. Enjoy your meal!
Whether you’re hosting a gathering or indulging in a personal treat, these Cream Cheese Rangoon Rolls are an irresistibly flavorful option, marrying a crispy exterior with a luscious, tangy interior. One bite, and your guests will crave more!