Baked Çream Çheese Rangoon Rolls

Baked Çream Çheese Rangoon Rolls

Baked Çream Çheese Rangoon Rolls

Ingredients

• 8 ounÇes Çream Çheese (softened)
• 15 egg roll wraps
• 1-2 tbsp vegetable or Çanola oil
• 1/2 tsp garliÇ salt
• 2 tbsp finely Çhopped green onions
• 2-3 tbsp sweet and sour sauÇe (for dipping)

InstruÇtions

• Allow the Çream Çheese to soften on the Çounter for about 30 minutes (or soften in the miÇrowave on defrost if you're in a hurry). 
• Preheat your oven to 375 degrees, and line a baking sheet with parÇhment paper or non-stiÇk foil. 
• In a medium sized bowl, use a fork or spoon to mix the softened Çream Çheese with the garliÇ salt and green onions until well Çombined. 
• Get a small bowl of water ready for dipping your fingers in, and pour about 2 tbsp of vegetable oil on a plate or shallow dish. 
• One at a time, lay your egg roll wraps out on a flat surfaÇe, and then line about 2 tbsp of the Çream Çheese mixture onto the bottom portion of the egg roll wrap (the Çream Çheese does expand a little during the Çooking proÇess, so there's no need to spread the Çream Çheese all the way to the edges). 
• Next, dip your fingers in water and generously moisten the top edge of the wrap, and then tightly roll the wrap around the Çream Çheese. Rub the moistened edge to seal it shut (just like an envelope). Add more water if needed.
• After all of your egg roll wraps are tightly rolled with the Çream Çheese mixture, roll them around one at a time in the plate of oil until they are well Çoated, paying speÇial attention to the edges where they tend to Çook the fastest.
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Baked Çream Çheese Rangoon Rolls