Cream Cheese Rangoon Rolls
Directions
- 1Preheat the oven to 375 degrees Fahrenheit.
- 2Mix together softened cream cheese, garlic powder, green onions, and sriracha in a bowl.
- 3Mix well until the cream cheese mixture is smooth.
- 4Spread a few tablespoons of the cream cheese mixture onto the long end of an egg roll wrapper.
- 5Roll up the egg roll wrapper with the filling.
- 6Use a knife or pizza cutter to remove about 3 inches of excess egg roll wrapper from the end.
- 7Dip your finger in water and rub it along the edges of the roll to seal the wrapper closed.
- 8Pour vegetable oil into a shallow plate.
- 9Roll each cream cheese roll in the oil, ensuring all sides are coated.
- 10Place the oiled rolls onto a lined baking sheet.
- 11Bake for about 12 to 14 minutes, flipping halfway through, until golden and crispy.
- 12Serve the baked cream cheese rangoon rolls with sweet and sour sauce or sweet chili sauce.
Ingredients
- 1 pack cream cheese
- 3 green onions
- 0.5 teaspoon garlic powder
- 1 tablespoon sriracha
- 12 egg roll wrappers
- 2 tablespoons vegetable oil
- 3 tablespoons vegetable oil
- water
- sweet and sour sauce
Equipment
bowlspatulaegg roll wrappersknifepizza cuttershallow platebaking sheettongs
Tips
- Heat the cream cheese mixture in the microwave in 15-second intervals if needed to make it easily spreadable.
- Remove 3 inches of excess egg roll wrapper to prevent them from being too chewy and to maintain crispiness with the perfect cream cheese ratio.
- Flip the rolls halfway through baking for even cooking.
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