Hands down, best party appetizer ever!
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.
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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.
