Cream Cheese Rangoon Rolls (Print Version)

# Ingredients:

01 - 15 egg roll wraps
02 - 8 ounces softened cream cheese
03 - 2 tablespoons vegetable oil
04 - 1/2 teaspoon garlic salt
05 - 2 tablespoons finely chopped green onions
06 - 3 tablespoons sweet and sour sauce, for dipping

# Instructions:

01 - Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or non-stick foil.
02 - In a bowl, mix softened cream cheese, garlic salt, and green onions until well combined.
03 - Lay out an egg roll wrap and add 2 tablespoons of the cream cheese mixture on the bottom half of the wrap.
04 - Moisten the top edge of the wrap with water, roll tightly, and seal like an envelope. Repeat for all wraps.
05 - Roll each wrapped egg roll in vegetable oil to coat evenly.
06 - Place the rolls on the prepared baking sheet and bake for 13 minutes, flipping them over halfway through.
07 - Serve the baked rolls with sweet and sour sauce for dipping.

# Notes:

01 - These rolls are a delightful addition to any occasion, offering a crispy exterior combined with a creamy, tangy filling.

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