Cream Cheese Rangoon Rolls
Preparation Time: 20 minutes Cooking Time: 15 minutes Total Time: 35 minutes Recipe Yield: 12 rolls Difficulty Level: Easy
Ingredients:
- 12 egg roll wrappers
- 8 oz cream cheese, softened
- 1/4 cup chopped green onions
- 1/4 cup chopped water chestnuts
- 1 teaspoon minced garlic
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- Vegetable oil for frying
- Sweet and sour sauce or soy sauce for dipping (optional)
Instructions:
- In a mixing bowl, combine the softened cream cheese, chopped green onions, chopped water chestnuts, minced garlic, soy sauce, and sesame oil. Mix until well combined and smooth.
- Lay out an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape).
- Place about 2 tablespoons of the cream cheese mixture in the center of the wrapper, spreading it out in a line from left to right, leaving space at the edges.
- Fold the bottom corner of the wrapper over the filling, tucking it tightly under the filling.
- Fold in the left and right corners towards the center, creating an envelope shape.
- Moisten the top corner of the wrapper with a little water to seal the roll, then roll it up tightly towards the top corner, sealing the edge.
- Repeat this process with the remaining wrappers and filling until you have 12 rolls.
- Heat vegetable oil in a deep skillet or frying pan over medium heat until it reaches 350°F (175°C).
- Carefully place the cream cheese rangoon rolls in the hot oil, a few at a time, without overcrowding the pan.
- Fry the rolls for about 2-3 minutes per side or until they are golden brown and crispy.
- Use a slotted spoon to remove the fried rolls from the oil and transfer them to a paper towel-lined plate to drain excess oil.
- Serve the cream cheese rangoon rolls hot with sweet and sour sauce or soy sauce for dipping, if desired.
Enjoy these delicious and crispy Cream Cheese Rangoon Rolls as a delightful appetizer or snack!
