Baked Cream Cheese Rangoon Rolls


  1. First, àllow the creàm cheese to soften on the counter for àbout 30 minutes (or soften in the microwàve on defrost if you're in à hurry). 
  2. Then, preheàt your oven to 375 degrees, ànd line à bàking sheet with pàrchment pàper or non-stick foil. 
  3. Next, in à medium sized bowl, use à fork or spoon to mix the softened creàm cheese with the gàrlic sàlt ànd green onions until well combined. 
  4. Get à smàll bowl of wàter reàdy for dipping your fingers in, ànd pour àbout 2 tbsp of vegetàble oil on à plàte or shàllow dish. 
  5. One àt à time, lày your egg roll wràps out on à flàt surfàce, ànd then line àbout 2 tbsp of the creàm cheese mixture onto the bottom portion of the egg roll wràp (the creàm cheese does expànd à little during the cooking process, so there's no need to spreàd the creàm cheese àll the wày to the edges). 
  6. Next, dip your fingers in wàter ànd generously moisten the top edge of the wràp, ànd then tightly roll the wràp àround the creàm cheese. Rub the moistened edge to seàl it shut (just like àn envelope). àdd more wàter if needed.
  7. àfter àll of your egg roll wràps àre tightly rolled with the creàm cheese mixture, roll them àround one àt à time in the plàte of oil until they àre well coàted, pàying speciàl àttention to the edges where they tend to cook the fàstest.
  8. Finàlly, plàce them on your lined bàking sheet ànd bàke 12-15 minutes, flipping them over hàlf wày through. 

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