INGREDIENTS:

• 8 ounces of cream cheese (softened)
• 15 egg roll wraps
• 1-2 tbsp vegetable or canola oil
• 1/2 tsp garlic salt
• 2 tbsp finely chopped green onions
• 2-3 tbsp sweet and sour sauce (for dipping)

 INSTRUCTIONS:

1. Allow the cream cheese to melt at the counter for approximately 30 minutes (or melt within the microwave on defrost if you’re in a rush). 
2. Preheat your oven to 375 tiers, and line a baking sheet with parchment paper or non-stick foil. 
3. In a medium-sized bowl, use a fork or spoon to mix the softened cream cheese with the garlic salt and inexperienced onions till nicely blended. 
4. Get a small bowl of water equipped for dipping your palms in, and pour about 2 tbsp of vegetable oil on a plate or shallow dish. 
5. One after the other, lay your egg roll wraps out on a flat floor, and then line approximately 2 tbsp of the cream cheese combination onto the bottom part of the egg roll wrap (the cream cheese does extend a touch throughout the cooking manner, so there is no need to spread the cream cheese all the manner to the edges). 
6. Subsequent, dip your palms in water and generously moisten the top edge of the wrap, after which tightly roll the wrap across the cream cheese. Rub the moistened aspect to seal it shut (much like an envelope). add more water if needed.
7. At the end of your egg roll wraps are tightly rolled with the cream cheese aggregate, roll them around one after the other in the plate of oil until they’re properly coated, paying unique interest to the rims in which they generally tend to cook the fastest.
8. Area them in your coated baking sheet and bake 12-15 minutes, flipping them over 1/2 way through.

RECIPES Cooking Food Cream Cheese