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Cream Cheese Rangoon Rolls(Low Carb)
Cream Cheese Rangoon Rolls(Low Carb)

Cream Cheese Rangoon Rolls(Low Carb)
Cream Cheese Rangoon Rolls(Low Carb)
Source
Ingredients:
1
Servings
  • 15
    item
     egg roll wrappers
  • 8
    oz
     cream cheese, softened
  • 2
    tbsp
     vegetable oil
  • 0.5
    tsp
     garlic salt
  • 2
    tbsp
     finely chopped green onion
  • 3
    tbsp
     sweet and sour sauce, for dipping
Cream Cheese Rangoon Rolls(Low Carb)
Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Line a baking tray with parchment paper or nonstick foil.
  3. In a bowl, combine the softened cream cheese, garlic salt, and finely chopped green onion.
  4. Mix until the ingredients are well combined.
  5. Lay out an egg roll wrapper on a clean surface.
  6. Place about 2 tablespoons of the cream cheese mixture on the bottom half of the wrapper.
  7. Moisten the top edge of the wrapper with water.
  8. Roll the wrapper tightly from the bottom, ensuring the edges are sealed properly.
  9. Repeat the process for all the egg roll wrappers.
  10. Gently roll each assembled roll in vegetable oil to coat evenly.
  11. Place the rolls on the prepared baking tray.
  12. Bake for about 13 minutes, turning halfway through, until the rolls are golden brown and crispy.
  13. Serve the Cream Cheese Rangoon Rolls hot with sweet and sour sauce for dipping.
  14. Enjoy your delicious low-carb snack or appetizer!
  15. Lay out an egg roll wrapper and place about 2 tablespoons of the cream cheese mixture on the bottom half of the wrapper.
  16. Gently roll each roll in vegetable oil to coat evenly.
  17. These rolls are sure to be a hit at any gathering or as a tasty treat for yourself. Enjoy!
  18. Combine cream cheese, garlic salt, and green onions in a bowl.
  19. Place 2 tablespoons of the cream cheese mixture on the bottom half of the egg yolk.
  20. Moisten the top edge with water, roll tightly and close. Repeat for all wraps.
  21. Gently roll each in vegetable oil for an even coat.
  22. Place them on the baking tray. Cook for about 13 minutes, turning halfway through.
  23. Serve hot with sweet and sour sauce for dipping. Enjoy your meal!
  • 15
    item
     egg roll wrappers
  • 8
    oz
     cream cheese, softened
  • 2
    tbsp
     vegetable oil
  • 0.5
    tsp
     garlic salt
  • 2
    tbsp
     finely chopped green onion
  • 3
    tbsp
     sweet and sour sauce, for dipping
1
Servings
0

Preheat your oven to 375°F (190°C).

Line a baking tray with parchment paper or nonstick foil.

In a bowl, combine the softened cream cheese, garlic salt, and finely chopped green onion.

Mix until the ingredients are well combined.

Lay out an egg roll wrapper on a clean surface.

Place about 2 tablespoons of the cream cheese mixture on the bottom half of the wrapper.

Moisten the top edge of the wrapper with water.

Roll the wrapper tightly from the bottom, ensuring the edges are sealed properly.

Repeat the process for all the egg roll wrappers.

Gently roll each assembled roll in vegetable oil to coat evenly.

Place the rolls on the prepared baking tray.

Bake for about 13 minutes, turning halfway through, until the rolls are golden brown and crispy.

Serve the Cream Cheese Rangoon Rolls hot with sweet and sour sauce for dipping.

Enjoy your delicious low-carb snack or appetizer!

Lay out an egg roll wrapper and place about 2 tablespoons of the cream cheese mixture on the bottom half of the wrapper.

Gently roll each roll in vegetable oil to coat evenly.

These rolls are sure to be a hit at any gathering or as a tasty treat for yourself. Enjoy!

Combine cream cheese, garlic salt, and green onions in a bowl.

Place 2 tablespoons of the cream cheese mixture on the bottom half of the egg yolk.

Moisten the top edge with water, roll tightly and close. Repeat for all wraps.

Gently roll each in vegetable oil for an even coat.

Place them on the baking tray. Cook for about 13 minutes, turning halfway through.

Serve hot with sweet and sour sauce for dipping. Enjoy your meal!

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