Hands down, best party appetizer ever: Cream Cheese Rangoon Rolls

 

Instructions:

Prepare Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese, finely chopped green onions, grated Parmesan cheese, and a pinch of garlic powder. Mix until well combined.

Assemble the Rolls: Lay out an egg roll wrapper on a clean surface. Place a generous spoonful of the cream cheese filling in the center of the wrapper, spreading it horizontally. Be sure to leave some space at the edges.

Fold and Seal: Fold the sides of the egg roll wrapper toward the center, covering the filling. Then, starting from the bottom, roll the wrapper tightly until you reach the top. Seal the edges with a small amount of water, creating a secure closure.

Repeat the Process: Repeat the process with the remaining egg roll wrappers and cream cheese filling.

Heat Oil for Frying: In a deep fryer or a large, deep pan, heat oil to 350°F (175°C).

Fry the Rolls: Carefully place the cream cheese-filled rolls into the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry until the rolls turn golden brown and crispy, which should take about 2-3 minutes per batch.

Drain and Cool: Once fried, use a slotted spoon to remove the rolls from the oil. Place them on a plate lined with paper towels to absorb excess oil. Allow them to cool slightly.

Prepare Dipping Sauce: In a small bowl, mix together soy sauce, sweet chili sauce, sesame oil, and rice vinegar. This will serve as a delicious dipping sauce for your Cream Cheese Rangoon Rolls.

Serve and Garnish: Arrange the rolls on a serving platter and garnish with sesame seeds and chopped green onions if desired. Serve them warm with the dipping sauce.

These Cream Cheese Rangoon Rolls are a delightful blend of crispy exteriors and creamy interiors, making them a perfect appetizer or snack. The fusion of flavors and textures, coupled with the accompanying dipping sauce, elevates this dish to a culinary delight that's sure to be a hit at any gathering. Enjoy the deliciousness!