Description
Enjoy your delicious and crispy cream cheese egg rolls!
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated carrots
- 1/4 cup finely chopped green onions
- 12 egg roll wrappers
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Vegetable oil for frying
- Optional: Sweet chili sauce for dipping
Instructions
- Prepare the Filling:
- In a large bowl, combine softened cream cheese, shredded mozzarella cheese, grated carrots, and chopped green onions.
- Add soy sauce, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are well combined.
- Assemble the Egg Rolls:
- Lay one egg roll wrapper on a clean surface with a corner pointed toward you, like a diamond.
- Spoon about 2 tablespoons of the cream cheese mixture onto the lower third of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides tightly against the filling. Roll up until just the tip paper is left.
- Moisten the top corner with a bit of water and press to seal.
- Repeat with remaining wrappers and filling.
- Fry the Egg Rolls:
- Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
- Carefully place a few egg rolls into the oil without overcrowding.
- Fry for 3-5 minutes or until golden brown, turning occasionally.
- Remove and drain on paper towels.
Notes
- Make sure the cream cheese is softened for easy mixing.
- Avoid overfilling the egg rolls to keep them from bursting during frying.
- Use a thermometer to maintain the oil temperature for even frying.
- For a healthier version, consider baking the egg rolls at 400°F (200°C) for 15-20 minutes or until golden brown.
- Serve hot with sweet chili sauce for added flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll