Cream Cheese Egg Rolls

Instructions

Step 1: In a bowl, mix the softened cream cheese, shredded carrots, green onions, garlic powder, salt, pepper, soy sauce, and sugar until well combined. /n
Step 2: Lay an egg roll wrapper on a clean surface with one corner pointing toward you. /n
Step 3: Place 2–3 tablespoons of the filling in the center of the wrapper. /n
Step 4: Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the edge with a little water. /n
Step 5: Heat vegetable oil in a deep pan to 350°F (175°C). /n
Step 6: Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. /n
Step 7: Remove and drain on paper towels. /n
Step 8: Serve warm with sweet chili sauce or soy sauce for dipping.

Storage and Reheating Tips

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) until crispy again. Avoid microwaving as it can make them soggy. For longer storage, freeze uncooked rolls and fry directly from frozen when needed.