This appetizer takes the cake at parties!
Who doesn’t love a crispy, flavorful appetizer to kick off a meal or delight guests at a gathering? Enter Garlic Herb Cream Cheese Rangoon Rolls, a delightful twist on the classic cream cheese wontons. Bursting with the bold flavors of garlic, parsley, and basil, these crispy rolls are sure to become a favorite at your table. Let’s dive into how to make this delectable treat!
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Ingredients:
| INGREDIENTS | QUANTITY |
|---|---|
| Cream cheese | 1 package (8 oz), softened |
| Garlic | 2 cloves, minced |
| Dried parsley | 1 teaspoon |
| Dried basil | 1 teaspoon |
| Onion powder | 1/2 teaspoon |
| Salt and pepper | To taste |
| Wonton wrappers | 12 |
| Egg | 1, beaten |
| Vegetable oil | For frying |
Instructions:
- Preparation of Filling In a bowl, combine the softened cream cheese, minced garlic, dried parsley, dried basil, and onion powder. Season the mixture with salt and pepper to taste. Mix until everything is beautifully incorporated.
- Assembling the Rolls Place the wonton wrappers on a flat surface. Spoon about one tablespoon of the cream cheese mixture into the center of each wrapper. Brush the edges of the wrappers lightly with the beaten egg, which acts as your “glue” to seal the rolls. Fold the wrapper over the filling to create a triangle, pressing the edges to seal. Then fold the two opposing corners together to form a lovely little packet.
- Frying the Rolls Heat the vegetable oil in a deep pot or fryer to 350°F. In batches, fry the rangoon rolls for about 2 to 3 minutes, or until they are golden brown and crispy. Turn them as needed for even cooking.
- Draining and Serving Using a slotted spoon, transfer the cooked rangoon rolls to a paper-towel-lined plate to drain off any excess oil. Allow them to cool for a minute or two before serving to avoid a hot cheese surprise.
