| Ingredient | Amount |
|---|---|
| Cream cheese | 1 package (8 oz) |
| 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 (for egg wash) | 1, beaten |
| Vegetable oil (for frying) | As needed |
Instructions:
- Prepare the 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 well incorporated.
- Assemble the Rangoon Rolls: Place the wonton wrappers on a flat surface. Spoon about one tablespoon of the cream cheese mixture into the center of each wrapper.
- Seal the Wrappers: Brush the edges of the wrappers lightly with the beaten egg. 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 packet.
- Heat the Oil: Heat the vegetable oil in a deep pot or fryer to 350°F.
- Fry the Rangoon Rolls: Fry the rangoon rolls in batches for about 2 to 3 minutes, or until they are golden brown and crispy, turning as needed for even cooking.
- Drain and Serve: Transfer the cooked rangoon rolls to a paper-towel-lined plate to drain off excess oil. Let them cool for a minute or two before serving
