Chicken Rangoon Egg Rolls

Name: Chicken Rangoon Egg Rolls
Ingredients: 1 package (8 ounces) cream cheese, softened; 1 tablespoon 2% milk; 2 teaspoons reduced-sodium soy sauce; 3/4 cup finely chopped cooked chicken; 1/2 cup shredded carrot; 2 green onions, thinly sliced; 1 garlic clove, minced; 1/2 teaspoon minced fresh gingerroot; 12 egg roll wrappers; Oil for deep-fat frying; Sweet-and-sour sauce, optional

11 ingredients

3 steps

Ingredients

1 package (8 ounces) cream cheese, softened
1 tablespoon 2% milk
2 teaspoons reduced-sodium soy sauce
3/4 cup finely chopped cooked chicken
1/2 cup shredded carrot
2 green onions, thinly sliced
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
12 egg roll wrappers
Oil for deep-fat frying
Sweet-and-sour sauce, optional

Directions

1

In a small bowl, beat cream cheese, milk and soy sauce; stir in chicken, carrot, onion, garlic and ginger.
2

Place 2 tablespoons filling in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
3

Fry egg rolls in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. If desired, serve with sweet-and-sour sauce.