Name: Chicken Rangoon Egg Rolls
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Rangoon Egg Rolls

1. 1 package (8 ounces) cream cheese, softened -

2. 1 tablespoon 2% milk -

3. 2 teaspoons reduced-sodium soy sauce -

4. 3/4 cup finely chopped cooked chicken -

5. 1/2 cup shredded carrot -

6. 2 green onions, thinly sliced -

7. 1 garlic clove, minced -

8. 1/2 teaspoon minced fresh gingerroot -

9. 12 egg roll wrappers -

10. Oil for deep-fat frying -

11. Sweet-and-sour sauce, optional -

How to cook deliciously - Chicken Rangoon Egg Rolls

1. Stage

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

2. Stage

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. Stage

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.