INGREDIENTS:
1 package (8 oz) cream cheese, softened 2 cloves garlic, minced 1 teaspoon dried parsley 1 teaspoon dried basil 1/2 teaspoon onion powder Salt and pepper, to taste 12 wonton wrappers 1 egg, beaten (for egg wash) Vegetable oil, for fryingINSTRUCTIONS:
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. Give it a good mix until everything is beautifully incorporated.
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 – this will act as your “glue” to seal the deal.
To form the rolls, fold the wrapper over the filling to create a triangle, pressing the edges to seal. Then fold the two opposing corners together, giving you a lovely little packet.
Heat the vegetable oil in a deep pot or fryer to 350°F (that’s the sweet spot where magic happens). In batches, fry the rangoon rolls for about 2 to 3 minutes, or until they are golden brown and crispy. Be sure to turn them as needed for even cooking.
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 – a bit of patience will save you from a hot cheese surprise.