Ingredients
1 package (8 ounces) cream cheese, softened1 tablespoon 2% milk2 teaspoons reduced-sodium soy sauce3/4 cup finely chopped cooked chicken1/2 cup shredded carrot2 green onions, thinly sliced1 garlic clove, minced1/2 teaspoon minced fresh gingerroot12 egg roll wrappersOil for deep-fat fryingSweet-and-sour sauce, optional
Preparation
In a small bowl, beat cream cheese, milk and soy sauce; stir in chicken, carrot, onion, garlic and ginger.
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.
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.
