5 eggs (save one egg white separately for the glue. Add 2 Tbsp. water to whites and mix. Set aside)
1/2 cup carrots
1/2 cup onion
1/4 cup celery
1/4 cup potato
Dash of ginger (optional)
4 cloves garlic, diced
4 Tbsp soy sauce (dale seasoning subst)
1/4 tsp Adobo
1/4 tsp Season All
1 Tbsp parsley flakes
1 pkg (8 oz.) Philadelphia Cream Cheese
2 packs egg roll wraps (unseasoned)
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Let's Make It
Mix all ingredients together (except cream cheese) thoroughly. Prepare deep fryer (temp 350°F).
The egg roll wrappers are very thin! Carefully pull them apart 1 at time. As they dry out fast. If they look like they are drying out on you, put a damp napkin on top of them until you are ready to pull another. Cut 1 wrap into four pieces. (Repeatedly) This will make 3 inch squares. Place a Tbsp. of meat in the center. Place a tsp. of cream cheese on top of the meat. Brush (egg white) glue on the exposing part of the wrap that you will soon press together. Fold the corners so that the top right hand, and bottom left hand corners meet. Then seal with a fork by pressing the sides of the wrap together with the end of the fork firmly. Make sure your sides are even. This will seal the cream cheese in and prevent it from coming out of the wrap while cooking.
Test one first to see if this temperature is right for your deep fryer. Pull out and cut in half. If done, drop about 8-10 at a time. Cook until a little darker than golden brown.
CAUTION-For all you beginner's out there, please be careful when taking them out with tongs. The cream cheese will shoot out at you if you squeeze too hard.