Chicken Rangoon Egg Rolls

• 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

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.

cream cheese, milk, soy sauce, chicken, shredded carrot, green onions, garlic, fresh gingerroot, egg roll wrappers, sweetandsour sauce

Taken from www.tasteofhome.com/recipes/chicken-rangoon-egg-rolls/ (may not work)