Soften Cream Cheese: Allow the cream cheese to soften at room temperature for about 30 minutes, or microwave it on a defrost setting for short intervals until softened but not melted.

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or non-stick aluminum foil.

Make Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, garlic salt, and finely chopped green onions. Mix well with a fork or spoon until everything is thoroughly combined.

Prepare Oil and Water: Pour about 2 tablespoons of vegetable or canola oil onto a plate or shallow dish. Have a small bowl of water nearby for moistening your fingers.

Assemble Rangoon Rolls:

• Lay one egg roll wrapper flat on a clean work surface.
• Place about 2 tablespoons of the cream cheese mixture onto the bottom portion of the egg roll wrapper. Do not spread the filling all the way to the edges; the cream cheese will expand slightly during baking.
• Moisten the top edge of the wrapper with water (using your fingers).
• Tightly roll the wrapper up from the bottom, enclosing the filling, similar to rolling a burrito.
• Seal the edges by pressing the moistened edge firmly against the roll. Add more water if needed to ensure a good seal.
• Repeat with the remaining egg roll wrappers and filling.

Coat with Oil: Lightly roll each assembled rangoon roll in the oil on the plate, coating the entire surface. Pay particular attention to the edges, as this will help them crisp up in the oven. Alternatively, you can use a pastry brush to brush the oil onto the rolls.

Arrange on Baking Sheet: Place the oil-coated rangoon rolls on the prepared baking sheet, leaving a little space between each roll.

Bake: Bake for 12-15 minutes, flipping them over halfway through the baking time, until they are golden brown and crispy.

Serve with sweet and sour sauce.