This appetizer takes the cake at parties!

There's something about a recipe that brings together the comfort of creamy cheese and the crispness of a fried roll that just feels like home. That's exactly what you get with these garlic herb cream cheese rangoon rolls. Inspired by the traditional crab rangoon and the coziness of a Midwestern kitchen, these rolls are perfect for whenever you want to wrap up some love and warmth in a delicious, crispy package.

Maybe it's a family get-together, one of those festive game nights, or you're just looking to shake up your appetizer game - whatever the occasion, these rangoon rolls are sure to please. With the rich, garlicky cheese filling and that satisfying crunch, they are an absolute delight, and pretty darn fun to make too!

Garlic herb cream cheese rangoon rolls are delicious on their own, but if you're looking to create a fuller spread, try serving them with a sweet chili sauce for dipping - it complements the rich cream cheese wonderfully. Pair these rolls with a crisp garden salad or a cup of your favorite soup for a casual meal that feels a little bit gourmet.

Servings: Makes about 12 rolls

- 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 frying

1. 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.

2. Place the wonton wrappers on a flat surface. Spoon about one tablespoon of the cream cheese mixture into the center of each wrapper.

3. Brush the edges of the wrappers lightly with the beaten egg - this will act as your "glue" to seal the deal.

4. 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.

5. 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.

6. Using a slotted spoon, transfer the cooked rangoon rolls to a paper-towel-lined plate to drain off any excess oil.

7. Allow them to cool for a minute or two before serving - a bit of patience will save you from a hot cheese surprise.

- If you have folks in your family who aren't fans of garlic, feel free to customize the filling. You can substitute the garlic with a teaspoon of honey or even a sprinkle of cinnamon for a sweeter twist.
- To make these rangoon rolls a bit lighter, try baking them in a 375°F oven for 10-15 minutes or until they turn golden and crispy. Just remember to spray them with a bit of cooking spray to help them brown.
- If you're in a rush or looking for a tidier method, you can use a pastry bag (or a zip-top bag with the corner snipped off) to pipe the filling onto the wonton wrappers.
- For a special touch, throw in some chopped chives or green onions into the cream cheese mixture. This adds color and a subtle onion flavor that brings out the best in the rangoon rolls.

I hope these garlic herb cream cheese rangoon rolls bring a touch of joy to your table and give your loved ones another tasty reason to gather 'round. Enjoy!