Begin by allowing the cream cheese to soften at room temperature for 30 minutes or microwave it on the defrost setting for about 15 seconds.

Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.

In a medium-sized bowl, combine the softened cream cheese, garlic salt, and finely chopped green onions. Stir until smooth.

Lay out the egg roll wraps and place about 2 tablespoons of the cream cheese mixture at the bottom of each wrap.

Moisten the top edge of each wrap with water and roll tightly around the filling, pressing down the edges to seal.

Lightly brush or dip each roll in vegetable oil, ensuring the edges are coated well.

Arrange the oil-coated rolls on the prepared baking sheet and bake for 12-15 minutes, flipping halfway through.

Once golden and crispy, remove from the oven and let them cool for a couple of minutes before serving.