Heat the oven to 375°F and cover a baking sheet with foil or parchment paper. The lined sheet should be ready before the filled wrappers need a place to rest.

Mix the softened cream cheese with the garlic powder and chopped green onion tops in a small bowl. The filling should look smooth, with the seasonings distributed throughout.

Place a small bowl of water and a shallow dish containing the oil beside your clean work surface. Both should be within reach as you seal and coat each roll.

Lay down an egg roll wrapper and spread about 2 tablespoons of filling near its lower edge, leaving a clean border. The bare pastry gives the filling room to stay enclosed as you roll.

Wet the wrapper’s upper edge with your fingers, then roll the pastry firmly around the filling and press the damp seam closed. The finished roll should hold its shape without visible gaps along the seam.

Coat the sealed roll in the shallow dish of oil and transfer it to the prepared sheet; continue with the remaining filling and wrappers. Each roll should have an even sheen rather than dry patches.

Bake the rolls for 12 to 15 minutes, turning them halfway through. They are ready when the pastry is crisp and golden brown.

Serve the warm rolls with the sweet and sour sauce. The shells should be crisp around the soft cheese filling.