In a mixing bowl, beat the softened cream cheese until smooth. Add the garlic salt and chopped green onions, stirring until everything blends together evenly.

Fold in the shredded carrots, chopped broccoli, and shredded cheddar cheese. Stir gently until the mixture is well combined. Set aside.

Lay out the egg roll wrappers on a clean surface and cover the rest with a damp towel to prevent drying out.

Position each wrapper like a diamond in front of you, with one corner pointing toward you.

Spoon about two tablespoons of filling onto the center of each wrapper. Don’t overfill.

Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Use water to seal the edge.

Place each rolled wrapper seam-side down on a parchment-lined baking sheet.

Preheat your oven to 400°F (200°C). Lightly brush each roll with vegetable oil.

Bake for 12-15 minutes, flipping halfway through until golden brown.

Let the rolls cool slightly for 2-3 minutes before serving.

Slice larger rolls in half diagonally or serve whole.