Cream Cheese Rangoon Rolls

Cream Cheese Rangoon Rolls are a delightful snack that combines crispy golden egg roll wrappers with a rich, tangy cream cheese filling enhanced by garlic salt and fresh green onions. Baked until perfectly crisp, these rolls offer a lighter alternative to fried versions without sacrificing any of the comforting textures or flavors. They work perfectly for parties, casual get-togethers, or whenever you want a quick and satisfying appetizer that pairs wonderfully with sweet and sour sauce.

I first made these rangoon rolls when searching for crowd-pleasing appetizers that let me enjoy the party instead of being stuck in the kitchen. Now they are my go-to for game days and dinner parties because they never disappoint and always disappear fast.

Ingredients

• Egg roll wraps: fresh from the refrigerated section for easy folding and even baking
• Cream cheese: full-fat for a creamy, smooth filling that holds together well
• Vegetable oil: gives the rolls a beautiful golden crisp without deep frying
• Garlic salt: adds a depth of flavor that plain salt doesn’t provide
• Green onions: bring a fresh, mild crunch that brightens the filling
• Sweet and sour sauce: a tangy dipping sauce that perfectly balances the creamy richness

Instructions

Prepare The Oven:

Heat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or nonstick foil. This temperature crisps the wrappers nicely while warming the filling without melting it into a mess.

Mix The Filling:

Allow your cream cheese to soften completely at room temperature for about 30 minutes so it mixes smoothly. In a bowl, stir together the cream cheese, garlic salt, and finely chopped green onions until the mixture is uniform with no lumps.

Assemble The Rangoons:

Lay each egg roll wrapper flat on your work surface in a diamond shape. Spoon about 2 tablespoons of the filling near the bottom third of the diamond. Keep the filling at least an inch from the edges to prevent leaks during baking.

Wrap Technique:

Dab water along the top edges of the wrapper to help seal. Fold the bottom point of the diamond over the filling, tuck in the sides, then roll upward tightly like an envelope. Press the sealing edge firmly to secure.

Prepare For Baking:

Using your hands or a pastry brush, lightly coat each wrapped roll with vegetable oil. This ensures the exterior crisps evenly in the oven, giving you that golden color and bakery-quality crunch.

Bake To Perfection:

Place the rolls on the baking sheet with at least one inch of space around each for air circulation. Bake for 13 minutes total, flipping halfway through to brown all sides evenly.

Garlic salt is really the secret star here. It elevates the flavor in a way that plain salt or fresh garlic simply can’t match. Through trial and error, I found this small addition brings an authentic takeout vibe to the rangoon taste. My nieces now ask for these every year on their birthdays as their appetizer of choice.

Make-Ahead Options

You can assemble these rangoon rolls up to 24 hours ahead and keep them covered in the fridge until baking day. If baking from cold, add two extra minutes to the cook time. For longer storage, freeze the uncooked rolls arranged on a baking sheet, then transfer to a freezer bag once solid. Bake them straight from the freezer, adding about five minutes to the bake time.

Flavor Variations

Try adding 4 ounces of drained canned crab meat for classic crab rangoon flavor. For a spicy kick, mix in one teaspoon of sriracha or a quarter teaspoon of crushed red pepper flakes. Sweet lovers can incorporate a tablespoon of pineapple preserves into the cream cheese for a delightful sweet and savory blend.

Serving Suggestions

Serve with traditional sweet and sour sauce or experiment with duck sauce, sweet chili, or honey drizzle. Pair with a colorful Asian slaw or crisp cucumber salad to round out the appetizer spread. Slice each roll diagonally after baking to showcase the creamy filling and create an elegant platter display.

These baked cream cheese rangoon rolls are best served warm with your favorite dipping sauce. They crisp up quickly and make a reliably crowd-pleasing appetizer.

Common Questions About Recipes

→ How do I keep the rolls sealed during baking?

Moisten the wrapper edges with water before folding and roll tightly. Press the seams firmly to prevent unsealing while baking.

→ Can these rolls be fried instead of baked?

Yes, frying produces a crispier texture and golden color but baking offers a lighter, less oily option with similar crunch.

→ Which dipping sauces complement these rolls best?

Sweet and sour sauce is classic, but soy sauce, hoisin, chili garlic sauce, or even honey work well for added flavor variety.

→ Is it possible to prepare the rolls ahead of time?

Yes, prepare and refrigerate for up to 24 hours before baking, or freeze them on a tray and store in freezer bags to bake later straight from frozen.

→ What wrappers can I use if egg roll wrappers are unavailable?

Spring roll wrappers or wonton wrappers can be good substitutes, though cooking times and textures may slightly differ.