Cream Cheese Rangoon Rolls (Printer-Friendly Version)
Crispy baked rolls with creamy cheese and green onions, boasting a golden crunchy exterior and savory flavor.
# What You'll Need:
→ Wrappers
01 -
12 fresh egg roll wrappers
→ Filling
02 -
227 grams full-fat cream cheese, softened
03 -
0.5 teaspoon garlic salt
04 -
2 green onions, finely chopped
→ Finishing
05 -
1 tablespoon vegetable oil
→ Serving
06 -
Sweet and sour sauce, for dipping
# Steps to Follow:
01 -
Set the oven to 375°F and line a baking sheet with parchment paper or nonstick foil.
02 -
In a bowl, combine the softened cream cheese, garlic salt, and finely chopped green onions until smooth and uniform.
03 -
Place one egg roll wrapper on a flat surface oriented like a diamond. Spoon approximately 2 tablespoons of filling onto the lower portion, keeping the filling about 1 inch away from the edges.
04 -
Moisten the top edges of the wrapper with water. Fold the bottom point over the filling, then fold in the sides and roll tightly upward, pressing firmly to seal the seam completely.
05 -
Lightly brush or dab each roll with vegetable oil to ensure a golden, crispy exterior.
06 -
Arrange the rolls on the prepared baking sheet with at least 1 inch space between them. Bake for 13 minutes, turning halfway through to brown evenly on all sides.
07 -
Allow rolls to cool slightly before serving with sweet and sour sauce or preferred dipping options.
# Additional Tips:
01 -
Allow cream cheese to soften at room temperature for at least 30 minutes for a smooth filling.
02 -
These rolls remain crispy for approximately 30 minutes after baking.
03 -
Assembled rolls can be refrigerated up to 24 hours before baking; add 2 minutes to baking time if baking cold.
04 -
For freezing, freeze unbaked rolls on a tray before transferring to a freezer bag; bake directly from frozen, increasing baking time by 5 minutes.
05 -
Garlic salt enhances flavor more effectively than plain salt or fresh garlic.