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Easy Baked Cream Cheese Rangoon Rolls Recipe

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★★★★★

5 from 135 reviews

Deliciously crispy and creamy baked cream cheese Rangoon rolls are an easy appetizer or snack made with soft cream cheese, green onions, and garlic salt wrapped in egg roll wrappers, baked to golden perfection and served with sweet and sour sauce.

Ingredients

Scale

Filling

  • 8 ounces cream cheese, softened
  • 1/2 teaspoon garlic salt
  • 2 tablespoons finely chopped green onions

Wraps and Coating

  • 15 egg roll wraps
  • 1–2 tablespoons vegetable or canola oil

Dipping Sauce

  • 2–3 tablespoons sweet and sour sauce (for dipping)

Instructions

  1. Soften the Cream Cheese: Allow the cream cheese to soften on the counter for about 30 minutes, or use the microwave defrost setting for quicker softening. This makes it easier to mix and spread evenly.
  2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or non-stick foil to prevent sticking during baking.
  3. Mix the Filling: In a medium bowl, combine the softened cream cheese, garlic salt, and finely chopped green onions. Mix thoroughly using a fork or spoon until the ingredients are well incorporated.
  4. Prepare for Wrapping: Fill a small bowl with water to moisten your fingers for sealing the wraps. Pour 2 tablespoons of vegetable oil onto a plate or shallow dish, which will be used to coat the rolled wraps before baking.
  5. Assemble the Rolls: Lay one egg roll wrap flat on your work surface. Place about 2 tablespoons of the cream cheese mixture near the bottom portion of the wrap, leaving edges clear. Dip your fingers in the water and moisten the top edge of the wrap. Then tightly roll the wrap around the filling like an envelope, sealing the edge firmly to prevent filling from leaking during baking. Repeat with all wraps.
  6. Coat the Rolls in Oil: One at a time, roll each sealed Rangoon in the vegetable oil on the plate, making sure they are evenly coated, especially the sealed edges which need protection during baking. A basting brush can be used if preferred for even coating.
  7. Bake the Rangoon Rolls: Arrange the oil-coated rolls on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, flipping them over halfway through the baking time to ensure even crisping on all sides.
  8. Serve: Remove from oven and let the rolls cool slightly before serving. Serve warm with sweet and sour sauce for dipping.

Notes

  • The cream cheese should be softened to make spreading easier and to ensure a smooth filling.
  • If you prefer a crispier texture, you can add an extra 2-3 minutes to baking time but watch carefully to avoid burning.
  • Use water to seal the wraps properly to avoid the filling leaking out during baking.
  • Vegetable or canola oil is recommended for coating as it has a neutral flavor and withstands baking heat well.
  • These can be prepared ahead and refrigerated until baking time for convenience.
  • Sweet and sour sauce is the classic dipping choice, but you can substitute with duck sauce or soy sauce according to preference.

Keywords: Cream Cheese Rangoon, Baked Rangoon, Egg Roll Wraps, Cream Cheese Rolls, Appetizer, Snack, Party Food

Find it online: https://www.sanacooks.com/easy-baked-cream-cheese-rangoon-rolls-recipe/