Cream Cheese Rangoon Rolls Recipe

Introduction

Cream Cheese Rangoon Rolls are irresistibly crispy on the outside and creamy inside, making them the ultimate party appetizer. This vegetarian-friendly dish is a delicious twist on the classic Crab Rangoon, perfect for any Asian-themed meal or casual snack.

Ingredients

• 15 egg roll wraps
• 8 ounces softened cream cheese
• 2 tablespoons vegetable oil
• 1/2 teaspoon garlic salt
• 2 tablespoons finely chopped green onions
• 3 tablespoons sweet and sour sauce (for dipping)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or non-stick foil.
2. Step 2: In a bowl, mix the softened cream cheese, garlic salt, and chopped green onions until well combined.
3. Step 3: Lay out an egg roll wrap and place about 2 tablespoons of the cream cheese mixture on the bottom half of the wrap.
4. Step 4: Moisten the top edge of the wrap with water, then roll tightly and seal it like an envelope. Repeat this process for all the wraps.
5. Step 5: Brush or roll each wrapped egg roll in vegetable oil to coat evenly.
6. Step 6: Arrange the rolls on the prepared baking sheet and bake for about 13 minutes, flipping them halfway through to ensure even crispiness.
7. Step 7: Serve warm with sweet and sour sauce for dipping. Enjoy!

Tips & Variations

• For extra crispiness, lightly spray the egg rolls with cooking spray before baking.
• Try adding finely chopped water chestnuts or shredded carrots to the cream cheese filling for added texture.
• If you prefer frying, heat oil in a pan and fry the rolls until golden brown instead of baking.
• Swap sweet and sour sauce with sweet chili or soy sauce for a different dipping flavor.

Storage

Store leftover cream cheese rangoon rolls in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F (175°C) for 5-7 minutes to regain their crispiness. Avoid microwaving as it can make the wrappers soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rangoon rolls ahead of time?

Yes, you can assemble the rolls and keep them covered in the fridge for a few hours before baking. Avoid making them too far in advance to prevent the wrappers from becoming soggy.

Can I freeze Cream Cheese Rangoon Rolls?

Absolutely. Freeze the assembled and sealed rolls on a baking sheet until firm, then transfer to a freezer-safe container. Bake them straight from frozen, adding a few extra minutes to the baking time.

Cream Cheese Rangoon Rolls Recipe

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★★★★★

4.7 from 144 reviews

• Author: anna
• Total Time: 28 minutes
• Yield: 15 cream cheese rangoon rolls 1x
• Diet: Vegetarian

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Description

Cream Cheese Rangoon Rolls are crispy, creamy, and flavorful appetizers perfect for any party or Asian-themed meal. This vegetarian-friendly recipe features a smooth cream cheese filling with green onions, wrapped in egg roll wrappers, and baked to golden perfection for a delightful snack or appetizer that pairs wonderfully with sweet and sour sauce or other dipping sauces.

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Ingredients

Scale 1x2x3x

For the Cream Cheese Filling

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

For the Wraps

• 15 egg roll wraps
• 2 tablespoons vegetable oil (for coating)

Dipping Sauce

• 3 tablespoons sweet and sour sauce

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or non-stick foil to prevent sticking and ease cleanup.
2. Prepare Filling: In a mixing bowl, combine the softened cream cheese, garlic salt, and finely chopped green onions. Mix thoroughly until the ingredients are well integrated and creamy.
3. Assemble Rolls: Lay out one egg roll wrapper flat. Place about 2 tablespoons of the cream cheese mixture on the bottom half of the wrapper.
4. Roll and Seal: Moisten the top edge of the wrapper with water. Roll tightly from the bottom, folding sides in like an envelope to seal the edges securely. Repeat this process for all the remaining wrappers and filling.
5. Coat with Oil: Roll each assembled egg roll in vegetable oil to coat evenly. This helps achieve a crispy exterior while baking.
6. Bake Rolls: Place the coated rolls on the prepared baking sheet. Bake in the preheated oven for about 13 minutes, flipping them halfway through the baking time to ensure even browning.
7. Serve: Remove from oven and allow to cool slightly. Serve warm with sweet and sour sauce or your choice of dipping sauce for a delicious appetizer or snack.

Notes

• Ensure the cream cheese is softened to make mixing easier and to achieve a smooth filling.
• Moistening the edges of the wrappers is essential for proper sealing to prevent filling from leaking during baking.
• Flipping the rolls halfway through baking guarantees even crispness on all sides.
• These rolls can be paired with a variety of sauces such as sweet chili sauce, soy sauce, or a tangy raspberry vinaigrette for different flavor experiences.
• Serve alongside Asian slaw, jasmine or basmati rice, or cucumber salad to complement and balance flavors.

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Asian Fusion

Keywords: Cream Cheese Rangoon Rolls, Vegetarian Appetizer, Asian Appetizer, Baked Egg Rolls, Party Snacks, Cream Cheese Filling, Crispy Rolls