Easy Baked Cream Cheese Rangoon Rolls Recipe

Introduction

These Easy Baked Cream Cheese Rangoon Rolls are a delicious and crispy appetizer perfect for any occasion. Filled with a creamy, savory mixture and baked to golden perfection, they’re a crowd-pleaser that’s simple to make at home.

Ingredients

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

Instructions

1. Step 1: Allow the cream cheese to soften on the counter for about 30 minutes, or use the microwave defrost setting for quicker softening, making it easier to mix and spread evenly.
2. Step 2: 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. Step 3: In a medium bowl, combine the softened cream cheese, garlic salt, and finely chopped green onions. Mix thoroughly with a fork or spoon until well incorporated.
4. Step 4: 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 for coating the rolls later.
5. Step 5: Lay one egg roll wrap flat. Place about 2 tablespoons of the cream cheese mixture near the bottom, leaving edges clear. Moisten the top edge with water, then tightly roll the wrap around the filling, sealing the edge firmly to prevent leaks. Repeat with all wraps.
6. Step 6: Roll each sealed Rangoon in the vegetable oil on the plate, coating evenly, especially the sealed edges. Using a basting brush can help for even coverage.
7. Step 7: Arrange the oil-coated rolls on the prepared baking sheet. Bake for 12-15 minutes, flipping halfway through to ensure even crisping on all sides.
8. Step 8: Remove from oven and let cool slightly. Serve warm with sweet and sour sauce for dipping.

Tips & Variations

• For extra flavor, add finely chopped cooked shrimp or crab meat to the cream cheese filling.
• Use a brush to coat rolls with oil for a lighter coating and a crisper finish.
• Substitute the sweet and sour sauce with soy sauce or a spicy chili sauce for different dipping options.
• Make sure to seal the edges well to avoid leakage during baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to retain crispiness. Avoid microwaving as it may cause the rolls to become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cream cheese Rangoon rolls before baking?

Yes, assemble the rolls and freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Can I deep-fry these instead of baking?

Absolutely. Heat oil to 350°F (175°C) and fry the rolls until golden brown and crispy, about 2-3 minutes. Drain on paper towels before serving.

Easy Baked Cream Cheese Rangoon Rolls Recipe

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★★★★★

4.5 from 65 reviews

• Author: anna
• Total Time: 25 minutes
• Yield: 15 servings 1x
• Diet: Vegetarian

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Description

These Easy Baked Cream Cheese Rangoon Rolls are a deliciously crispy appetizer perfect for parties or snacks. Filled with a creamy mixture of softened cream cheese, garlic salt, and green onions, these rolls are baked to golden perfection with a light coating of vegetable oil, delivering a healthier alternative to the traditional fried version. Serve them warm with sweet and sour sauce for a delightful dipping experience.

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Ingredients

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Filling

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

Wraps

• 15 egg roll wraps

Coating & Dipping

• 1–2 tablespoons vegetable or canola oil
• 2–3 tablespoons sweet and sour sauce (for dipping)

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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 approximately 30 seconds to 1 minute for quicker softening. This will make it easier to mix and spread evenly.
2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). 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 all ingredients are well incorporated and smooth.
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 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 the edges clear. Dip your fingers in the water and moisten the top edge of the wrap. Tightly roll the wrap around the filling like an envelope and seal 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, ensuring they are evenly coated, especially the sealed edges. You may use a basting brush for an even coat if preferred.
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 halfway through the baking time for even crisping on all sides.
8. Serve: Remove the rolls from the oven and let them cool slightly. Serve warm with sweet and sour sauce for dipping.

Notes

• Softening the cream cheese is essential for a smooth filling and easier assembly.
• Moistening the edges of the egg roll wraps with water helps seal them tightly to prevent leaks during baking.
• Flipping the rolls halfway ensures an even golden crispness on all sides.
• Using a light coating of oil before baking helps to achieve a crispy texture without deep frying.
• Sweet and sour sauce complements the creamy filling with a balanced tangy flavor.
• These can be prepared ahead of time and baked just before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: Cream Cheese Rangoon, Baked Rangoon, Egg Roll Wraps, Party Appetizer, Cream Cheese Appetizer, Easy Rangoon Recipe, Baked Appetizer