Baked Cream Cheese Rangoon Rolls – Looking for a savory, crispy appetizer? That’s both delicious. And easy to make? This Baked Cream Cheese Rangoon Rolls Recipe. Features creamy, garlic-infused filling. Wrapped in a crispy egg roll shell. With just a few ingredients. And a quick bake. These rolls will be your go-to snack. For any gathering!
I remember the first time. I made these Baked Cream Cheese Rangoon Rolls. It was a spontaneous decision. On a Saturday afternoon. When my husband and child. Were craving something tasty. And different. We had cream cheese. And egg roll wraps in the fridge. And with a bit of improvisation. These delicious rolls were born. The look of delight on their faces. After the first bite. Was priceless. And now, it’s a family favorite. That we love making together.
What makes this Baked Cream Cheese Rangoon Rolls truly special?
These rolls are a healthier twist. On the traditional fried Rangoon. Offering the same delicious flavors. With less guilt. They’re incredibly easy to prepare. Requiring minimal ingredients. And effort. The creamy filling. With a hint of garlic. And the slight crunch of green onions. Perfectly complements the crispy, golden-brown egg roll wrap. Plus, they’re baked. Not fried. Making them a lighter. Yet equally satisfying treat.
What You Need To Make This Baked Cream Cheese Rangoon Rolls Recipe?
Cream Cheese: Ensure it’s softened for easy mixing. You can leave it on the counter. Or soften it in the microwave. If you’re in a hurry.
Egg Roll Wraps: These provide a nice, crunchy exterior when baked. Look for them in the refrigerated section of your grocery store.
Vegetable or Canola Oil: Used for coating the rolls. Giving them a golden-brown finish. Without the need for deep frying.
Garlic Salt: Adds a savory, slightly garlicky flavor. To the cream cheese filling.
Green Onions: These add a fresh, mildly spicy bite. To the creamy filling.
Sweet and Sour Sauce: Perfect for dipping. Adding a sweet contrast. To the savory rolls.
Steps To Make Baked Cream Cheese Rangoon Rolls:
Step 1: Start by letting your cream cheese soften at room temperature for about 30 minutes. Or give it a quick defrost in the microwave. If you’re short on time.
Step 2: Preheat your oven to 375°F. Line a baking sheet with parchment paper. Or non-stick foil.
Step 3: In a medium-sized bowl, mix the softened cream cheese with garlic salt and chopped green onions. Until everything is well combined and smooth.
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Step 4: Prepare a small bowl of water for dipping your fingers. Pour about 2 tablespoons of vegetable oil onto a plate. Or shallow dish.
Step 5: Lay an egg roll wrap flat on a clean surface. Then spread about 2 tablespoons of the cream cheese mixture. Onto the bottom portion of the wrap. The cream cheese will expand as it cooks. So don’t worry about spreading it to the edges.
Step 6: Dip your fingers in the water. And moisten the top edge of the wrap. Tightly roll the wrap around the cream cheese mixture. Then seal it shut by pressing the moistened edge.
Step 7: Roll each filled wrap in the oil until well-coated. Paying extra attention to the edges. Where they cook the fastest. You can also use a basting brush if you prefer.
Step 8: Arrange the rolls on your prepared baking sheet. And bake for 12-15 minutes. Flipping them halfway through. Until they are golden brown. And crispy.
Step 9: Serve immediately with sweet and sour sauce for dipping.
Tip:
For an extra flavor kick. Try adding a pinch of red pepper flakes. To the cream cheese mixture. The subtle heat pairs wonderfully. With the creamy filling. And crispy exterior. Also, make sure not to overfill the egg roll wraps. The cream cheese will expand slightly. As it bakes. So a little goes a long way. When rolling the wraps. Keep them as tight as possible. To ensure they hold their shape. And don’t burst open in the oven. Finally, if you’re in a hurry. You can prepare the cream cheese mixture. Roll the egg rolls in advance. Then bake them just before serving. For a fresh and hot appetizer. That will impress your guests.
Frequently Asked Questions:
Can I make these ahead of time?
Yes. You can prepare. And refrigerate them. Up to a day in advance. Just bake them. When you’re ready to serve.
Can I use a different filling?
Absolutely! Feel free to get creative with your fillings. Crab meat, spinach, or even jalapeños. Can be great additions.
How do I store leftovers?
Store any leftovers in an airtight container. In the refrigerator for up to 3 days. Reheat in the oven. For best results.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Baked Cream Cheese Rangoon Rolls Recipe
Ingredients
- 8 ounces cream cheese softened
- 15 egg roll wraps
- 1-2 tablespoons vegetable or canola oil
- 1/2 teaspoon garlic salt
- 2 tablespoons finely chopped green onions
- 2-3 tablespoons sweet and sour sauce for dipping
Instructions
Soften Cream Cheese and Preheat Oven:
- Let your cream cheese sit at room temperature. For about 30 minutes until it's soft. If you're in a rush. You can microwave it on defrost mode. For a few seconds. Meanwhile, preheat your oven to 375°F. Prepare a baking sheet by lining it with parchment paper. Or non-stick foil. To prevent sticking.
Mix Cream Cheese Filling:
- In a medium bowl, use a fork or spoon to mix the softened cream cheese. With 1/2 teaspoon of garlic salt. And 2 tablespoons of finely chopped green onions. Stir until everything is well combined. And the mixture is smooth.
Prepare Water and Oil:
- Set up a small bowl of water to dip your fingers in later. For sealing the wraps. Pour about 2 tablespoons of vegetable or canola oil. Onto a plate. Or shallow dish. This will be used to coat the rolls before baking. To give them a nice crispy texture.
Fill and Roll Egg Roll Wraps:
- Lay an egg roll wrap flat on a clean surface. Place about 2 tablespoons of the cream cheese mixture. Near the bottom of the wrap. Dip your fingers in the water. And moisten the top edge of the wrap. Tightly roll the wrap around the filling. Ensuring the moistened edge sticks. And seals the roll closed. Repeat with all the wraps. Until you have 15 rolls.
Coat Rolls in Oil:
- Roll each filled egg roll in the oil on the plate. Until they are well coated. Pay extra attention to coating the edges. As these areas tend to cook the fastest. And can dry out if not properly oiled. You can use a basting brush. To apply the oil. If you prefer more control.
Bake the Rolls:
- Place the oil-coated rolls on the prepared baking sheet in a single layer. Making sure they don’t touch each other. Bake in the preheated oven. For 12-15 minutes. Halfway through baking. Flip the rolls over. To ensure even browning on both sides. The rolls are ready. When they are golden brown and crispy.
Serve:
- Once baked, allow the rolls to cool slightly. On the baking sheet for a few minutes. Serve warm with 2-3 tablespoons of sweet and sour sauce for dipping. Enjoy your delicious homemade Baked Cream Cheese Rangoon Rolls!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
