Baked Cream Cheese Rangoon Rolls Recipe
These Baked Cream Cheese Rangoon Rolls. Are a delightful twist on the classic fried version. Featuring creamy garlic. And green onion-infused filling. Wrapped in crispy egg roll shells. They offer a perfect balance of flavors. And textures. Ideal for entertaining. Or a special snack. These rolls are quick to prepare. And bake. Ensuring you spend more time. Enjoying them rather than making them. Serve them with sweet and sour sauce. For an added burst of flavor. My family loves these. And I'm sure yours will too!
15 Servings
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
To make this recipe gluten-free. Simply use gluten-free egg roll wraps. Which are available. In many health food stores. Or online. Ensure your cream cheese. And sweet and sour sauce. Are gluten-free. As some brands may contain gluten as a stabilizer. Or thickener. Follow the same instructions for preparation. And baking. And enjoy these deliciously crispy and creamy treats. Without any gluten worries. The texture and taste remain just as satisfying. Making them perfect. For anyone with gluten sensitivities. Or dietary preferences.