Cream Cheese Rangoon Rolls

Cream Cheese Rangoon Rolls capture the spirit of Chinese takeout appetizers in an easy homemade format you can whip up in under half an hour. By tucking a creamy, garlicky filling inside crisped egg roll wraps, these baked bites are always a hit at gatherings and disappear faster than you can plate them. With a golden exterior and an irresistibly tangy center, they turn basic pantry items into party-worthy snacks everyone loves.

When I whipped up these rolls for a last minute holiday potluck, my guests were convinced I had spent hours frying them. They have since become my top secret for whenever I want to wow a crowd without breaking a sweat.

Ingredients

• Egg roll wraps: Look for fresh wraps in the refrigerated section for better folding and even crisping
• Cream cheese: Use full fat for the richest filling that holds its shape beautifully in the oven
• Vegetable oil: Brush on for a crispy finish with a fraction of the fat of frying
• Garlic salt: Essential for that unmistakable savory flavor and depth
• Green onions: Lend a fresh pop and gentle bite to each creamy roll
• Sweet and sour sauce: A classic tangy dip that balances the creaminess of the rolls

Instructions

Prepare The Oven:

Set your oven to three hundred seventy five degrees Fahrenheit and line a baking sheet with parchment or nonstick foil. This creates the right heat for crisp outsides and perfectly warmed creamy centers.

Mix The Filling:

Blend softened cream cheese with garlic salt and minced green onions. Mix until completely smooth and uniform. Having cream cheese at room temperature avoids lumps and gives a silky texture.

Assemble The Rangoons:

Lay an egg roll wrap flat on your work surface with one corner pointing toward you. Spoon about two tablespoons of filling near the lower edge keeping filling one inch from all sides. Do not overfill to prevent bursting.

Wrap Technique:

Moisten the top edges of the wrap with water using your fingers. Fold up the bottom corner over the filling. Fold in the two sides to meet in the middle then roll up tightly like a small burrito. Pinch the seam well so it stays closed during baking.

Prepare For Baking:

Rub or brush each wrapped roll with a light coating of vegetable oil. All surfaces should be just coated for ultimate golden crunch.

Bake To Perfection:

Arrange rolls seam side down with space between on your prepared sheet. Bake for thirteen minutes flipping each roll halfway so all sides brown evenly and the filling heats through instead of leaking out.

Garlic salt became my unlikely hero with these rolls. After several test runs I found that it provides that crave worthy depth that keeps people coming back for seconds. It is now the most requested flavor at every family birthday and get together where I serve these.

Make-Ahead Options

You can assemble the rolls up to a day ahead and cover them in the fridge. If baking from cold add two minutes to the time. To prep even further in advance freeze unbaked rolls on a tray and transfer to a freezer bag. Bake straight from frozen and add five more minutes to the oven time.

Flavor Variations

For a fun twist add canned crab for a crab rangoon experience or stir sriracha into the cream cheese for a spicy kick. If you like sweet and savory combos mix in pineapple preserves. I sometimes split the batch to make a few versions so there is something for everyone.

Serving Suggestions

Sweet and sour sauce is a classic dip but you can also try duck sauce sweet chili sauce or a honey drizzle. Slice rolls on a diagonal after baking for a beautiful presentation on an appetizer platter. Pair with a crunchy Asian slaw or simple cucumber salad to round out your spread.

From Appetizer to Meal

Serve these rolls with steamed jasmine rice and stir fried vegetables such as broccoli or snap peas for a satisfying meal. For a modern twist try them with a fresh Thai salad and peanut dressing. This makes them just as perfect for lunch as for your next party.

Try these rolls for your next get together and watch them disappear before your eyes. They are just as perfect for make ahead entertaining as they are for an easy family snack.

Your Recipe Questions Answered

→ How do I keep the rolls sealed during baking?

Moisten the wrapper edges with water and roll tightly to secure the filling, ensuring a proper seal before baking.

→ Can the rolls be fried instead of baked?

Yes, fry the rolls in hot oil until golden for extra crispiness, or bake for a lighter alternative.

→ Which dipping sauces go well with these rolls?

Sweet and sour sauce pairs best, but soy, hoisin, or chili garlic sauces are also excellent options.

→ Can I prepare the rolls in advance?

Assemble and refrigerate up to 24 hours before baking, or freeze. Bake straight from cold, adjusting time as needed.

→ Are substitutes available for egg roll wrappers?

Spring roll or wonton wrappers may be used, but cooking times may vary for different wrapper thicknesses.