Cream Cheese Rangoon Rolls (Ready-to-Print Version)
Crispy wraps filled with savory cream cheese and green onions, baked until golden, perfect for sharing.
# What You’ll Need:
→ Main
01 -
12 egg roll wrappers, fresh, approximately 6 x 6 inches each
02 -
12 ounces full-fat cream cheese, softened to room temperature
03 -
2 green onions, finely chopped (about 2 tablespoons)
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1 teaspoon garlic salt
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2 tablespoons vegetable oil, for brushing
06 -
Sweet and sour sauce, for serving
# Step-by-Step Guide:
01 -
Set oven to 375°F (190°C) and line a large baking sheet with parchment paper or nonstick foil.
02 -
Combine softened cream cheese, garlic salt, and finely chopped green onions in a medium bowl. Mix thoroughly until smooth and uniform; ensure cream cheese is fully softened for the creamiest result.
03 -
Lay one egg roll wrapper on a clean surface in a diamond orientation. Place about 2 tablespoons of filling onto the lower third, keeping filling 1 inch from the edges to prevent leakage.
04 -
Dab water along the top two sides of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll upwards tightly to form a sealed roll. Press gently to seal the edge. Repeat with remaining wrappers and filling.
05 -
Brush or rub each roll lightly with vegetable oil to evenly coat the exterior and ensure even browning during baking.
06 -
Arrange the prepared rolls seam-side down on the baking sheet with at least 1 inch between each. Bake for 7 minutes, then flip and bake an additional 6 minutes until golden and crisp.
07 -
Serve warm with sweet and sour sauce or preferred dipping sauce. Slice rolls diagonally for presentation if desired.
# Handy Tips:
01 -
Keep unused wrappers covered with a damp towel during assembly to prevent drying out.
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Rolls stay crispy for up to 30 minutes after baking, making them ideal for parties.
03 -
These rolls can be assembled up to 24 hours ahead and refrigerated before baking.
04 -
To bake from frozen, extend cooking time by approximately 5 minutes.