Baked Cream Cheese Rangoon Rolls

Baked Cream Cheese Rangoon Rolls are a crispy and creamy twist on the classic appetizer. These rolls combine the creamy richness of cream cheese with a golden, flaky wrapper, baked to perfection for a guilt-free treat.

With a hint of garlic and green onion, they’re the perfect snack or party appetizer that’s easy to make and even easier to devour!

Kitchen Equipment Needed

• Mixing bowl
• Baking sheet
• Parchment paper or silicone baking mat
• Pastry brush
• Spoon

Ingredients

• 8 egg roll wrappers
• 8 oz (225g) cream cheese, softened
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 tsp soy sauce
• 1 egg, beaten (for sealing and brushing)
• Cooking spray or oil (optional)

Directions

1. Prepare the Filling: In a mixing bowl, combine softened cream cheese, green onions, minced garlic, and soy sauce. Mix until well blended and smooth.
2. Assemble the Rolls: Lay an egg roll wrapper on a flat surface with one corner pointing toward you (diamond shape). Spoon about 2 tablespoons of filling into the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides to create an envelope shape. Roll tightly toward the top corner. Seal the edge with a brush of beaten egg.
3. Prepare for Baking: Place the rolls seam-side down on a baking sheet lined with parchment paper. Brush the tops lightly with beaten egg for a golden finish. For extra crispiness, spray or brush lightly with oil.
4. Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 12–15 minutes, or until golden brown and crispy, flipping halfway through baking.
5. Serve: Let the rolls cool for a few minutes before serving. Pair with sweet chili sauce, soy sauce, or your favorite dipping sauce.

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Nutrition (Per Serving, Makes 8 Rolls)

• Calories: 150
• Protein: 5g
• Carbohydrates: 12g
• Fat: 9g

Expert Tips

• Cream Cheese Consistency: Ensure your cream cheese is softened for smooth mixing.
• Extra Crispy: For even crispier rolls, use an air fryer at 375°F (190°C) for 8–10 minutes.
• Custom Fillings: Add crab meat, shrimp, or finely chopped vegetables for variety.

FAQs

Can I freeze these rolls?
Yes, you can freeze assembled rolls before baking. Store them in an airtight container or freezer bag for up to 2 months. Bake directly from frozen, adding an extra 3–5 minutes to the cooking time.

Can I make these ahead of time?
Yes, assemble the rolls and store them covered in the refrigerator for up to 24 hours before baking.

What other sauces pair well with these rolls?
Sweet and sour sauce, hoisin sauce, or even a spicy sriracha mayo work wonderfully.

Storing & Reheating

• To Store: Place leftover rolls in an airtight container in the refrigerator for up to 3 days.
• To Reheat: Reheat in an oven at 350°F (175°C) for 5–7 minutes or in an air fryer for 3–4 minutes until crispy.

Substitutions & Variations

• Low-Carb Option: Use large lettuce leaves or low-carb wraps instead of egg roll wrappers.
• Gluten-Free: Substitute gluten-free wrappers and tamari in place of soy sauce.
• Cheesy Kick: Mix in shredded cheddar or pepper jack cheese for extra flavor.

Baked Cream Cheese Rangoon Rolls

Baked Cream Cheese Rangoon Rolls are a crispy and creamy twist on the classic appetizer.

Print Recipe Pin Recipe

Equipment

• - Mixing bowl
• - Baking sheet
• - Parchment paper or silicone baking mat
• - Pastry brush
• - Spoon

Ingredients

  

• 8 egg roll wrappers
• - 8 oz 225g cream cheese, softened
• - 2 green onions finely chopped
• - 1 clove garlic minced
• - 1 tsp soy sauce
• - 1 egg beaten (for sealing and brushing)
• - Cooking spray or oil optional

Instructions

 

• **Prepare the Filling:** In a mixing bowl, combine softened cream cheese, green onions, minced garlic, and soy sauce. Mix until well blended and smooth.
• **Assemble the Rolls:** Lay an egg roll wrapper on a flat surface with one corner pointing toward you (diamond shape). Spoon about 2 tablespoons of filling into the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides to create an envelope shape. Roll tightly toward the top corner. Seal the edge with a brush of beaten egg.
• **Prepare for Baking:** Place the rolls seam-side down on a baking sheet lined with parchment paper. Brush the tops lightly with beaten egg for a golden finish. For extra crispiness, spray or brush lightly with oil.
• **Bake:** Preheat your oven to 375°F (190°C). Bake the rolls for 12–15 minutes, or until golden brown and crispy, flipping halfway through baking.
• **Serve:** Let the rolls cool for a few minutes before serving. Pair with sweet chili sauce, soy sauce, or your favorite dipping sauce.