Cream Cheese Rangoon Rolls Recipe

There is something undeniably satisfying about biting into a crispy, golden appetizer filled with a creamy, savory center. When I first encountered Cream Cheese Rangoon Rolls Recipe at a party, I was instantly hooked. They had the perfect balance of crunch and rich, tangy cream cheese filling that made them impossible to resist. It wasn’t long before I set out to recreate them at home. What I found was a recipe that is shockingly simple, quick to make, and requires just a handful of ingredients—making it ideal for beginners who want to impress their guests with minimal effort.

Whether you’re looking for an easy appetizer for a dinner party, a game day snack, or just something fun to make for yourself, this recipe is perfect. It requires no deep-frying, making it a healthier alternative to traditional fried wontons, and it can be paired with a variety of dipping sauces for extra flavor.

Why This Recipe is Special

• Beginner-Friendly: Only a few ingredients and straightforward steps—no complex techniques needed.
• Crispy & Creamy: The contrast between the crunchy exterior and the smooth, flavorful filling is irresistible.
• Baked, Not Fried: A lighter version of traditional Rangoon, but just as delicious.
• Versatile: Pair with your favorite dipping sauces or customize the filling to your taste.

Ingredients and Preparation

To make the best Cream Cheese Rangoon Rolls, you only need a handful of ingredients, all of which contribute to the flavor and texture of this delightful snack.

• Egg Roll Wrappers – These form the crispy shell. You can also use wonton wrappers for a smaller version.
• Cream Cheese – Softened cream cheese creates the creamy filling. For added flavor, try using a flavored cream cheese (like garlic and herb) or mix in a bit of sour cream for a tangier taste.
• Garlic Salt – Enhances the filling with a savory depth. If you don’t have garlic salt, use a pinch of salt and a dash of garlic powder.
• Green Onions – Adds a mild onion flavor and a pop of freshness. Chives or finely diced shallots can be substituted.
• Vegetable Oil – Used for brushing on the rolls to help them crisp up in the oven. A light spray of cooking oil works as well.
• Sweet and Sour Sauce (for Dipping) – A classic pairing, but feel free to use soy sauce, sweet chili sauce, or even a homemade raspberry vinaigrette.

Step-by-Step Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or non-stick foil to prevent sticking.

Step 2: In a medium bowl, mix the softened cream cheese, garlic salt, and finely chopped green onions until well combined. The mixture should be smooth and easy to spread.

Step 3: Lay out an egg roll wrapper on a flat surface. Place about two tablespoons of the cream cheese mixture on the bottom half of the wrapper, leaving space around the edges.

Step 4: Lightly moisten the top edge of the wrapper with water using your finger or a pastry brush. Roll the wrapper tightly around the filling, folding in the sides as you go to create a secure seal. Repeat with the remaining wrappers and filling.

Step 5: Brush or roll each wrapped Rangoon in vegetable oil to coat evenly. This step helps achieve a crispy texture without deep-frying.

Step 6: Arrange the rolls on the prepared baking sheet, seam-side down. Bake for about 13 minutes, flipping them halfway through to ensure even crispiness.

Step 7: Once golden brown and crisp, remove the rolls from the oven and let them cool slightly before serving.

Step 8: Serve warm with sweet and sour sauce, or your favorite dipping sauce. Enjoy the crispy, creamy goodness!

Beginner Tips and Notes

• Prevent Overfilling: Using too much filling can make rolling difficult and may cause the filling to leak during baking.
• Sealing the Rolls: Make sure to moisten the edges of the wrapper properly to prevent them from opening while baking.
• Crispier Texture Tip: If you want an extra crispy texture, place the rolls on a wire rack over the baking sheet instead of directly on parchment paper.
• Make Ahead: Prepare and roll the Rangoon ahead of time, then refrigerate them until ready to bake. This makes them great for parties.
• Reheating: To keep them crispy, reheat leftovers in an oven or air fryer instead of the microwave.

Serving Suggestions

• Dipping Sauces: Sweet and sour sauce, soy sauce, sweet chili sauce, or even a garlic aioli all pair well with these rolls.
• Side Dishes: Serve alongside a crunchy Asian slaw, a cucumber salad, or jasmine rice for a more substantial meal.
• Garnishing Ideas: Sprinkle with sesame seeds, chopped cilantro, or extra green onions for added freshness and visual appeal.

Conclusion

If you’re new to cooking and want to try an easy, foolproof appetizer, these Cream Cheese Rangoon Rolls Recipe are a fantastic choice. They are quick, crispy, creamy, and packed with flavor—all without the hassle of deep-frying. Try them out and let me know how they turned out in the comments! What’s your favorite dipping sauce to pair them with?

This recipe is a must-try for any beginner cook looking for a simple yet impressive dish. So go ahead, gather your ingredients, and start rolling!

FAQ About Cream Cheese Rangoon Rolls Recipe

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