Can I make these ahead of time?

Yes! You can prepare the rolls in advance and store them in the refrigerator for up to 24 hours before baking. If you need to store them longer, freeze them in a single layer on a baking sheet, then transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.

Can I fry these instead of baking them?

Absolutely! If you prefer a crispier texture, you can deep-fry the rolls in vegetable oil heated to 350°F (175°C) for about 2–3 minutes until golden brown. Drain on paper towels before serving.

What dipping sauces pair best with Cream Cheese Rangoon Rolls?

Classic sweet and sour sauce is a favorite, but you can also try sweet chili sauce, soy sauce with a splash of rice vinegar, or even a spicy sriracha mayo for extra kick.

Cream Cheese Rangoon Rolls Recipe

Description

These Cream Cheese Rangoon Rolls Recipe are a crispy, creamy, and savory appetizer perfect for parties or quick snacks. Made with a simple cream cheese filling wrapped in golden-baked egg roll wrappers, they’re an easy and healthier alternative to deep-fried Rangoons. Serve with your favorite dipping sauce for a crowd-pleasing treat!

Ingredients

Scale

15 egg roll wrappers
8 ounces softened cream cheese
2 tablespoons vegetable oil
½ teaspoon garlic salt
2 tablespoons finely chopped green onions
3 tablespoons sweet and sour sauce (for dipping)

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Instructions

Preheat the oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper or non-stick foil to prevent sticking.
Prepare the filling: In a mixing bowl, combine the softened cream cheese, garlic salt, and chopped green onions. Stir until the mixture is smooth and well combined.
Fill the wrappers: Lay an egg roll wrapper on a flat surface. Spread two tablespoons of the cream cheese mixture onto the bottom half of the wrapper, leaving space around the edges.
Seal and roll: Moisten the top edge of the wrapper with water using your finger or a pastry brush. Fold in the sides, then roll the wrapper tightly from bottom to top, ensuring the filling is fully enclosed. Repeat for all wrappers.
Coat with oil: Lightly brush or roll each wrapped Rangoon in vegetable oil to ensure even crispiness during baking.
Bake to perfection: Arrange the rolls on the lined baking sheet, seam-side down. Bake for about 13 minutes, flipping them halfway through, until golden brown and crispy.
Serve and enjoy: Let the rolls cool slightly before serving. Dip in sweet and sour sauce or your favorite dipping sauce, and enjoy the crispy, creamy goodness!

Notes

For extra crispiness, place the rolls on a wire rack over the baking sheet instead of directly on parchment paper.
If you prefer a more traditional texture, these can be deep-fried instead of baked.
For a fun variation, mix in crab meat or finely diced vegetables for added flavor.
Store leftovers in an airtight container and reheat in the oven or air fryer to maintain crispiness.

Prep Time: 10 minutes
Cook Time: 13 minutes
Category: Appetizer
Method: Baking
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 roll
Calories: 120
Sugar: 1g
Sodium: 180mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 2g
Cholesterol: 10mg