Easy Baked Cream Cheese Rangoon Rolls (Crispy, Creamy, and Delicious!)

These Easy Baked Cream Cheese Rangoon Rolls are a delicious and fun twist on classic crab rangoon! They’re filled with a creamy, savory mixture of cream cheese, garlic salt, and green onions, all wrapped in a crispy egg roll wrapper and baked to golden perfection. I love how this recipe is a healthier alternative to deep-fried rangoon, and it’s incredibly easy to make. They’re perfect as an appetizer, a snack, or even a light meal. Get ready for a treat that’s both crispy and creamy!

Why You’ll Love These Cream Cheese Rangoon Rolls

• Crispy and Creamy: The baked egg roll wrappers get perfectly crispy, while the cream cheese filling is smooth and creamy.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Baked, Not Fried: Baking the rolls instead of deep-frying them makes them a healthier option.
• Flavorful Filling: The combination of cream cheese, garlic salt, and green onions is simple yet delicious.
• Fun and Unique: A fun and unique appetizer or snack that’s sure to impress.

Ingredients for Cream Cheese Rangoon Rolls

Here’s what you’ll need to make these crispy rolls. The full list with measurements is in the recipe card below.

Main Ingredients

• Cream cheese, softened (Dairy)
• Egg roll wraps (Wrappers)
• Vegetable or canola oil (Oil)
• Garlic salt (Seasoning)
• Finely chopped green onions (Vegetable)
• Sweet and sour sauce (for dipping) (Condiment)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love these Cream Cheese Rangoon Rolls as is, but here are a few ideas for variations:

• Add Crab: Stir in some imitation crab meat or real crab meat to the filling for classic crab rangoon flavor.
• Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the filling.
• Different Seasoning: Use different seasonings, such as onion powder, garlic powder, or a blend of herbs.
• Add Vegetables: Stir in some finely chopped water chestnuts or shredded carrots to the filling.

How to Make Cream Cheese Rangoon Rolls

Let me show you how easy it is to make these Easy Baked Cream Cheese Rangoon Rolls:

Preheat Oven and Prepare Baking Sheet

1. I preheat my oven to 375 degrees F (190°C).
2. I line a baking sheet with parchment paper or non-stick foil.

Make the Filling

1. I allow the cream cheese to soften on the counter for about 30 minutes (or soften it in the microwave on defrost if I’m in a hurry).
2. In a medium-sized bowl, I use a fork or spoon to mix the softened cream cheese with the garlic salt and green onions until well combined.

Assemble the Rolls

1. I get a small bowl of water ready for dipping my fingers in.
2. I pour about 2 tablespoons of vegetable or canola oil on a plate or shallow dish.
3. One at a time, I lay my egg roll wraps out on a flat surface.
4. Then I line about 2 tablespoons of the cream cheese mixture onto the bottom portion of the egg roll wrap (the cream cheese does expand a little during the cooking process, so there’s no need to spread the cream cheese all the way to the edges).
5. Next, I dip my fingers in water and generously moisten the top edge of the wrap.
6. Then I tightly roll the wrap around the cream cheese.
7. I rub the moistened edge to seal it shut (just like an envelope). I add more water if needed.

Coat with Oil

1. After all of my egg roll wraps are tightly rolled with the cream cheese mixture, I roll them around one at a time in the plate of oil until they are well coated, paying special attention to the edges where they tend to cook the fastest. You can also use a basting brush if you’d prefer.

Bake

1. I place them on my lined baking sheet and bake for 12-15 minutes, flipping them over halfway through.

Tips and Tricks for the BEST Rangoon Rolls

Here are my secrets for making these rolls truly exceptional:

• Use Softened Cream Cheese: Softened cream cheese is much easier to mix with the other ingredients.
• Don’t Overfill: Don’t overfill the egg roll wrappers, or the filling will spill out during baking.
• Seal Tightly: Make sure to seal the edges of the egg roll wrappers tightly to prevent the filling from leaking out.
• Coat with Oil: Coating the rolls with oil before baking helps them to crisp up nicely.
• Watch Carefully: Keep an eye on the rolls while they’re baking to make sure they don’t burn.

How to Serve

These Cream Cheese Rangoon Rolls are best served:

• Warm: Enjoy them warm from the oven, with the cream cheese filling nice and gooey.
• With Sweet and Sour Sauce: Serve with sweet and sour sauce for dipping.
• Appetizers or Snacks: Perfect for parties, game days, or any gathering.

Make Ahead and Storage

You can assemble the rolls ahead of time and store them, covered, in the refrigerator for up to 24 hours before baking. Leftover baked rolls can be stored in the refrigerator for up to 2 days. Reheat in the oven, air fryer, or microwave to re-crisp them.

FAQs about Cream Cheese Rangoon Rolls

• Can I use a different type of filling?
  • Yes, you can add crab meat
• Can I fry these instead of baking them?
  • Yes, you can deep-fry these.
• Can I make these without the green onions?
  • Yes, you can.

Enjoy these crispy, creamy, and incredibly delicious Easy Baked Cream Cheese Rangoon Rolls! They’re a perfect appetizer or snack for any occasion.

Easy Baked Cream Cheese Rangoon Rolls

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 15 rangoon rolls 1x
• Category: Appetizer, Snack
• Cuisine: Asian-Inspired, American

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Description

These Easy Baked Cream Cheese Rangoon Rolls are a lighter, baked version of the classic crab rangoon. Egg roll wrappers are filled with a creamy, savory mixture of cream cheese, garlic salt, and green onions, then baked until golden brown and crispy.

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Ingredients

Scale 1x2x3x

• 8 ounces cream cheese, softened to room temperature
• 15 egg roll wrappers
• 1–2 tablespoons vegetable oil or canola oil
• 1/2 teaspoon garlic salt
• 2 tablespoons finely chopped green onions (scallions)
• 2–3 tablespoons sweet and sour sauce, for dipping (optional)

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Instructions

• Soften Cream Cheese: Allow the cream cheese to soften at room temperature for about 30 minutes, or microwave it on a defrost setting for short intervals until softened but not melted.

• Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or non-stick aluminum foil.

• Make Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, garlic salt, and finely chopped green onions. Mix well with a fork or spoon until everything is thoroughly combined.

• Prepare Oil and Water: Pour about 2 tablespoons of vegetable or canola oil onto a plate or shallow dish. Have a small bowl of water nearby for moistening your fingers.

• Assemble Rangoon Rolls:

  • Lay one egg roll wrapper flat on a clean work surface.
  • Place about 2 tablespoons of the cream cheese mixture onto the bottom portion of the egg roll wrapper. Do not spread the filling all the way to the edges; the cream cheese will expand slightly during baking.
  • Moisten the top edge of the wrapper with water (using your fingers).
  • Tightly roll the wrapper up from the bottom, enclosing the filling, similar to rolling a burrito.
  • Seal the edges by pressing the moistened edge firmly against the roll. Add more water if needed to ensure a good seal.
  • Repeat with the remaining egg roll wrappers and filling.

• Coat with Oil: Lightly roll each assembled rangoon roll in the oil on the plate, coating the entire surface. Pay particular attention to the edges, as this will help them crisp up in the oven. Alternatively, you can use a pastry brush to brush the oil onto the rolls.

• Arrange on Baking Sheet: Place the oil-coated rangoon rolls on the prepared baking sheet, leaving a little space between each roll.

• Bake: Bake for 12-15 minutes, flipping them over halfway through the baking time, until they are golden brown and crispy.

• Serve with sweet and sour sauce.

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Notes

• Cream Cheese: Make sure the cream cheese is softened to room temperature for easy mixing.
• Egg Roll Wrappers: You can find egg roll wrappers in the refrigerated section of most grocery stores, usually near the produce or tofu.
• Filling Amount: Be careful not to overfill the egg roll wrappers, or they may burst during baking.
• Sealing: Make sure to seal the edges of the rangoon rolls tightly to prevent the filling from leaking out.
• Oil Coating: Coating the rolls in oil helps them become crispy in the oven.
• Baking Time: The baking time may vary slightly depending on your oven.
• Serving Suggestion: Sweet and Sour Sauce