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.

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