Cream Cheese Rangoon Rolls

Cream Cheese Rangoon Rolls are a creamy and crunchy take on the crowd-pleasing appetizer you remember from Chinese takeout, but so much easier to make at home. You get the combination of tangy cream cheese mixed with fresh green onion, all wrapped in a golden baked egg roll shell. They are perfect for parties or simply as a delicious snack that disappears almost as soon as you put them out.

I first whipped up a batch of these rolls to lighten up a party menu and instantly realized I needed to double the recipe. People hovered around the baking tray waiting for each batch to come out and now I always have a stash of the filling ready to go for surprise gatherings.

Ingredients

• Egg roll wraps: Fresh ones from the refrigerated section are best for folding and baking evenly. Choose wrappers with a uniform pale color and no cracks.
• Cream cheese: Full-fat cream cheese brings the best creamy texture and holds up well when baked. Look for blocks rather than spread for the richest flavor.
• Vegetable oil: Just a light brush creates that golden crispy shell. Use a neutral oil for best results.
• Garlic salt: This is the secret for deep savory flavor. Make sure yours smells fresh and lively for maximum taste.
• Green onions: Slice thin from the freshest bunch you can find. Bright green tops mean the best flavor.
• Sweet and sour sauce: Classic pairing for dipping. Check the color for a vibrant red orange shine and a balance of tang and sweetness.

Instructions

Prepare The Oven:

Heat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or nonstick foil. This moderate temperature is essential for crisping the wrappers and gently heating the cream cheese filling.

Mix The Filling:

Use a medium bowl to stir the softened cream cheese with garlic salt and finely sliced green onions. Mix thoroughly until no streaks remain. Allowing the cream cheese to sit out for 30 minutes beforehand helps eliminate lumps and makes everything come together faster.

Assemble The Rangoons:

Place an egg roll wrap diagonally so it looks like a diamond. Scoop about two tablespoons of the cream cheese filling onto the lower third of the wrap. Keep the filling about an inch from all edges so the wrapper seals well.

Wrap Technique:

Dip your finger in water and run it along the top outside edges of the wrapper. Fold the bottom point of the diamond over the filling. Then fold both sides in toward the center and roll up tightly. Press along the seam to make sure it stays closed.

Prepare For Baking:

Brush or rub a small amount of vegetable oil all over the surface of each roll. Get into all the creases for an even golden finish.

Bake To Perfection:

Space the rolls out on your pan with room in between for air circulation. Bake for 13 minutes flipping each roll halfway through so both sides turn golden and crisp.

Garlic salt truly makes these so close to the takeout experience. My very first test batch felt bland without it but once I tried the garlic salt the difference was huge. Now my nieces specifically ask for the garlic flavor every time our family gets together.

Make-Ahead Options

You can assemble the rolls a day in advance and chill on a baking sheet covered in the fridge. Just add a couple of minutes to baking if they go into the oven cold. If you want to prep long in advance, freeze the uncooked rolled rangoons on a tray then stash in a freezer bag. Bake them straight from frozen with a little extra time, which makes them perfect for last-minute guests.

Flavor Variations

Add drained canned crab to the cream cheese for a seafood twist. Mix in a bit of sriracha or crushed red pepper for a spicy batch. For a sweet variation swirl in some pineapple preserves with the filling for a tangy surprise.

Serving Suggestions

Set out traditional sweet and sour sauce for dipping or swap in sweet chili sauce, honey, or even hoisin sauce for variety. Arrange the rolls on a platter with sliced cucumber or with a bright Asian-inspired slaw for freshness and color. Cut the rolls diagonally after baking for a pretty presentation that shows the creamy filling inside.

These crowd-pleasers are always gone in a flash. Make extra because you'll want leftovers for snacking or surprising guests the next day.

Common Questions About Recipes

→ How do I keep the rolls sealed when baking?

Moisten edges of the wrapper with water and roll tightly to help the filling stay inside during baking.

→ Can these be fried instead of baked?

Yes, fry until golden brown in hot oil for extra crispiness, though baking offers a lighter texture.

→ What are the best dipping sauces?

Sweet and sour is classic, but try soy, hoisin, or sweet chili sauce for new flavors.

→ Can I prepare them in advance?

Assemble and refrigerate for up to 24 hours or freeze before baking. Add extra baking time if frozen.

→ Are there substitutes for egg roll wrappers?

Spring roll or wonton wrappers are suitable alternatives, but adjust baking times as needed.

→ Any flavor variations to try?

Add crab meat for a seafood twist, mix in sriracha for heat, or try pineapple preserves for a sweet version.