Cream Cheese Rangoon Rolls (Printer-Friendly)
Creamy filling and crisp wrappers create an easy appetizer bursting with savory flavor and texture.
# List of Ingredients:
→ Filling
01 -
8 ounces full-fat cream cheese, softened to room temperature
02 -
1 teaspoon garlic salt
03 -
3 green onions, finely chopped
→ Wrap
04 -
10 fresh egg roll wrappers
→ Finishing
05 -
2 tablespoons vegetable oil
→ Serving
06 -
Sweet and sour sauce, for dipping
# Preparation Steps:
01 -
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or nonstick foil for easy release.
02 -
In a medium bowl, combine softened cream cheese, garlic salt, and finely chopped green onions. Stir until the filling is completely smooth and uniform.
03 -
Lay one egg roll wrapper out in a diamond shape. Place about 2 tablespoons of the filling 1 inch from the bottom point. Do not overfill.
04 -
Brush a small amount of water along the upper edges of the wrapper. Fold the bottom point over the filling, fold in both sides, and roll tightly into a sealed roll. Press along the seam to ensure a firm seal.
05 -
Lightly brush or rub vegetable oil all over each assembled roll for crispness.
06 -
Arrange rolls seam-side down on the baking sheet, spacing them at least 1 inch apart. Bake for 13 minutes, turning the rolls halfway through to ensure even browning.
07 -
Allow rolls to cool briefly before serving. Slice diagonally if desired and serve with sweet and sour sauce.
# Additional Suggestions:
01 -
For the smoothest filling, allow cream cheese to soften at room temperature for at least 30 minutes before mixing.
02 -
Rangoon rolls maintain their crispiness for about 30 minutes post-baking, ideal for serving at parties.
03 -
To prepare in advance, assemble rolls and refrigerate up to 24 hours before baking; add 2 minutes to baking time if chilled.
04 -
Unbaked rolls can be frozen and baked straight from frozen, adding 5 minutes to cooking time.
05 -
Keep unused egg roll wrappers covered with a damp towel to prevent drying during assembly.