Baked Cream Cheese Rangoon Rolls Recipe | Tasty Appetizer
I just made these baked cream cheese Rangoon rolls recipe and wow—I’m hooked! From the moment I wrapped that creamy filling inside the crisp egg roll wrappers, I knew this would become my go-to snack. Watching them bake until perfectly golden was pure joy, and that first dip into sweet-and-sour sauce sealed the deal.
They’re light, crispy, and full of flavor without any messy deep frying. Whether you’re planning a party or just want a quick treat, these rolls are a total winner. You can also enjoy similar easy-to-make snacks like Air Fryer Buffalo Cauliflower Bites Recipe for a fun twist.
Ingredients
Here’s everything you’ll need to make these delicious rolls — plus some pro tips I’ve learned along the way.
- 8 ounces cream cheese (softened): Room-temperature cream cheese spreads easily and ensures a creamy, smooth filling.
- 15 egg roll wraps: Thin egg roll wrappers bake up beautifully crisp without needing to be fried.
- 1–2 tablespoons vegetable or canola oil: Brushing the rolls lightly with oil gives them a golden, crunchy finish.
- ½ teaspoon garlic salt: Adds a savory depth and enhances the mild cream cheese flavor.
- 2 tablespoons finely chopped green onions: Fresh green onions add a little bite and freshness to balance the creaminess.
- 2–3 tablespoons sweet and sour sauce (for dipping): This classic dipping sauce provides the perfect sweet-tangy contrast to the rich filling.
Note: This recipe makes about 15 rolls, perfect for 4–5 servings.
Variations
There’s so much room to get creative with this recipe. Try one of these ideas to make it fit your taste or dietary needs:
- Dairy-free: Use a vegan cream cheese alternative for a similar texture and flavor.
- Low-fat option: Use reduced-fat cream cheese and a minimal oil spray to cut calories.
- Protein boost: Add finely shredded cooked chicken or crab meat to the filling for a heartier snack.
- Flavor twist: Mix in a little sriracha or chili flakes for a spicy version.
- Sweet version: Replace garlic salt with a teaspoon of sugar, add a splash of vanilla, and bake for dessert-style cream cheese rolls served with berry sauce.
You might also enjoy a dessert favorite like Best Fudgy Cocoa Brownies Recipe afterward.
Cooking Time
Here’s a quick breakdown of how long it takes to make these tasty rolls:
- Prep Time: 10 minutes
- Cooking Time: 12–15 minutes
- Total Time: 22–25 minutes
Equipment You Need
You don’t need anything fancy — just a few kitchen basics:
- Baking sheet: Hold the rolls while baking.
- Parchment paper or non-stick foil: Prevents sticking and makes cleanup easy.
- Mixing bowl: For combining the cream cheese filling.
- Small bowl of water: Helps seal the edges of the wrappers.
- Pastry brush or spoon: To coat the rolls lightly with oil.
How to Make Baked Cream Cheese Rangoon Rolls
Prepare the Filling
Start by softening your cream cheese at room temperature so it’s smooth and easy to mix. In a bowl, combine the cream cheese, garlic salt, and chopped green onions. Stir until everything is evenly mixed and creamy. This will be your flavorful filling.
Assemble the Rolls
Lay one egg roll wrapper flat on a clean surface. Place about 2 tablespoons of the cream cheese mixture on the lower third of the wrapper. Dip your finger in a little water and moisten the top edge of the wrapper. Roll the wrapper tightly around the filling, folding the sides in as you go, and press the edge to seal. Repeat until all the filling is used.
Coat and Bake
Lightly brush or roll each filled wrap with vegetable oil to help them brown evenly. Arrange the rolls on a lined baking sheet, spacing them out so they don’t touch. Bake in a preheated oven at 375°F (190°C) for 12–15 minutes, turning once halfway through, until golden brown and crispy. Let them cool slightly before serving.
Additional Tips for Making this Recipe Better
After trying this recipe a few times, I’ve learned a few tricks that make a big difference:
- I always make sure the cream cheese is really soft — it spreads smoothly and doesn’t tear the wrappers.
- I brush the edges of the wrapper lightly with water before sealing; this keeps them from opening during baking.
- I space out the rolls on the baking sheet so the heat circulates and they crisp up evenly.
- I recommend serving them right away; the texture is best when they’re warm and crunchy.
- I sometimes sprinkle sesame seeds over the top before baking for a little extra flavor and crunch.
How to Serve Baked Cream Cheese Rangoon Rolls
These rolls are perfect for serving as appetizers, snacks, or even a fun side dish. Arrange them neatly on a serving platter with a bowl of sweet-and-sour dipping sauce in the center. For extra presentation points, sprinkle finely chopped green onions or sesame seeds on top. You can also serve them alongside soy sauce, sweet chili sauce, or even a spicy mayo for dipping variety.
If you’re hosting, try cutting them in half diagonally and stacking them neatly for a party platter look. I sometimes drizzle a bit of honey-sriracha over them right before serving—it adds a gorgeous glaze and flavor boost.
Nutritional Information
Each roll is surprisingly light and satisfying. Here’s an approximate breakdown per roll:
- Calories: 120–140
- Protein: 4–5 g
- Carbohydrates: 6–8 g
- Fat: 8–10 g
These values can vary depending on how much oil you use or if you add extra ingredients like chicken or crab.
Make Ahead and Storage
Storage
Store leftover rolls in an airtight container in the refrigerator for up to 2 days. They’ll still taste great, though the outer layer may lose some crispiness.
Freezing
To freeze, let the baked rolls cool completely. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They’ll keep well for about 1 month.
Reheating
Reheat the rolls in a preheated oven at 375°F (190°C) for 5–7 minutes, or until crisp again. Avoid microwaving, as it can make the wrappers soggy.
Why You’ll Love This Recipe
There are so many reasons this baked version of cream cheese Rangoon rolls will become your favorite snack:
- Simple and quick: You only need a few basic ingredients, and they come together in under 30 minutes.
- Healthier than fried: Baking cuts down on oil and calories but still gives you that satisfying crunch.
- Endlessly customizable: From spicy to sweet, you can tweak the filling and sauces however you like.
- Perfect for entertaining: These rolls are bite-sized, crowd-friendly, and easy to serve at any gathering.
- Deliciously balanced: The creamy, savory filling with the crispy shell and tangy dip makes every bite addictive.
I absolutely love how easy and fun these baked cream cheese Rangoon rolls are to make. They’re great for parties, family snacks, or just when you crave something crunchy and creamy without deep frying. Once you try them, you’ll want to keep the ingredients on hand for your next snack craving. Enjoy every warm, golden, cheesy bite!
Baked Cream Cheese Rangoon Rolls Recipe
Ingredients
Method
- Start by softening your cream cheese at room temperature so it’s smooth and easy to mix. In a bowl, combine the cream cheese, garlic salt, and chopped green onions. Stir until everything is evenly mixed and creamy. This will be your flavorful filling.
- Lay one egg roll wrapper flat on a clean surface. Place about 2 tablespoons of the cream cheese mixture on the lower third of the wrapper. Dip your finger in a little water and moisten the top edge of the wrapper. Roll the wrapper tightly around the filling, folding the sides in as you go, and press the edge to seal. Repeat until all the filling is used.
- Lightly brush or roll each filled wrap with vegetable oil to help them brown evenly. Arrange the rolls on a lined baking sheet, spacing them out so they don’t touch. Bake in a preheated oven at 375°F (190°C) for 12–15 minutes, turning once halfway through, until golden brown and crispy. Let them cool slightly before serving.
Notes
- I always make sure the cream cheese is really soft — it spreads smoothly and doesn’t tear the wrappers.
- I brush the edges of the wrapper lightly with water before sealing; this keeps them from opening during baking.
- I space out the rolls on the baking sheet so the heat circulates and they crisp up evenly.
- I recommend serving them right away; the texture is best when they’re warm and crunchy.
- I sometimes sprinkle sesame seeds over the top before baking for a little extra flavor and crunch.