Baked Cream Cheese Rangoon Rolls Recipe

Ben Carraoli

Baked Cream Cheese Rangoon Rolls Recipe

I just made these baked cream cheese Rangoon rolls 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.

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Prep Time 10

Cook Time 15

Servings: 5

Ingredients Method Notes

Ingredients

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.

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.