Cream Cheese Rangoon Rolls

This creamy, crispy twist on the classic crab rangoon delivers all the satisfaction of your favorite Chinese takeout appetizer but in an easy, baked format you can make at home. The combination of tangy cream cheese, aromatic green onions, and perfectly crisped egg roll wrappers creates an irresistible bite that disappears fast from any appetizer spread.

I first made these rangoon rolls when looking for crowd-pleasing appetizers that wouldn't keep me stuck in the kitchen during a holiday gathering. They've since become my go-to for everything from game days to casual dinner parties because they consistently earn rave reviews while being deceptively simple.

Ingredients

• Egg roll wraps: Fresh ones from the refrigerated section fold better than frozen varieties and crisp more evenly in the oven
• Cream cheese: Full-fat works best for the creamiest filling that stays put during baking
• Vegetable oil: A light coating helps achieve that golden crispy exterior without deep frying
• Garlic salt: Provides seasoning depth that plain salt alone cannot match
• Green onions: Adds fresh flavor and subtle crunch to the creamy filling
• Sweet and sour sauce: The perfect tangy dipping complement to the richness of the rangoons

Step-by-Step Instructions

Prepare the oven:

Heat your oven to 375°F and prepare your baking sheet with parchment paper or nonstick foil. This temperature is the sweet spot for creating a crispy exterior while ensuring the filling warms through without becoming runny.

Mix the filling:

Combine the softened cream cheese with garlic salt and finely chopped green onions in a bowl until completely uniform. Make sure your cream cheese is truly at room temperature for about 30 minutes before mixing to avoid lumps in your filling.

Assemble the rangoons:

Position each egg roll wrap like a diamond on your work surface and place approximately 2 tablespoons of filling on the lower portion. Avoid overfilling which can cause bursting during baking. The filling should be about 1 inch from the edges.

Wrap technique:

Brush or dab water along the top edges of the wrap to create a seal. Fold the bottom point up over the filling, then fold in the sides, and roll tightly upward like an envelope. Press firmly along the seam to seal completely.

Prepare for baking:

Lightly coat each wrapped rangoon with vegetable oil using your hands or a pastry brush to ensure even coverage. This step is crucial for achieving that restaurant-quality golden exterior.

Bake to perfection:

Arrange the rolls on your prepared baking sheet with at least an inch between them for proper air circulation. Bake for 13 minutes total, flipping halfway through to ensure even browning on all sides.

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The garlic salt is truly the unsung hero in this recipe. While it seems like such a small addition, I discovered through multiple test batches that this simple ingredient creates that authentic takeout flavor that plain salt or even fresh garlic cannot achieve. My nieces now request these as their birthday dinner appetizer every year.

Make-Ahead Options

These rangoon rolls can be assembled up to 24 hours in advance and stored covered in the refrigerator before baking. Simply add 2 extra minutes to the baking time if cooking from cold. For longer storage, freeze the uncooked rolls on a baking sheet until solid, then transfer to a freezer bag. When ready to serve, bake directly from frozen adding about 5 minutes to the cooking time.

Flavor Variations

The classic cream cheese filling is delicious on its own, but you can easily customize these rangoons. Try adding 4 ounces of drained canned crab meat for traditional crab rangoon. For a spicy version, mix in 1 teaspoon of sriracha or 1/4 teaspoon of crushed red pepper flakes. Sweet versions work beautifully too add 1 tablespoon of pineapple preserves to the cream cheese mixture for a delightful sweet and savory combination.

Serving Suggestions

While sweet and sour sauce is the traditional pairing, these rangoon rolls are versatile enough to enjoy with multiple dipping options. Try duck sauce, sweet chili sauce, or even a drizzle of honey for variety. Serve them alongside a colorful Asian slaw or cucumber salad for a complete appetizer spread. For an impressive display, slice each roll diagonally after baking to show off the creamy filling and arrange on a platter with small dipping bowls.

From Appetizer to Meal

Transform these rangoon rolls into a complete meal by serving them with steamed vegetables and rice. They pair beautifully with simple stir-fried broccoli, snap peas, or bok choy. For a fusion approach, serve them alongside a Thai-inspired salad with peanut dressing for a satisfying lunch or light dinner option.

Frequently Asked Questions

→ How do I prevent the rolls from unsealing during baking?

Ensure you moisten the top edge of the wrapper with water before sealing and roll them tightly to secure the filling.

→ Can I fry the rolls instead of baking?

Yes, you can fry the rolls in hot oil until golden brown for a crispier texture, but baking offers a lighter option.

→ What dipping sauces pair best with these rolls?

Sweet and sour sauce is a classic choice, but you can also try soy sauce, hoisin, or chili garlic dipping sauces for variety.

→ Can I make these ahead of time?

Yes, prepare the rolls and refrigerate them until ready to bake, or freeze for longer storage. Bake straight from frozen, adjusting time slightly.

→ Can I substitute the egg roll wrappers?

Spring roll wrappers or wonton wrappers can be used as substitutes, though cooking times may vary slightly.