Description
These Easy Baked Cream Cheese Rangoon Rolls are a perfect blend of creamy and crispy, making them the ultimate snack for any occasion. Whether you’re hosting a party or just looking for a quick appetizer, these rolls, filled with a garlicky cream cheese and green onion mixture, provide a mouth-watering experience with each bite. They’re so easy to make and much healthier than their fried counterparts, offering a guilt-free way to indulge in a delicious treat.
Ingredients
8 ounces cream cheese, softened
15 egg roll wraps
1–2 tbsp vegetable or canola oil
1/2 tsp garlic salt
2 tbsp finely chopped green onions
2–3 tbsp sweet and sour sauce, for dipping
Instructions
Allow the cream cheese to soften on the counter for about 30 minutes or soften in the microwave on defrost setting if in a hurry.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or non-stick foil.
In a medium-sized bowl, mix the softened cream cheese with garlic salt and green onions until well combined.
Prepare a small bowl of water for dipping your fingers and pour about 2 tbsp of vegetable oil onto a plate or shallow dish.
Place an egg roll wrap on a flat surface, line about 2 tbsp of the cream cheese mixture onto the bottom portion of the wrap.
Dip your fingers in water, moisten the top edge of the wrap, and tightly roll the wrap around the cream cheese mixture, sealing it shut like an envelope.
Roll each filled wrap in the plate of oil, ensuring it is well coated, especially at the edges.
Place the rolls on the prepared baking sheet and bake for 12-15 minutes, flipping halfway through until crispy and golden.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 200