If my family is getting Chinese food, it’s an absolute guarantee that we’re getting Cream Cheese Rangoons. Why? Well, they’re irresistibly delicious, that’s why! They have that crunchy bite that gives way to a simple, savory, creamy filling. But here’s the good news — you don’t have to order takeout to get them. You can make them right at home, in your oven no less, no matter what the rest of your dinner plans are. (Oh, and you only need five ingredients.)
These are especially easy because they start with store-bought egg roll wrappers. Egg roll wrappers are much easier to work with than pastry dough or pizza dough or anything else you might think to use as a wrapper because they don’t stick to everything they touch. Plus, you don’t have to roll anything out or separate anything — just open the package and you’re good to go.
The filling is incredibly simple. It starts with — you might have guessed this — cream cheese, which you then mix with some garlic powder and green onions. That’s it.
You smear a little on one end of the egg roll wrapper and then roll it up like a cigar. Before you get to the end, moisten the opposite end of the wrapper with water (the end that doesn’t have filling) to help seal the roll shut.
There’s no frying here. Instead, you’re baking these in the oven, but they still end up nice and crispy. The key is to roll each of them liberally in oil so every bit of the surface has the opportunity to crisp up. You can also brush them with oil if you wish, but things don’t get quite as crispy.
And that’s it! All that’s left is for them to take a turn of about 15 minutes in the oven. Flip ’em once halfway through, and then all that’s left to do is dip them in sweet and sour sauce and enjoy. And I’m pretty sure you’ll enjoy these — they’re super tasty!
INGREDIENTS :
15 egg roll wraps
8 oz. cream cheese (softened)
2 tablespoons finely chopped green onions
1-2 tablespoons vegetable or canola oil
2-3 tablespoons sweet and sour sauce (for dipping)
1/2 teaspoon garlic salt
DIRECTIONS :
Step 1: Let the cream cheese sit on the counter for about 30 minutes to soften. If in a hurry, you can pop the cream cheese in the microwave on defrost.
Step 2: Prepare the oven. Preheat it to 375 degrees. Using parchment paper or non-stick foil, line a baking sheet.
Step 3: Place the softened cream cheese in a medium-sized bowl along with garlic salt and green onions. Mix using a fork or spoon until well blended.
Step 4: On a plate or shallow dish, pour about 2 tablespoons of vegetable oil. Also, ready a small bowl with water for dipping your fingers in.
Step 5: On a flat surface, lay the egg roll wraps one at a time. Onto the bottom version of the egg roll wrap, line around 2 tbsp of the cream cheese mixture. In the water, dip your fingers and generously moisten the top edge of the wrap. Around the cream cheese, tightly roll the wrap. To seal the wrap, rub the moistened edge. If needed, add more water.
Step 6: In the plate of oil, roll the tightly rolled egg roll wraps until well coated. Alternately, you can use a basting brush to coat the wraps with oil. On the prepared baking sheet, lay the egg roll wraps. Place in the preheated oven and bake for about 12 to 15 minutes, flipping halfway through.
Easy Baked Cream Cheese Rangoon Rolls
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
15 15 egg roll wraps
8 oz. 8 cream cheese (softened)
2 tablespoons 2 finely chopped green onions
1 1 -2 tablespoons vegetable or canola oil
2 2 -3 tablespoons sweet and sour sauce (for dipping)
1/2 teaspoon 1/2 garlic salt
Directions
- Step 1: Let the cream cheese sit on the counter for about 30 minutes to soften. If in a hurry, you can pop the cream cheese in the microwave on defrost.
- Step 2: Prepare the oven. Preheat it to 375 degrees. Using parchment paper or non-stick foil, line a baking sheet.
- Step 3: Place the softened cream cheese in a medium-sized bowl along with garlic salt and green onions. Mix using a fork or spoon until well blended.
- Step 4: On a plate or shallow dish, pour about 2 tablespoons of vegetable oil. Also, ready a small bowl with water for dipping your fingers in.
- Step 5: On a flat surface, lay the egg roll wraps one at a time. Onto the bottom version of the egg roll wrap, line around 2 tbsp of the cream cheese mixture. In the water, dip your fingers and generously moisten the top edge of the wrap. Around the cream cheese, tightly roll the wrap. To seal the wrap, rub the moistened edge. If needed, add more water.
- Step 6: In the plate of oil, roll the tightly rolled egg roll wraps until well coated. Alternately, you can use a basting brush to coat the wraps with oil. On the prepared baking sheet, lay the egg roll wraps. Place in the preheated oven and bake for about 12 to 15 minutes, flipping halfway through.
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