Baked Cream Cheese Rangoon Rolls
These Baked Cream Cheese Rangoon Rolls offer a delightful twist on a classic appetizer, delivering all the creamy, savory flavor without the deep-frying. With a golden, crispy exterior and a rich, tangy cream cheese filling infused with garlic and green onion, they are an irresistible snack or party food. Perfect for any gathering, these rolls are surprisingly easy to prepare and always a crowd-pleaser.
Prep Time
20 minutes
Cook Time
12-15 minutes
Total Time
35 minutes
Servings
Makes 15 rolls (approximately 5-7 servings)
Keywords
Why This Recipe Delivers
- Achieves a satisfyingly crispy exterior without deep-frying, making them a healthier option.
- Packed with a rich, savory, and tangy cream cheese filling, enhanced by garlic and fresh green onions.
- Incredibly versatile as an appetizer, snack, or party food for any occasion.
- Simple to prepare with readily available ingredients and straightforward steps, perfect for home cooks.
- A crowd-pleasing dish that offers a delightful and lighter twist on a beloved classic.
Ingredients
- 226 grams (8 ounces) cream cheese, softened
- 15 egg roll wrappers
- 15-30 milliliters (1-2 tablespoons) vegetable or canola oil
- 2.5 milliliters (1/2 teaspoon) garlic salt
- 30 milliliters (2 tablespoons) finely chopped green onions
- 30-45 milliliters (2-3 tablespoons) sweet and sour sauce, for dipping
Instructions
- Begin by allowing the cream cheese to reach room temperature, which typically takes about 30 minutes on the counter. If time is short, you may gently soften it in the microwave using the defrost setting, being careful not to melt it.
- Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper or non-stick aluminum foil to prevent sticking and ensure even baking.
- In a medium-sized mixing bowl, combine the softened cream cheese with the garlic salt and finely chopped green onions. Use a fork or a spoon to thoroughly mix until all ingredients are well incorporated and the mixture is smooth.
- Prepare your rolling station by setting out a small bowl of water for moistening the wrappers and pouring about 30 ml (2 tablespoons) of vegetable or canola oil onto a shallow plate or dish. This will be used to coat the rolls before baking.
- Lay one egg roll wrapper flat on a clean, dry surface. Spoon approximately 30 ml (2 tablespoons) of the cream cheese mixture onto the bottom third of the wrapper. Remember that the cream cheese filling will expand slightly during baking, so there's no need to spread it all the way to the edges.
- Dip your fingers in the bowl of water and generously moisten the top edge of the egg roll wrapper. Carefully fold the bottom edge of the wrapper over the cream cheese filling, then tightly roll the wrapper upwards, enclosing the filling. Press down firmly on the moistened top edge to seal the roll completely, much like sealing an envelope. Apply more water if necessary to achieve a secure seal.
- Once all the egg roll wrappers are filled and tightly rolled, take each roll one at a time and gently roll it in the shallow plate of vegetable oil. Ensure each roll is evenly coated, paying particular attention to the ends, as these areas tend to crisp up faster in the oven. Alternatively, you can use a basting brush to apply the oil if preferred.
- Arrange the oiled rangoon rolls in a single layer on your prepared baking sheet, ensuring there is a little space between each roll for proper air circulation.
- Bake for 12-15 minutes, carefully flipping the rolls halfway through the cooking time (around the 6-7 minute mark) to ensure even browning and crispness on all sides. The rolls should turn golden brown and be crispy when done.
- Remove the Baked Cream Cheese Rangoon Rolls from the oven and allow them to cool slightly before serving. Serve warm with sweet and sour sauce for dipping.
Tools You’ll Need
- Mixing bowl
- Fork or spoon for mixing
- Small bowl for water
- Shallow dish or plate for oil
- Baking sheet
- Parchment paper or non-stick foil
- Basting brush (optional)
Essential Success Tips
- Ensure the cream cheese is truly softened to room temperature for a smooth, lump-free filling that's easy to mix and spread evenly.
- Do not overfill the egg roll wrappers; a moderate amount of filling (around 30 ml or 2 tablespoons) is perfect to prevent bursting during baking.
- Moisten the edges of the wrappers thoroughly with water and seal them tightly to prevent any of the delicious filling from leaking out during cooking.
- Evenly coat the rolls with oil before baking; this is a critical step to achieving that desirable golden brown and uniformly crispy texture.
- Flip the rolls halfway through baking to ensure uniform crispness and even browning on all sides, preventing one side from becoming overly dark.
Professional Cooking Secrets
- For an extra layer of flavor and a slightly richer exterior, brush the oiled rolls with a mixture of melted unsalted butter and a pinch of garlic powder just before baking.
- To ensure peak crispness, avoid overcrowding the baking sheet. Give each roll enough space (about 1-2 cm) to allow hot air to circulate freely around it, which promotes even cooking and browning.
- Experiment with a dash of Worcestershire sauce or a tiny pinch of white pepper in the cream cheese mixture for a subtle depth of umami that elevates the overall flavor profile.
Notes
- Leftover Baked Cream Cheese Rangoon Rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat and regain crispness, place them in a preheated oven at 180°C (350°F) for 5-7 minutes or use an air fryer.
- For a spicier kick, add a pinch of red pepper flakes or a teaspoon of sriracha to the cream cheese mixture for a delightful heat.
- These rolls can be assembled ahead of time, oiled, and then frozen on a baking sheet until solid. Once frozen, transfer them to a freezer-safe bag. Bake from frozen, adding an extra 5-10 minutes to the baking time until golden and heated through.
Frequently Asked Questions
Can I air fry these rangoon rolls?
Yes, you can! Preheat your air fryer to 180°C (350°F). Lightly oil the rolls as directed, then air fry in a single layer for 8-12 minutes, flipping halfway, until golden and crispy. Cooking time may vary by air fryer model, so keep a close watch.
What kind of wrappers should I use for this recipe?
Standard egg roll wrappers work best for these rolls due to their ideal size and robust durability, which helps contain the filling. Wonton wrappers are generally too small, but spring roll wrappers could be used for a slightly thinner, crispier result, though they may require shorter baking times and careful handling.
Can I add other ingredients to the cream cheese filling?
Absolutely! While this recipe focuses on a delicious classic cream cheese filling, you could certainly add a tablespoon of finely shredded crab meat (imitation or real) for a more traditional crab rangoon flavor, or finely minced water chestnuts for an extra textural crunch.
Nutrition Facts (Per Serving)
Approximate per roll: Calories: 120, Fat: 7g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 200mg, Carbohydrates: 10g, Protein: 4g.
Allergy Information
Contains dairy and gluten. For a gluten-free version, use gluten-free egg roll wrappers if available. Always check all ingredient labels carefully for hidden allergens.
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