Description
These crispy baked cream cheese Rangoon rolls are a vegetarian twist on the classic appetizer. Filled with a creamy, savory mixture of cream cheese and green onions, they’re perfect for parties, game nights, or anytime you’re craving a flavorful snack.
Ingredients
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15 egg roll wrappers
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8 oz cream cheese, softened
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2 tbsp vegetable oil
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½ tsp garlic salt
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2 tbsp green onions, finely chopped
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3 tbsp sweet and sour sauce (for dipping)
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Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a bowl, mix softened cream cheese, garlic salt, and green onions.
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Place 2 tbsp of filling on the lower third of an egg roll wrapper.
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Fold up bottom corner, tuck in sides, roll tightly, and seal the top edge with water.
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Brush with vegetable oil and place seam-side down on the baking sheet.
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Bake for 13–15 minutes, flipping halfway, until golden brown.
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Serve warm with sweet and sour sauce.
Notes
- Make sure cream cheese is softened for easy mixing.
- For extra crispiness, broil for 1–2 minutes after baking.
- Customize with chopped veggies or chili flakes in the filling.
- Store leftovers in an airtight container and reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 13–15 minutes
- Category: Appetizer, Snack
- Method: Baked
- Cuisine: Asian-inspired, Fusion