Easy Baked Cream Cheese Rangoon Rolls

Easy Baked Cream Cheese Rangoon Rolls

This meal is wonderful and very simple! It’s similar to Panda Express, but with a playful twist. This is the greatest finger food concept you’ve ever seen. Serve them as a fun snack or even as an appetizer at a party.


  1. Eight ounces of softened cream cheese
  2. Fifteen egg roll wrappers
  3. 1-2 tablespoons canola or vegetable oil
  4. Half a teaspoon of garlic salt
  5. Two tablespoons of finely sliced green onions
  6. 2–3 tablespoons of sweet-and-sour sauce (to dip)


  • Let the cream cheese soften on the counter for around half an hour. If you’re pressed for time, you can also microwave it on defrost.
  • Turn the oven on to 375 degrees and line a baking sheet with foil or parchment paper.
  • In a medium-sized bowl, mix with a spoon or fork To thoroughly blend the softened cream cheese, green onions, and garlic salt.
  • Pour roughly tablespoons of vegetable oil onto plate or shallow dish, then prepare small basin of water for dipping your fingers into.
  • Lay out your egg roll wraps one at time on flat surface. Next, spread about tablespoons of the cream cheese mixture onto the bottom of each egg roll wrap (you don’t have to spread it to the edges because the cream cheese expands little while it cooks).
  • Next, thoroughly saturate the top edge of the wrap with your fingertips dipped in water, and then tightly roll the wrap around the The cheese with cream. To close it, rub the wet edge (just like an envelope). Add extra water as necessary.
  • Once the cream cheese filling has been snugly coiled around each egg roll wrapper, roll each one individually in the oily plate until well coated, being especially careful around the edges where they cook the fastest. If you’d like, you can also use a basting brush.
  • Put them on the baking sheet that has been lined, and bake for 12 to 15 minutes, turning them over halfway through. 
» MORE:  Simple Steps to Make Baked French Toast Casserole

Leave a Comment