Baked Cream Cheese Rangoon Rolls are a deliciously easy spin on the classic appetizer. Instead of deep-frying, these crispy bites are oven-baked to golden perfection and wrapped in egg roll wrappers for a fun, handheld twist. The creamy filling features rich cream cheese, green onions, and savory seasonings, delivering that familiar crab rangoon flavor—without the fuss of frying.
What Makes This Dish Special?
This version of cream cheese rangoons ditches the deep fryer and opts for a healthier, mess-free bake. Each roll offers a creamy center surrounded by a crispy, golden wrapper. They’re easy to prepare, crowd-pleasing, and ideal for parties, game nights, or family dinners. Serve them with sweet chili sauce, soy sauce, or your favorite Asian-inspired dip for a complete appetizer experience.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 rolls
Ingredients
- 12 egg roll wrappers
- 8 oz cream cheese, softened
- 2 green onions, finely chopped
- 1 clove garlic, minced
- ½ tsp Worcestershire sauce
- ½ tsp soy sauce
- ¼ tsp ground black pepper
- 1 tbsp finely chopped fresh parsley (optional)
- Olive oil spray or melted butter, for brushing
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Make the Filling
In a medium bowl, combine cream cheese, green onions, garlic, Worcestershire sauce, soy sauce, black pepper, and parsley if using. Mix until smooth and well combined.
3. Assemble the Rolls
Place one egg roll wrapper on a clean surface in a diamond shape. Add 1–2 tablespoons of filling near the bottom corner. Fold the bottom over the filling, then fold in the sides and roll up tightly. Seal the edge with a bit of water. Repeat with remaining wrappers and filling.
4. Bake
Place the rolls seam-side down on the prepared baking sheet. Lightly spray or brush the tops with olive oil or melted butter. Bake for 18–20 minutes, flipping halfway through, until golden and crisp.
5. Serve
Remove from the oven and let cool slightly. Serve warm with dipping sauce of your choice.
Variations
- Add Crab: Mix in ½ cup imitation or real crab meat for a traditional rangoon flavor.
- Spicy Kick: Add a dash of sriracha or red pepper flakes to the filling.
- Herb Blend: Swap parsley for cilantro or chives for a different flavor profile.
- Mini Wontons: Use smaller wonton wrappers for bite-sized versions.
Equipment You’ll Need
- Mixing bowl
- Spoon or spatula
- Baking sheet
- Parchment paper
- Pastry brush (optional)
Nutritional Information (Approx. Per Roll)
- Calories: 130
- Protein: 3g
- Carbohydrates: 11g
- Fat: 8g
- Fiber: 1g
- Sugar: 1g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheat in the oven or air fryer at 375°F until crispy.
- Freezing: Freeze unbaked rolls on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes to cook time.
My Cooking Experience
Baked Cream Cheese Rangoon Rolls are one of my go-to appetizers when I need something creamy, savory, and guaranteed to impress. The egg roll wrappers bake up beautifully crisp, and the cream cheese filling is endlessly adaptable. I like to serve them with a homemade sweet chili sauce, and they always disappear quickly at gatherings. It’s a dish that feels indulgent but is easy to prep and lighter than fried alternatives.
Conclusion
If you’re craving a crunchy, creamy appetizer without the mess of frying, Baked Cream Cheese Rangoon Rolls are a perfect choice. Easy to customize, simple to bake, and packed with flavor, they’re a guaranteed hit for any occasion.
baked cream cheese rangoon rolls
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a medium bowl, combine cream cheese, green onions, garlic, Worcestershire sauce, soy sauce, black pepper, and parsley if using. Mix until smooth and well combined.
- Place one egg roll wrapper on a clean surface in a diamond shape. Add 1–2 tablespoons of filling near the bottom corner. Fold the bottom over the filling, then fold in the sides and roll up tightly. Seal the edge with a bit of water. Repeat with remaining wrappers and filling.
- Place the rolls seam-side down on the prepared baking sheet. Lightly spray or brush the tops with olive oil or melted butter. Bake for 18–20 minutes, flipping halfway through, until golden and crisp.
- Remove from the oven and let cool slightly. Serve warm with dipping sauce of your choice.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheat in the oven or air fryer at 375°F until crispy.
- Freezing: Freeze unbaked rolls on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes to cook time.
