Baked Cream Cheese Rangoon Rolls are a fun, crowd-pleasing twist on classic crab rangoons—minus the deep frying. These golden, crispy rolls are filled with a savory cream cheese mixture wrapped in egg roll wrappers and baked to perfection. They’re quick to make, freezer-friendly, and perfect for parties, appetizers, or a light snack.

What Makes This Dish Special?

This baked version delivers all the creamy, tangy goodness of traditional rangoons, but in a lighter, easier-to-make package. By using the oven instead of oil, you get a crispy exterior with less mess and fewer calories. Plus, the filling is ultra-creamy with a touch of green onion and garlic flavor that pairs perfectly with dipping sauces like sweet chili or soy sauce.

Cooking Time

Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: 30–33 minutes
Servings: 10 rolls

Ingredients

8 oz cream cheese, softened
2 green onions, finely chopped
1 garlic clove, minced
1 tsp Worcestershire sauce
½ tsp soy sauce
Salt and pepper, to taste
10 egg roll wrappers
Olive oil or cooking spray (for brushing)
Optional: sweet chili sauce or soy sauce for dipping

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, mix together cream cheese, green onions, garlic, Worcestershire sauce, soy sauce, salt, and pepper until smooth and well combined.

3. Fill and Roll

Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon about 1 to 2 tablespoons of the filling in the center. Fold the bottom corner up over the filling, then fold in the sides and roll tightly. Seal the tip with a dab of water.

4. Bake

Place the rolls seam-side down on the prepared baking sheet. Lightly brush with olive oil or spray with cooking spray. Bake for 15–18 minutes or until golden brown and crisp, flipping once halfway through for even browning.

5. Serve

Remove from the oven and let cool slightly before serving. Pair with your favorite dipping sauce for extra flavor.

Variations

Add Crab: Mix in ¼ cup imitation crab meat for a more traditional rangoon flavor.
Spicy Kick: Add a pinch of crushed red pepper flakes or a teaspoon of sriracha to the filling.
Mini Rolls: Use wonton wrappers for bite-sized party-friendly versions.
Sweet Version: Omit garlic and soy sauce, and mix in powdered sugar and a touch of vanilla for a dessert-style treat.

Equipment You’ll Need

Mixing bowl
Spoon or spatula
Baking sheet
Parchment paper or silicone mat
Pastry brush or cooking spray

Nutritional Information (Approx. Per Roll)

Calories: 130
Protein: 2g
Carbohydrates: 12g
Fat: 8g
Fiber: 1g
Sugar: 1g

Storage Tips

Refrigerator: Store cooled rolls in an airtight container for up to 3 days.
Reheat: Warm in the oven or air fryer at 350°F until crisp again.
Freezing: Freeze unbaked, filled rolls in a single layer. Bake directly from frozen, adding a few minutes to the cook time.

My Cooking Experience

Baked Cream Cheese Rangoon Rolls have become one of my go-to appetizers for gatherings. They’re simple, always a hit, and I love that I can prep them ahead of time. The oven-baked method keeps things clean in the kitchen while still delivering a satisfying crunch. Whether served with sweet chili sauce or a soy dipping mix, they disappear fast every time I make them.

Conclusion

Baked Cream Cheese Rangoon Rolls are the perfect fusion of creamy comfort and crispy texture. With minimal prep and no frying required, they’re ideal for busy cooks looking to impress with an easy, flavorful snack or appetizer. Try them once, and they’ll earn a regular spot in your kitchen lineup.

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