baked cream cheese rangoon rolls

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baked cream cheese rangoon rolls

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.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12

Course: Appetizer

Calories: 130

Ingredients Method Notes

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

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.