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baked cream cheese rangoon rolls
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baked cream cheese rangoon rolls

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10
Course: Appetizer
Calories: 130
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a medium bowl, mix together cream cheese, green onions, garlic, Worcestershire sauce, soy sauce, salt, and pepper until smooth and well combined.
  3. 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. 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. Remove from the oven and let cool slightly before serving. Pair with your favorite dipping sauce for extra flavor.

Notes

  • 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.