Easy Baked Cream Cheese Rangoon Rolls
This recipe is so easy and delicious! It's just like Panda Express, only with a fun little twist. Serve them up as an appetizer or snack-- it's the best finger food idea, EVER.
This recipe is so easy and delicious! It's just like Panda Express, only with a fun little twist. Serve them up as an appetizer or snack-- it's the best finger food idea, EVER.
- Carbohydrate 8.23834396549397 g
- Cholesterol 1.27629310344828 mg
- Fat 0.213428017240777 g
- Fiber 0.265008613561741 g
- Protein 1.39660387930454 g
- Saturated Fat 0.0374161206895537 g
- Serving Size 1 1 Roll (30g)
- Sodium 100.554517241329 mg
- Sugar 7.97333535193223 g
- Trans Fat 0.0614758189653365 g
- Calories 41 calories
Step-by-step
- Allow the cream cheese to soften on the counter for about 30 minutes (or soften in the microwave on defrost if you're in a hurry).
- Preheat your oven to 375 degrees, and line a baking sheet with parchment paper or non-stick foil.
- In a medium sized bowl, use a fork or spoon to mix the softened cream cheese with the garlic salt and green onions until well combined.
- Get a small bowl of water ready for dipping your fingers in, and pour about 2 tbsp of vegetable oil on a plate or shallow dish.
- One at a time, lay your egg roll wraps out on a flat surface, and then line about 2 tbsp of the cream cheese mixture onto the bottom portion of the egg roll wrap (the cream cheese does expand a little during the cooking process, so there's no need to spread the cream cheese all the way to the edges).
- Next, dip your fingers in water and generously moisten the top edge of the wrap, and then tightly roll the wrap around the cream cheese. Rub the moistened edge to seal it shut (just like an envelope). Add more water if needed.
- After all of your egg roll wraps are tightly rolled with the cream cheese mixture, roll them around one at a time in the plate of oil until they are well coated, paying special attention to the edges where they tend to cook the fastest.
- Place them on your lined baking sheet and bake 12-15 minutes, flipping them over half way through.
Cream cheese provides the rich base for these baked rangoon rolls, anchoring the filling while utilizing everyday dairy products efficiently. Leftover blocks from cheesecakes or dips find a practical second life here, preventing refrigerated ingredients from expiring in the back of the shelf. Softening the dairy fully before mixing prevents lumps that can tear the delicate outer wrappers during rolling. Preheating the oven to 375 degrees ensures the wrappers brown evenly without burning the dairy filling inside.
Achieving Crispness Without Excess Oil
Coating the rolled wrappers lightly in vegetable oil rather than deep-frying mimics the signature crunch of traditional takeout while cutting down on fat and clean-up. Baking them on parchment paper or non-stick foil prevents sticking and promotes steady heat circulation beneath the dough. Rotating the rolls halfway through the 12 to 15 minute baking window stops one side from overcooking while the other stays pale. Paying close attention to the sealed edges during the oil-coating step prevents the wrappers from unravelling as the moisture inside turns to steam.
- Overfilling the wrapper causes the dairy to expand and burst the seams before the dough finishes browning.
- Failing to seal the edges completely with water lets the filling leak onto the baking sheet during the bake time.
- Skipping the oil coating entirely leaves the wheat wrappers dry, tough, and chalky rather than crisp and blistered.
