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Baked Cream Cheese Rangoon Rolls Recipe

Picture crispy, golden rolls filled with creamy, tangy goodness. The Baked Cream Cheese Rangoon Rolls Recipe is great for those who want tasty appetizers without the fuss.
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Ingredients Equipment Method

Ingredients
  

  • For the Filling
  • 200 g cream cheese softened
  • 50 g sour cream
  • 1 green onion finely chopped
  • 1 clove garlic minced
  • ½ tsp soy sauce
  • ½ tsp sugar
  • ¼ tsp salt
  • For the Rolls
  • 12 spring roll wrappers or egg roll wrappers about 20cm each
  • 30 ml water for sealing
  • 1 tbsp sesame oil or olive oil for brushing
  • For Serving Optional
  • 100 g sweet chili sauce
  • 100 g soy sauce
  • 50 g honey for dipping

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Kitchen scale
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Small spoon
  • Knife or pizza cutter

Method
 

  1. Prepare the Filling: In a mixing bowl, combine cream cheese, sour cream, green onion, garlic, soy sauce, sugar, and salt. Mix until smooth and well combined.
  2. Assemble the Rolls: Lay a spring roll wrapper flat on a clean surface. Place a spoonful of the cream cheese mixture near one edge of the wrapper. Fold in the sides, then roll tightly, sealing the edge with a little water. Repeat for the remaining wrappers.
  3. Bake the Rolls: Preheat the oven to 190°C (375°F). Place the rolls on a baking sheet lined with parchment paper. Brush lightly with sesame oil or olive oil. Bake for 12-15 minutes, flipping halfway through, until golden and crispy.
  4. Serve and Enjoy: Let the rolls cool slightly before serving. Serve with sweet chili sauce, soy sauce, or honey for dipping.
  5. Additional Flavor Add-ins