Baked Cream Cheese Rangoon Rolls

Baked Cream Cheese Rangoon Rolls

I’m not sure whether you’ve ever had the pleasure of tasting Panda Express’s cream cheese rangoons, but to put it simply, they’re like heaven in a bite. They are rolled into adorable little sticks and baked, rather than fried, in this recipe, which is quite similar. These are sure to please any lover of cream cheese!

Simple Pastry Rolls with Cream Cheese Filling
This meal is wonderful and very simple! It’s similar to Panda Express, but with a playful twist. This is the greatest finger food concept you’ve ever seen. Serve them as a fun snack or even as an appetiser at a party.

Ingredients For Baked Cream Cheese Rangoon Rolls

  1. 15  egg roll wrappers
  2. 8 ounces of softened cream cheese;
  3. 1-2 tablespoons canola or vegetable oil
  4. Half a teaspoon of garlic salt
  5. Two tablespoons of finely sliced green onions
  6. 2–3 tablespoons of sweet-and-sour sauce (to dip)

Instructions For Baked Cream Cheese Rangoon Rolls

  1. Let the cream cheese soften on the counter for around half an hour. If you’re pressed for time, you can also microwave it on defrost.
  2. Turn the oven on to 375 degrees and line a baking sheet with foil or parchment paper.
  3. Using a fork or spoon, thoroughly incorporate the softened cream cheese, garlic salt, and green onions in a medium-sized bowl.
  4. Pour roughly 2 tablespoons of vegetable oil onto a plate or shallow dish, then prepare a small basin of water for dipping your fingers into.
  5. Lay out your egg roll wraps one at a time on a flat surface. Next, spread about 2 tablespoons of the cream cheese mixture onto the bottom of each egg roll wrap (you don’t have to spread it to the edges because the cream cheese expands a little while it cooks).
  6. Next, thoroughly moisten the top edge of the wrap with your fingertips dipped in water, and then tightly roll the wrap around the cream cheese. To close it, rub the wet edge (just like an envelope). Add extra water as necessary.
  7. Once the cream cheese filling has been snugly coiled around each egg roll wrapper, roll each one individually in the oily plate until well coated, being especially careful around the edges where they cook the fastest. If you’d like, you can also use a basting brush.
  8. Put them on the baking sheet that has been lined, and bake for 12 to 15 minutes, turning them over halfway through.


For Air Fryer:

  • Set the air fryer to 400 degrees F and let it run for five minutes.
  • Beat the egg with the water in a small bowl. Apply the egg wash to the egg roll on all sides. Put in a single layer within the air fryer basket. Simmer for five to eight minutes.

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