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Servings: 15 Rolls

Are you looking for the best finger food to serve as a fun snack or party appetizer? Then, you have to give these easy-baked cream cheese rangoon rolls. These are like the ones we order from Panda Express but better and with a very delicious slightly fun twist!


15 egg roll wraps

8 oz. cream cheese (softened)

2 tablespoons finely chopped green onions

1-2 tablespoons vegetable or canola oil

2-3 tablespoons sweet and sour sauce (for dipping)

1/2 teaspoon garlic salt

How to make Easy Baked Cream Cheese Rangoon Rolls

Step 1: Let the cream cheese sit on the counter for about 30 minutes to soften. If in a hurry, you can pop the cream cheese in the microwave on defrost.


Step 2: Prepare the oven. Preheat it to 375 degrees. Using parchment paper or non-stick foil, line a baking sheet.

Step 3: Place the softened cream cheese in a medium-sized bowl along with garlic salt and green onions. Mix using a fork or spoon until well blended.

Step 4: On a plate or shallow dish, pour about 2 tablespoons of vegetable oil. Also, ready a small bowl with water for dipping your fingers in.

Step 5: On a flat surface, lay the egg roll wraps one at a time. Onto the bottom version of the egg roll wrap, line around 2 tbsp of the cream cheese mixture. In the water, dip your fingers and generously moisten the top edge of the wrap. Around the cream cheese, tightly roll the wrap. To seal the wrap, rub the moistened edge. If needed, add more water.

Step 6: In the plate of oil, roll the tightly rolled egg roll wraps until well coated. Alternately, you can use a basting brush to coat the wraps with oil. On the prepared baking sheet, lay the egg roll wraps. Place in the preheated oven and bake for about 12 to 15 minutes, flipping halfway through.


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