Cream Cheese Rangoon Rolls Recipe

Indulge Your Taste Buds with Cream Cheese Rangoon Rolls

Looking for a delectable appetizer or snack that’s bursting with flavor? Say hello to Cream Cheese Rangoon Rolls! These irresistible rolls feature a creamy and savory filling wrapped in a crispy egg roll shell, creating the perfect combination of textures and tastes. Whether you’re hosting a party, craving a delicious snack, or simply want to impress your friends and family, these Cream Cheese Rangoon Rolls are sure to be a hit. Join us as we delve into the art of making these mouthwatering rolls, complete with step-by-step instructions, cooking tips, and creative variations to suit your preferences. Let’s roll!


  • 15 egg roll wraps
  • 8 oz cream cheese, softened
  • 2 tbsp vegetable oil
  • 1/2 tsp garlic salt
  • 2 tbsp green onions, finely chopped
  • For the dip: 3 tbsp sweet and sour sauce


Preparing the Cream Cheese Filling:

  1. Softening the Cream Cheese: Allow the cream cheese to soften at room temperature for about 30 minutes or until it reaches a spreadable consistency.
  2. Mixing Ingredients: In a mixing bowl, combine the softened cream cheese, garlic salt, and finely chopped green onions. Stir until the ingredients are well incorporated and the mixture is smooth and creamy.

Assembling the Rangoon Rolls:

  1. Laying Out Egg Roll Wraps: Place an egg roll wrap on a clean and flat surface, with one corner facing you (resembling a diamond shape).
  2. Adding Filling: Spoon approximately 1 tablespoon of the cream cheese filling onto the center of the egg roll wrap.
  3. Rolling the Egg Roll: Fold the bottom corner of the egg roll wrap over the filling, then fold in the sides, and continue rolling tightly until you reach the top corner. Moisten the top corner with a little water to seal the roll.
  4. Repeating the Process: Repeat the filling and rolling process with the remaining egg roll wraps and cream cheese mixture until all the wraps are filled.

Cooking the Rangoon Rolls:

  1. Preheating the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Brushing with Oil: Place the assembled Rangoon rolls on the prepared baking sheet and lightly brush each roll with vegetable oil to promote browning and crispiness.
  3. Baking: Bake the Rangoon rolls in the preheated oven for 15-20 minutes, or until they are golden brown and crispy.

Serving and Enjoying:

  1. Cooling Time: Allow the baked Rangoon rolls to cool slightly on the baking sheet for a few minutes before serving.
  2. Dipping Sauce: While the rolls are cooling, prepare the dipping sauce by heating the sweet and sour sauce in a small saucepan or microwave until warmed through.
  3. Plating: Transfer the warm Rangoon rolls to a serving platter and serve them with the warm sweet and sour sauce for dipping.

Cook Notes and Variations

  • Crab Rangoon Variation: Add a twist to your Cream Cheese Rangoon Rolls by incorporating imitation crab meat or canned crab into the cream cheese filling for a classic Crab Rangoon flavor.
  • Spicy Variation: For a kick of heat, mix in a teaspoon of sriracha sauce or a pinch of red pepper flakes into the cream cheese filling before assembling the rolls.
  • Vegetarian Variation: Make vegetarian Rangoon rolls by omitting the meat and adding finely chopped vegetables such as bell peppers, carrots, or water chestnuts to the cream cheese filling for added texture and flavor.

Keto and Low-Carb Versions

Keto Version:

  • Low-Carb Wraps: Use low-carb or keto-friendly wraps made from almond flour, coconut flour, or cheese as a substitute for traditional egg roll wraps to reduce the carb content of the dish.
  • Cream Cheese Filling: Replace the sweet and sour sauce with a keto-friendly dipping sauce made from mayonnaise, sour cream, and spices to keep the carb count low while still enjoying the creamy flavor of the filling.

Low-Carb Version:

  • Portobello Mushroom Caps: For a low-carb alternative to egg roll wraps, use large portobello mushroom caps as the base for the Cream Cheese Rangoon Rolls. Simply fill the mushroom caps with the cream cheese mixture and bake until tender.
  • Almond Flour Coating: Instead of using traditional breading, coat the assembled Rangoon rolls in almond flour seasoned with garlic powder and onion powder for a crunchy and low-carb coating before baking.

In conclusion, Cream Cheese Rangoon Rolls are a delightful appetizer or snack that’s sure to please your palate. With their crispy exterior and creamy filling, these rolls are a crowd favorite for any occasion. Whether you’re enjoying them as an appetizer at a party or as a tasty snack at home, the combination of flavors and textures in these rolls is simply irresistible. So why wait? Gather your ingredients, roll up your sleeves, and treat yourself to the deliciousness of Cream Cheese Rangoon Rolls today!

Additional Tips and Serving Suggestions

  • Make-Ahead Option: Prepare the cream cheese filling in advance and store it in an airtight container in the refrigerator for up to 2 days. When ready to assemble the rolls, simply spoon the filling onto the egg roll wraps and proceed with the recipe.
  • Freezing Instructions: If you have leftover Rangoon rolls, allow them to cool completely before placing them in an airtight container or freezer bag. Store them in the freezer for up to 1 month. When ready to enjoy, reheat the frozen rolls in the oven until warmed through.
  • Creative Presentation: Garnish the plated Rangoon rolls with additional chopped green onions or sesame seeds for an added pop of color and flavor. Serve them alongside a fresh salad or vegetable platter for a well-rounded appetizer spread.

Leave a Reply

Your email address will not be published. Required fields are marked *

Lemon Poke Cake

3-Ingredient Slow Cooker Pork Chop Recipe