Snacks hold such an important part of our lives. As does cheese. So, snacks made of cheese are the best of them. One of those snacks is easy baked cream cheese Rangoon rolls. It is simple, easy to make, and does not require any special skills whatsoever. All you need to do are spreading, rolling, and baking. It is very delicious and very easy, making it the perfect combination of ease in making snacks.
You can add anything that goes well with cream cheese for the filling. You can also dip it to any sauce you like. The possibilities of this snack are endless. It can also be served to your guests. You can be a great host without doing a lot of things. That is some pretty great feat. You can make tens or even hundreds of it and freeze them for later. Just bake it again for a few minutes, then, voila! You can have snacks to help your cravings or to host your guests.
Easy baked cream cheese Rangoon rolls are the pinnacle of ease in a snack. Just prepare the main ingredients, add something you like, and it would not even take 30 minutes to make. If that is not one of the best qualities for a great snack, we don’t know what is.Print
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.
- 1–2 tbsp vegetable or canola oil
- 2–3 tbsp sweet and sour sauce (for dipping)
- 1/2 tsp garlic salt
- 2 tbsp finely chopped green onions
- 8 ounces cream cheese (softened)
- 15 egg roll wraps
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.
- Category: Dessert
- Cuisine: American
Keywords: Easy baked cream cheese Rangoon rolls