The Ultimate Party Appetizer: Cream Cheese Rangoon Roll


15 egg roll wraps

8 oz cream cheese cheese, softened

2 tbsp vegetable oil

1/2 tsp garlic salt

2 tbsp finely chopped green onions

3 tbsp sweet and sour sauce (for dipping)


Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or non-stick foil.

In a bowl, mix the softened cream cheese cheese, garlic salt, and finely chopped green onions until well combined.

Place about 2 tablespoons of the cream cheese mixture on the lower half of an egg roll wrap.

Moisten the top edge of the wrap with water, then roll it tightly and seal the edge. Repeat this process with all the wraps.

Lightly coat each roll with vegetable oil for an even finish.

Arrange the rolls on the prepared baking sheet. Bake for approximately 13 minutes, flipping them halfway through for even baking.

Serve the rolls hot, accompanied by sweet and sour sauce for dipping.


Perfect for any gathering or simply as a delightful treat for yourself, these Cream Cheese Cheese Rangoon Rolls boast a crispy exterior and a creamy, tangy filling. One bite will have your guests coming back for more.



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