Baked Cream Cheese Rangoon Rolls – Experience the combination of velvety richness and a crunchy outer layer, with our Baked Cream Cheese Rangoon Rolls. These delightful morsels offer a twist on the timeless cream cheese wontons making them the perfect appetizer for any occasion. Encased in a crispy egg roll shell the sumptuous cream cheese filling is baked to achieve a hue providing a healthier alternative to the traditional deep-fried version. Delve into this simple-to-make recipe that is guaranteed to impress your loved ones and friends.
I still recall my first attempt at creating these Baked Cream Cheese Rangoon Rolls. It happened during a weekend when both my spouse and child were craving a tasty snack. I decided to experiment with a rendition of the adored cream cheese rangoons we usually indulge in from our preferred Asian eatery. The outcome? An immediate triumph! My family adored these rolls more than their fried counterparts subsequently earning them a permanent spot as one of our household’s cherished treats.
What makes this Baked Cream Cheese Rangoon Rolls truly special?
Embark, on a journey where tradition seamlessly merges with healthier choices through our Baked Cream Cheese Rangoon Rolls. Unlike their fried counterparts these rolls are masterfully baked until they attain a golden crispness without sacrificing flavor—a divine guilty pleasure that promises satisfaction without remorse. With a few ingredients these treats are incredibly easy to make. Whether you’re making a snack, for yourself or impressing guests at a get-together they’re a breeze to whip up. The best part is that you can get creative with the filling and customize it according to your preferences. Indulge in the combination of savory flavors inside a crispy shell knowing that you’ve chosen something delicious and good, for you.
What You Need To Make This Baked Cream Cheese Rangoon Rolls Recipe?
Cream Cheese: Picture this cream cheese, as a canvas for your adventures ready to be transformed into a work of art. Softening it is like giving it an embrace making it flexible and seamlessly blending with flavors. It’s the ingredient to create a creamy filling that will leave you wanting more.
Egg Roll Wraps: These egg roll wraps are like blankets for our creamy masterpiece. They act as a cocoon ensuring that the delicious cream cheese mixture stays snug and delightful inside. No need to worry about the filling spreading out; these wraps keep everything tidy and neat.
Vegetable or Canola Oil: A quick dip in this oil is your ticket to achieving that brown crunch. It’s like treating your rolls to a spa session resulting in a mouthwatering crispy exterior that is simply impossible to resist. This oil is the ingredient that turns your rolls into crispy and savory delights.
Garlic Salt: Garlic salt plays the role of flavor enhancer in this recipe. It adds the amount of savory kick to the cream cheese taking its deliciousness from great, to absolutely irresistible. Think of it as an element that brings depth and complexity to every bite.
Green Onions: The chopped green onions really bring this dish to life. They add a zesty crunch, like a spontaneous dance, to your palate. Their vibrant flavor perfectly balances the richness of the cream cheese ensuring that every bite is a combination of creamy and tangy.
Sweet and Sour Sauce: And let’s not forget about the sour sauce. It’s like the sidekick that completes the whole experience. This dipping sauce adds a tangy kick that beautifully complements the rolls. It’s that touch that takes your taste buds on a flavor journey creating a symphony of tastes, with each dip.
Steps To Make Baked Cream Cheese Rangoon Rolls:
Step 1: To begin start by letting the cream cheese soften, at room temperature for 30 minutes. If you’re in a hurry you can use the defrost mode on the microwave to speed up the process.
Step 2: Preheat your oven to 375 degrees. Prepare your baking sheet by lining it with parchment paper or nonstick foil for easy cleanup later on.
Step 3: In a bowl take the softened cream cheese and thoroughly mix it with garlic salt and finely chopped green onions until they combine into a creamy and savory blend.
Step 4: Keep a bowl of water nearby for dipping your fingers and pour around 2 tablespoons of oil onto a plate or shallow dish.
Step 5: Place each egg roll wrap one by one on a flat surface. Spoon 2 tablespoons of the cream cheese mixture onto the bottom part of each wrap. Remember that during baking the cream cheese will expand slightly so there’s no need to spread it all the way to the edges.
Step 6: Moisten your fingers in the water. Gently dampen the edge of each wrap. Carefully roll up each wrap around the cream cheese filling ensuring a fit. Seal it by pressing down on the edge similar, to closing an envelope. Add water if needed.
Step 7: Once you have tightly rolled the egg roll wraps with the creamy filling individually coat them in the plate of oil making sure to pay attention to the edges as they tend to cook fastest. If you prefer you can also use a basting brush instead.
Step 8:: Arrange these rolls, on a baking sheet lined with parchment paper. Bake them for 12 to 15 minutes. Remember to flip them halfway through baking to ensure they become crispy evenly.
Tip:
To elevate the experience of your Baked Cream Cheese Rangoon Rolls consider using a wire rack along, with your baking sheet. This simple addition can greatly improve the texture and overall quality of your rolls.
When you place the rolls on a wire rack that is set over the baking sheet you’ll enjoy the advantages:
- Consistent Crispness: By elevating the rolls hot air can circulate both above and below them. This ensures that all sides of the rolls receive heat resulting in a crispy texture all around. You won’t have to worry about one side being crunchier than the other.
- Preventing Sogginess: The slight elevation of the rolls helps any moisture accumulated during baking to drip down onto the baking sheet instead of getting trapped underneath. This prevents the bottoms from becoming soggy or sticking to the pan ensuring that your rolls remain delightfully crisp.
- Improved Presentation: Utilizing a wire rack allows your rolls to maintain their shape and appearance better. Since they won’t come into contact, with the baking sheet directly there’s less risk of them sticking or flattening out while baking. This means your final product will look as appealing as it tastes.
To use this trick just place a wire rack that can be used in the oven on your baking sheet that is lined with parchment paper. Then carefully arrange your rolls filled with cheese on top of the rack. This additional step guarantees that your Baked Cream Cheese Rangoon Rolls will come out perfectly crispy like those you would find in a high-end restaurant. Enjoy every golden bite!
Frequently Asked Questions:
Can I prepare these rolls in advance and bake them later?
Absolutely! You can definitely prepare these rolls in advance. Bake them later. Just assemble the rolls. Refrigerate them until you’re ready to bake. Before placing them in the oven make sure to bring them to room temperature for even cooking.
Can I freeze these Baked Cream Cheese Rangoon Rolls?
Yes, you have the option to freeze these Baked Cream Cheese Rangoon Rolls before baking. Simply arrange the rolls on a baking sheet. Freeze them until they become solid. After that transfer them to a freezer container. When you’re ready to enjoy them feel free to bake the rolls, from the freezer. Just remember to add a few minutes to the baking time.
What can I substitute for sweet and sour sauce for dipping?
In case you don’t have sour sauce for dipping there are alternatives you can try. For a flavor experience consider dipping these rolls in soy sauce, duck sauce or even a spicy chili sauce, as substitutes.
Baked Cream Cheese Rangoon Rolls
Ingredients
- 8 oz cream cheese softened
- 15 egg roll wraps
- 1-2 tablespoons vegetable or canola oil
- 1/2 teaspoon garlic salt
- 2 tablespoons finely chopped green onions
- 2-3 tablespoons sweet and sour sauce for dipping
Instructions
- Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.
- In a mixing bowl combine the cream cheese, with salt and green onions until they are thoroughly mixed.
- Take an egg roll wrap and place 2 tablespoons of the cream cheese mixture on one end of the wrap.
- Dampen your fingers with water. Moisten the edge of the wrap. Roll it tightly sealing it like an envelope.
- Repeat this process for all the wraps arranging them on the baking sheet.
- Coat each roll by brushing or rolling them in vegetable or canola oil.
- Bake for 12 to 15 minutes flipping them through until they turn brown and crispy.
- Serve these delicious baked cream cheese Rangoon rolls accompanied by sour sauce for dipping.
- Indulge, in these treats! Enjoy your Baked Cream Cheese Rangoon Rolls!
Notes
