I don’t know if you have ever had the pleasure of eating the cream cheese rangoons from Panda Express, but just to give you an idea, they’re basically heaven in your mouth. This recipe is very similar, only they’re baked instead of fried, and rolled into fun little sticks. Anyone who loves cream cheese will certainly enjoy them, try the baked beef and cheese sliders recipe I link to for more simple snacks. You will smile making these, and you might make them again the same week.
How to prepare Easy Baked Cream Cheese Rangoon Rolls
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup finely chopped green onion
- 1/2 cup finely chopped cooked crab or imitation crab, optional
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce (optional)
- 24 wonton wrappers
- 1 tablespoon oil or cooking spray
- 1 egg beaten, for egg wash (optional)
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- In a bowl, mix cream cheese, green onion, crab if used, garlic powder, and soy sauce until smooth.
- Place one wonton wrapper on a clean surface. Put about 1 teaspoon of filling in the center.
- Fold the wrapper into a roll or triangle, sealing edges with a little water or egg wash. Repeat with all wrappers.
- Place rolls on the baking sheet. Brush lightly with oil or egg wash, or spray with cooking spray.
- Bake 8 to 12 minutes, until the wrappers are golden and crisp. Let cool a few minutes before serving.
Why You’ll Love Easy Baked Cream Cheese Rangoon Rolls
- They are simple to make with few ingredients, so they fit busy nights.
- Baking keeps them lighter than frying, and they still get crisp and golden.
- The inside is creamy and rich, the outside is crisp, a great contrast.
- You can make them ahead and bake when guests arrive, easy party food.
- They work with or without crab, so you can make them vegetarian or not.
Tips for success
- Soften the cream cheese well, it mixes smooth and fills easily.
- Do not overfill the wrappers, one teaspoon is usually enough.
- Seal edges with a little water or egg so they do not open while baking.
- Space rolls on the sheet so hot air can crisp them evenly.
- Watch the oven near the end, they go from golden to dark fast.
Serving Suggestions
- Serve with sweet chili sauce, soy sauce, or a simple plum sauce.
- Put them on a party plate with veggies for a fuller snack spread.
- Make smaller or larger rolls to match your crowd.
- These fit well with other finger foods and dips for a buffet or game night.
FAQs
Q: Can I freeze these before baking?
A: Yes, freeze the raw rolls on a tray, then put in a bag. Bake from frozen, add a few minutes to the time.
Q: Can I make them without crab?
A: Yes, leave out crab and add more green onion, or a bit of finely chopped bell pepper for crunch.
Q: Are they healthy if baked?
A: Baking cuts the oil from frying, so they are lighter. Still, they are a snack, so enjoy in small portions.
Q: Can I use cream cheese packets or flavored cream cheese?
A: You can use flavored cream cheese for different taste, but reduce added salt or soy sauce if it’s already salty.
Conclusion
These Easy Baked Cream Cheese Rangoon Rolls make a warm, tasty snack that is quick to make and loved by many. For another take on baked party food ideas, see Baked Cream Cheese Rangoon Rolls – Instrupix, it offers a clear view of how these rolls can turn out and other tips to try.
Easy Baked Cream Cheese Rangoon Rolls
Ingredients
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix the cream cheese, green onion, crab (if used), garlic powder, and soy sauce until smooth.
- Place one wonton wrapper on a clean surface and put about 1 teaspoon of the filling in the center.
- Fold the wrapper into a roll or triangle and seal the edges with a little water or egg wash. Repeat with all wrappers.
- Place the rolls on the baking sheet. Brush lightly with oil or egg wash, or spray with cooking spray.
- Bake for 8 to 12 minutes, until the wrappers are golden and crisp. Let cool for a few minutes before serving.
