Cream Cheese Rangoon Rolls

Hands down, best party appetizer ever!

Cream Cheese Rangoon Rolls


  • 15 egg roll wraps
  • 8 ounces softened cream cheese
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon garlic salt
  • 2 tablespoons finely chopped green onions
  • Dipping sauce: 3 tablespoons sweet and sour sauce


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

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

3. Lay out an egg roll wrap, add 2 tablespoons of cream cheese mixture on the bottom half of the wrap.

4. Moisten the top edge with water, roll tightly, and seal like an envelope. Repeat for all wraps.

5. Roll each wrapped egg roll in vegetable oil to coat evenly.

6. Place on the baking sheet and bake for 13 minutes or so, flipping them over halfway through.

Serve with sweet and sour sauce for dipping. Enjoy!

Whether you’re hosting a gathering or simply craving a savory treat, these Cream Cheese Rangoon Rolls are a delightful and flavorful addition to any occasion. Their crispy exterior combined with the creamy, tangy filling is a delightful taste that will leave everyone wanting more. Enjoy!

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