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Baked Cream Cheese Rangoon Rolls Recipe
Ash Tyrrell

Baked Cream Cheese Rangoon Rolls Recipe

I still remember the first time I made these baked cream cheese rangoon rolls in my kitchen. The smell alone made me feel like I had ordered takeout from a fancy restaurant. I wanted something crispy, creamy, and satisfying without deep frying. So I tried baking them instead, and honestly, I was surprised how good they turned out.
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 12 –15 wonton wrappers
  • 8 oz cream cheese softened
  • 2 green onions finely chopped
  • 1 garlic clove minced
  • 1 tsp soy sauce
  • 1/4 tsp black pepper
  • 1 egg for egg wash
  • Cooking spray or 2 tbsp melted butter

Method
 

  1. I always start by softening the cream cheese so it mixes smoothly. Then I add garlic, soy sauce, green onions, and seasonings. I mix everything until
  2. I lay out wonton wrappers on a clean surface one by one. Then I add a small spoon of filling in the center carefully. I brush edges with egg wash and roll them tightly like a mini burrito.
  3. I place each roll on a lined baking tray with space between them. This helps them crisp evenly without sticking together while baking. Then I brush the tops lightly with butter or egg wash.
  4. I preheat my oven to 375°F (190°C) before baking. The rolls bake until golden brown and crispy on the outside. Usually, 15–18 minutes is enough for perfect texture.
  5. Once baked, I let them cool slightly before serving. This helps the filling settle and prevents burning your mouth. Now they are ready to enjoy with your favorite dipping sauce.

Notes

  • I always make sure the cream cheese is fully softened for smoother mixing.
  • I don’t overfill the wrappers, or they might burst while baking.
  • I lightly spray oil on top to get that crispy golden finish.
  • I seal edges tightly to prevent filling leakage.
  • I let them cool slightly so the texture becomes crispier.