Indulge in the irresistible world of Cream Cheese Rangoon Rolls, the ultimate party appetizer that combines a crispy golden exterior with a creamy, tangy filling. This vegetarian-friendly twist on the classic Crab Rangoon is perfect for any Asian-inspired feast or casual gathering. Easy to make and even easier to love, these rolls are sure to be the star of your next event!
Ingredients:
- 15 egg roll wraps
- 8 oz cream cheese, softened
- 2 tbsp vegetable oil
- 1/2 tsp garlic salt
- 2 tbsp green onions, finely chopped
- For the dip: 3 tbsp sweet and sour sauce
Preparation:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or non-stick foil.
In a bowl, combine softened cream cheese, garlic salt, and finely chopped green onions until smooth.
Place 2 tbsp of the cream cheese mixture on the lower half of an egg roll wrap. Dampen the top edge with water, then roll tightly and seal.
Repeat the process for all wraps, ensuring each is tightly sealed.
Gently roll each wrap in vegetable oil for an even coat.
Arrange the rolls on the prepared baking sheet and bake for 13 minutes, flipping halfway through for even crispiness.
Serve these golden, crispy treasures hot with sweet and sour sauce for dipping. Pair them with sweet chili sauce, soy sauce, or a homemade raspberry vinaigrette for extra flavor.
For a complete meal, serve alongside Asian slaw, jasmine rice, or a cool cucumber salad. These rolls are perfect for entertaining, snacking, or as a vegetarian appetizer that everyone will love!
