Indulge in the scrumptious world of Cream Cheese Rangoon Rolls, a perfect starter for any Asian-inspired feast or party. These rolls, a twist on the classic Crab Rangoon, spotlight a rich cream cheese filling, offering a vegetarian-friendly delight that’s bound to captivate your guests.
Enjoy these crispy treasures as a starter or a snack. Their golden crunch pairs beautifully with various dips – think sweet chili sauce, classic soy sauce, or even a zesty homemade raspberry vinaigrette. To round out your meal, consider serving them alongside a crisp Asian slaw, fragrant jasmine or basmati rice, or a cool cucumber salad, creating a harmonious blend of flavors and textures.
Cream Cheese Rangoon Rolls Recipe:
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
Preheat your oven to 375°F (190°C). Prepare a baking sheet with parchment paper or non-stick foil.
Combine cream cheese, garlic salt, and green onions in a bowl.
Place 2 tbsp of the cream cheese mixture on the lower half of an egg roll wrap.
Dampen the top edge with water, roll tightly, and seal it. Repeat for all wraps.
Gently roll each in vegetable oil for an even coat.
Arrange them on your baking sheet. Bake for about 13 minutes, flipping halfway through.
Serve hot with sweet and sour sauce for dipping. Bon appétit!
Whether you’re entertaining or simply treating yourself, these Cream Cheese Rangoon Rolls are an irresistibly tasty choice, merging a crispy shell with a luscious, tangy filling. A bite of these and your guests will be longing for more!