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Baked Cream Cheese Rangoon Rolls

A delicious and easy appetizer featuring a creamy filling wrapped in crispy baked spring rolls, perfect for parties and gatherings.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 24 rolls
Course: Appetizer, Snack
Cuisine: American, Asian
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cream Cheese Filling
  • 225 g full-fat cream cheese, softened to room temperature Use full-fat cream cheese for the best texture.
  • 3 pieces green onions (scallions), finely sliced Use both white and green parts.
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon white pepper
  • 1 teaspoon sesame oil
  • 85 g imitation crab meat or real crab, finely shredded Optional but recommended for traditional flavor.
For the Rolls
  • 20 to 24 pieces spring roll wrappers Not egg roll wrappers.
  • 2 tablespoons water mixed with 1 teaspoon cornstarch This is your sealing paste.
  • 2 tablespoons neutral oil or melted butter For brushing the outside of the rolls.
For Dipping (Optional)
  • Sweet chili sauce Classic pairing.
  • Soy sauce with sesame oil and chili flakes Alternative option.
  • Duck sauce or plum sauce Also recommended.

Method
 

Preparation
  1. Soften the cream cheese by letting it sit at room temperature for 45 minutes.
  2. Mix all filling ingredients, including the softened cream cheese, in a bowl until smooth.
  3. Chill the filling in the refrigerator for 15 minutes.
  4. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
  5. Prepare the sealing paste by mixing water and cornstarch.
Assembly
  1. Place one spring roll wrapper on the work surface, scoop filling onto the center, and roll tightly.
  2. Seal the wrapper using the cornstarch paste, ensuring there are no gaps.
  3. Continue filling and rolling all wrappers, placing them seam-side down on the baking sheet.
Baking
  1. Brush each roll generously with oil or melted butter.
  2. Bake for 18 to 22 minutes, flipping halfway through to ensure even browning.
  3. Monitor the rolls for golden color and remove from the oven when brown and firm.
Serving
  1. Let the rolls rest for 3 to 4 minutes before serving.
  2. Serve warm with your choice of dipping sauce.

Notes

Use full-fat cream cheese for the best result. Chilling the filling helps with rolling. Unused wrappers should be covered to prevent them from drying out.