BAKED Cream Cheese Rangoon Rolls

Cream Cheese Rangoons are the best appetizer at Panda Express and today I’m turning these into an easy BAKED homemade appetizer. The perfect party food or game day food.

Here’s how to make these cream cheese rangoon rolls:

(Makes 12 rolls)

1 pack cream cheese softened

3 green onions, sliced

1/2 teaspoon garlic powder

1 tablespoon sriracha

12 egg roll wrappers

2-3 tablespoons vegetable oil

Water

Sweet and sour sauce for serving

1️⃣ Preheat oven to 375. Mix together cream cheese, Sriracha, garlic powder and green onions. Mix until smooth. Heat in the microwave in 15 second intervals if needed to make it easily spreadable.

2️⃣ Spread a few tablespoons of the cream cheese mixture onto the bottom portion of the egg roll wrapper. Roll it closed, using a knife or pizza cutter to remove 3 inches of excess egg roll wrapper. This prevents them from being too chewy and keeps them crispy with the perfect cream cheese ratio.

3️⃣ Dip your finger in the water and seal the wrapper closed by rubbing water along the edges of the roll.

4️⃣ Pour the oil into a shallow plate and toss each cream cheese roll into the oil, coating well on all sides.

5️⃣ Place them onto a lined baking sheet and bake 12-14 minutes, flipping half way through. Serve with sweet and sour sauce or sweet chili sauce.

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