Rangoon Rolls taste like something you should be making all the time; they’re the very definition of people-pleasing! Who can argue with a tangy, creamy, cream cheese and garlic salt filling wrapped in a crispy egg roll? No one, that’s who! Everyone is going to be crowding around the table to get more rolls or more dipping sauce (can’t forget that savory dipping sauce)! The good times keep on rolling with Rangoon Rolls!

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  • 8 ounces cream cheese, softened
  • 1/2 teaspoon garlic salt
  • 2 tablespoons green onions, finely chopped
  • water, to taste
  • 1-2 tablespoons vegetable or canola oil
  • 15 egg roll wraps
  • 2-3 tablespoons sweet and sour sauce, optional, for dipping


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Line a baking sheet with parchment paper or non-stick foil.

Step 3 –In a medium-sized bowl, use a fork or a spoon to mix the softened cream cheese with the garlic salt and the green onions until well-combined.

Step 4 –Fill a small bowl with water.

Step 5 –Pour the vegetable oil on a plate or a shallow dish.

Step 6 –Lay the egg rolls on a flat surface and line each roll’s bottom portion with 2 tablespoons of the cream cheese mixture. Don’t worry about spreading it to the edges.

Step 7 –Dip your finger in the water and generously moisten the top edge of the rolls.

Step 8 –Tightly wrap the roll around the cream cheese, rubbing the moistened edge to seal it shut.

Step 9 –Roll the sealed egg rolls in the oil until well-coated, paying special attention to the edges, which tend to cook faster.

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Step 10 –Place the oiled rolls on the lined baking sheet and bake, flipping halfway until golden brown and crisp, about 12-15 minutes. Be sure to take them out quickly once cooked because they can crack if overcooked.

Step 11 –Serve hot with the sweet and sour sauce.