Cream Cheese Rangoon Rolls Recipe

Cream Cheese Rangoon Rolls are a delightful twist on the classic crab rangoon, swapping out the seafood for a rich, velvety cream cheese filling wrapped in a crispy shell. These rolls are perfect for parties, snacks, or as an appetizer to impress guests with minimal effort. With their golden, crispy exterior and a smooth, tangy filling, they deliver the ideal combination of textures and flavors. Follow this step-by-step guide to create these irresistible treats.

Ingredients

For the Filling

• 8 oz (225g) cream cheese, softened
• 2 green onions, finely chopped
• 1 tsp garlic powder
• 1 tsp soy sauce
• ½ tsp sugar (optional, for a touch of sweetness)
• Salt and pepper to taste

For the Rolls

• 12 spring roll wrappers
• Water or beaten egg for sealing
• Vegetable oil for frying

Optional Garnishes

• Sweet chili sauce for dipping
• Sesame seeds for sprinkling

Step-by-Step Instructions

Step 1: Prepare the Cream Cheese Filling

1. Soften the cream cheese by leaving it at room temperature for about 30 minutes or microwaving for 10-15 seconds.
2. Mix the filling: In a medium bowl, combine the cream cheese, green onions, garlic powder, soy sauce, and sugar. Add a pinch of salt and pepper. Stir until all ingredients are well combined and smooth.

Step 2: Prepare the Wrappers

1. Lay out the spring roll wrappers on a clean, flat surface.
2. Spoon the filling: Place about 1-2 tablespoons of the cream cheese mixture diagonally across the center of each wrapper.
3. Shape the roll: Fold the bottom corner of the wrapper over the filling, then fold in the sides to enclose the filling securely. Roll up tightly, brushing the edges with water or beaten egg to seal the roll.

Step 3: Fry the Rolls

1. Heat the oil: Pour vegetable oil into a deep pan or fryer to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C).
2. Fry the rolls: Carefully place a few rolls into the hot oil, avoiding overcrowding the pan. Fry for about 2-3 minutes per side or until golden brown and crisp.
3. Drain the rolls: Use a slotted spoon to remove the rolls from the oil and place them on a paper towel-lined plate to drain excess oil.

Step 4: Serve

1. Plate the rolls: Arrange the fried rolls on a serving platter.
2. Add garnishes: Sprinkle sesame seeds for a touch of crunch and serve with sweet chili sauce on the side for dipping.

Serving and Storage Tips

• Serving: Cream Cheese Rangoon Rolls are best served warm for the perfect mix of crispy exterior and smooth, melty filling.
• Storage: Store leftover rolls in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer at 350°F (175°C) for 5-7 minutes to retain crispiness.
• Freezing: You can freeze uncooked rolls by laying them in a single layer on a baking sheet, freezing for an hour, and then transferring them to a freezer bag. Fry straight from frozen, adding an extra 1-2 minutes to the cook time.

Helpful Notes

• Avoid soggy rolls: Be sure not to overfill the rolls, as too much filling can cause them to burst during frying.
• Consistent oil temperature: Maintain the oil temperature between 350°F-375°F (175°C-190°C) to ensure the rolls fry evenly.
• Alternative cooking method: For a healthier option, bake the rolls in an oven preheated to 400°F (200°C) for 15-20 minutes or until golden, flipping halfway through.

Tips from Well-Known Chefs

• Chef Ming Tsai’s Tip: Always chill the filling for about 15 minutes before rolling to make it easier to handle and prevent leaks during frying.
• Chef Jet Tila’s Insight: Brushing the edges of the wrapper with an egg wash gives an extra-crisp, golden finish when fried.
• Chef Anne Burrell’s Note: When folding, keep a tight but gentle roll so the filling stays put without tearing the wrapper.

Frequently Asked Questions

1. Can I use wonton wrappers instead of spring roll wrappers?

Yes, but the texture will be different. Wonton wrappers are smaller and will yield bite-sized pieces. Adjust the filling quantity and frying time accordingly.

2. What dipping sauces go well with these rolls?

Sweet chili sauce is popular, but soy sauce, hoisin sauce, or a sriracha-mayo blend also pair deliciously with the rolls.

3. Can I add other ingredients to the filling?

Absolutely! Try adding crab meat, finely chopped shrimp, or diced jalapeños for extra flavor.

4. Can I make these rolls in an air fryer?

Yes, air fry at 375°F (190°C) for 8-10 minutes, turning halfway through.

5. How do I prevent the rolls from opening during frying?

Ensure that the edges are properly sealed using water or beaten egg and avoid overfilling.

6. Can I use low-fat cream cheese?

Yes, but keep in mind that it may alter the texture slightly and make the filling less creamy.

7. What if I don’t have soy sauce?

Substitute with a pinch of salt and a splash of Worcestershire sauce or tamari for a similar umami kick.

8. Can these rolls be made gluten-free?

Yes, use gluten-free spring roll wrappers and ensure all other ingredients, such as soy sauce, are gluten-free.

9. Why are my rolls greasy?

This may happen if the oil temperature is too low. Use a thermometer to maintain the right temperature for frying.

10. How can I make them spicier?

Add a bit of sriracha or finely diced chili peppers to the filling for a spicy twist.

Enjoy these Cream Cheese Rangoon Rolls as a crunchy, creamy treat that is perfect for any gathering or casual snacking occasion. They are sure to become a crowd-pleaser!