If you love those little cream cheese rangoons that you can order at your favorite Chinese restaurant, you’ll love these Baked Cream Cheese Puff Dippers.

Okay, okay. I know these aren’t really cream cheese puffs, but I couldn’t think of what else to call them. Since they’re perfect for dipping because of the shape, I figured Baked Cream Cheese Puff Dippers would do.

What’s really great about these little roll-ups of goodness is that they’re baked in the oven instead of fried in oil.

While they’re not totally healthy, I think they make a great alternative to the fried variety.

Baked Cream Cheese Puff Dippers

If you’ve frequented your local Chinese restaurant, you’ve probably seen Crab Puffs, Crab Rangoons, or something similar on the appetizer menu. And if you’ve ever tried them, you know just how darn delicious they are.

I wanted to make something similar, only simpler and better for you.

These Baked Cream Cheese Puff Dippers are so easy to make and they taste like heaven in your mouth.

Because the egg roll wrappers are so thin, simply baking them produces the perfect crunch without the use of oil and a fryer. They’re perfect for those of us who enjoy the flavors but don’t want all the added calories and fat.

With just a handful of ingredients and a little bit of time, you can make this better for you appetizer. But don’t be afraid to get creative and make these your own. Feel free to mix in anything that would taste good with cream cheese.

Baked Cream Cheese Puff Ingredients

• 8 ounces cream cheese (softened)
• 2 green onions (green part only), thinly sliced
• 12 – 16 egg roll wrappers (depends on how much filling you use)
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• sweet and sour sauce, for dipping

Tip: If you’ve never bought egg roll wrappers or wonton wrappers, you’ll find these by the tofu. In some stores the tofu is in the produce section, and in others it’s by the meat. 

How to Make Baked Cream Cheese Puff Dippers

Scroll down to the bottom of this post for a printable recipe card.

Put the cream cheese out on the counter for at least 30 minutes before using. If you absolutely have to, you can soften the cream cheese in the microwave. Preheat the oven to 375 degrees. Prepare a baking sheet by lining it with non-stick foil or some parchment paper. You’ll need to get a small bowl filled with water for your work area. This will be for sealing the egg roll wrappers at the end. You’ll also need a small bowl of vegetable oil and a BBQ brush so that you can brush on the oil before putting them into the oven.

Put the softened cream cheese, green onions, and salt into a medium-sized bowl. Use a fork to mix the ingredients until well combined.

Using a clean, flat surface, lay the egg roll wrappers, one at a time, so that you can assemble them. Then put 1 – 2 tablespoons of the cream cheese mixture on the bottom portion of the wrapper.

Note: The cream cheese will expand just slightly during the cooking process. It’s not necessary to spread the cream cheese all the way to the edges of the egg roll wrapper.

After that, tightly roll the egg roll wrapper up around the cream cheese mixture. When you get to the top edge, dip your finger in the water and moisten the top edge of the wrapper. Finish rolling all the way and then rub the moistened edge to seal the wrapper shut. If you need to, you can add more water to make sure the edges seal completely.

Lay each one, seal side down, on the prepared baking sheet in a single layer. After all of them are finished and sealed up, dip the BBQ brush into the oil and generously apply to each one. Pay extra attention to the edges making sure they are well coated with oil.

Put the baking sheet in the oven and bake for about 12 – 14 minutes, flipping each one half way through.

Take out of the oven and remove from baking sheet. Serve with sweet and sour sauce.

If you loved this Baked Cream Cheese Puff Dippers recipe, don’t forget to pin it to one of your favorite Pinterest boards.

And before you head out, check out these other delicious recipes:

BAKED AVOCADO FRIES

HOMEMADE PICO DE GALLO

Baked Cream Cheese Puff Dippers

Yield: 12 - 16

Prep Time: 10 minutes

Cook Time: 14 minutes

Additional Time: 30 minutes

Total Time: 54 minutes

If you love the Cream Cheese Rangoons from Panda Express, you'll love these Baked Cream Cheese Puff Dippers.

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Ingredients

• 8 ounces cream cheese (softened)
• 2 green onions (green part only), thinly sliced
• 12 – 16 egg roll wrappers (depends on how much filling you use)
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• sweet and sour sauce, for dipping

Instructions

1. Put the cream cheese out on the counter for at least 30 minutes before using. If you absolutely have to, you can soften the cream cheese in the microwave.
2. Preheat the oven to 375 degrees. Prepare a baking sheet by lining it with non-stick foil or some parchment paper. You’ll need to get a small bowl filled with water for your work area. This will be for sealing the egg roll wrappers at the end. You’ll also need a small bowl of vegetable oil and a BBQ brush so that you can brush on the oil before putting them into the oven.
3. Put the softened cream cheese, green onions, and salt into a medium-sized bowl. Use a fork to mix the ingredients until well combined.
4. Using a clean, flat surface, lay the egg roll wrappers, one at a time, so that you can assemble them. Then put 1 – 2 tablespoons of the cream cheese mixture on the bottom portion of the wrapper.
5. After that, tightly roll the egg roll wrapper up around the cream cheese mixture. When you get to the top edge, dip your finger in the water and moisten the top edge of the wrapper. Finish rolling all the way and then rub the moistened edge to seal the wrapper shut. If you need to, you can add more water to make sure the edges seal completely.
6. Lay each one, seal side down, on the prepared baking sheet in a single layer. After all of them are finished and sealed up, dip the BBQ brush into the oil and generously apply to each one. Pay extra attention to the edges making sure they are well coated with oil.
7. Put the baking sheet in the oven and bake for about 12 – 14 minutes, flipping each one half way through.
8. Take out of the oven and remove from baking sheet. Serve with sweet and sour sauce.

Notes

The cream cheese will expand just slightly during the cooking process. It’s not necessary to spread the cream cheese all the way to the edges of the egg roll wrapper.