If my family is getting Chinese food, it’s an absolute guarantee that we’re getting Cream Cheese Rangoons. Why? Well, they’re irresistibly delicious, that’s why! They have that crunchy bite that gives way to a simple, savory, creamy filling. But here’s the good news — you don’t have to order takeout to get them. You can make them right at home, in your oven no less, no matter what the rest of your dinner plans are. (Oh, and you only need five ingredients.)

These are especially easy because they start with store-bought egg roll wrappers. Egg roll wrappers are much easier to work with than pastry dough or pizza dough or anything else you might think to use as a wrapper because they don’t stick to everything they touch. Plus, you don’t have to roll anything out or separate anything — just open the package and you’re good to go.

The filling is incredibly simple. It starts with — you might have guessed this — cream cheese, which you then mix with some garlic powder and green onions. That’s it.

You smear a little on one end of the egg roll wrapper and then roll it up like a cigar. Before you get to the end, moisten the opposite end of the wrapper with water (the end that doesn’t have filling) to help seal the roll shut.

There’s no frying here. Instead, you’re baking these in the oven, but they still end up nice and crispy. The key is to roll each of them liberally in oil so every bit of the surface has the opportunity to crisp up. You can also brush them with oil if you wish, but things don’t get quite as crispy.

And that’s it! All that’s left is for them to take a turn of about 15 minutes in the oven. Flip ’em once halfway through, and then all that’s left to do is dip them in sweet and sour sauce and enjoy. And I’m pretty sure you’ll enjoy these — they’re super tasty!