Ulta crispy cream cheese rangoons that are better than what you’d get at a restaurant! Filled with soft and flavorful cream cheese, they’re so easy to make at home!
Ordering cream cheese wontons or rangoons at a Chinese restaurant is a MUST! It’s a delicious crispy appetizer filled with a garlicky green onion and cream cheese mixture, often served with a sweet and sour dipping sauce.
Although I love ordering these everytime I go to Panda Express, I think that making them at home is even better! This recipe is easy to make, and can be served as an appetizer, or a snack. Great for parties as well!
Looking for more Chinese food recipes? Try my Orange Chicken and General Tso’s Chicken recipes next.
Cream Cheese Rangoons Ingredients
To make crispy cream cheese wontons, you will need:
Complete list of ingredients and amounts can be found in the recipe card below.
- Wonton pastry sheets – I noticed that sometimes it says on the package that the Wonton pastry is suitable for frying so I just buy those.
- Cream cheese – full fat softened cream cheese.
- Green onion or chives.
- Garlic powder or granules.
- Oil for frying – with a high smoke point.
How to Make Cream Cheese Wontons
Make the mixture by mixing everything in a bowl, then fill the wontons and seal them.
Keep in mind that the wonton wrappers dry out quickly, so I recommend keeping them between damp towels as you work with them and take one by one.
These are different ways to fold a wonton, but the best looking wontons (in my opinion) are when edges of the wonton are pinched together in the center. To seal the wontons, wet the corners of the wonton wrappers with water or a light egg wash and make sure that the wontons are well sealed.
To fry the wontons, heat vegetable oil to 350°F degrees (175°C). Drop the wontons in hot oil, and fry for just 3 minutes moving them around so they fry evenly.
Top Tips
- For more flavor, add hot sauce or Worcestershire sauce to the cream cheese mixture.
- To make crab rangoons, you can add crab to the cream cheese mixture. Sometimes I use imitation crab meat, and that works as well.
- Seal the edges of the wonton wrappers with water or egg wash. But make sure that you just damp the edges, as too much water won’t seal the wonton wrappers.
- As you fill and fold the wontons, they will dry out just like egg rolls. So start frying the ones that you made first, followed by the rest.
- Fry the rangoons in neutral-tasting oil with a high smoke point like vegetable oil or canola oil. If using a pot, fill with about 3-inches of oil, if using a deep frying then you need to add more oil enough till you reach the “minimum” line.
- Do not fry in very hot oil as the cream cheese can start to boil and the wontons might burst.
- Fry in batches! If you add too many wontons at a time, the temperature of the oil will drop and you’ll end up with greasy rangoons.
- After frying, drain the rangoons on paper towels or on a wire rack.
- Rangoons can be baked or air fried, the texture won’t be the same but it still works. Bake at 350°F/180°C for 8-12 minutes.
- Serve cream cheese rangoons with homemade sweet and sour sauce just like Panda Express!
Storing Cream Cheese Wontons
- Fridge: Store leftover fried wontons in the fridge in an airtight container for up to 2 days.
- Reheat in the oven or in the air fryer at 350°F (175°C) until crispy.
- Freezer: To freeze fried wontons, then just freeze them in a sealed container for up to 6 months. To freeze uncooked wontons, freeze on a sheet pan for 1 hour, then transfer to a freezer bag and store for up to 6 months.
- Fry for frozen: When ready to use, fry from frozen at 350°F (175°C) for 4-5 minutes.
Pair these delicious rangoons with Asian take-out dishes such as shrimp fried rice, orange chicken, or teriyaki chicken stir fry. Or go for something fresh and light like this Asian chicken salad or California roll sushi bowls!
I’d love to hear in the comments how your cream cheese rangoons turned out! Don’t forget to share this recipe with others so that they too can make better than take out homemade rangoons!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Cream Cheese Rangoons Recipe
Recipe Video
Ingredients
- 8 ounces (225g) cream cheese softened
- 2 tablespoons green onions thinly sliced
- ½ teaspoon garlic powder
- 16 wonton wrappers
- oil for frying. Use vegetable, canola, or peanut oil
Instructions
- To make the filling, in a bowl mix the softened cream cheese with sliced green onion and garlic powder. Mix until well combined and creamy (about 1 minute).
- To fill the wontons, add 1 tablespoon of the cream cheese mixture to the center of the wonton wrapper. With your fingers wet the corners of the wonton wrapper, then push the edges of the wonton wrapper together in the center and pinch to seal. Make sure that the wontons are sealed very well.
- To fry, start with the driest wontons as they are the ones that you made first.
- Heat oil to 350°F/180°C. Drop the wontons in hot oil, and fry in batches for just 3 minutes and golden brown moving them around so they fry evenly.
Notes:
- For more flavor, add hot sauce or Worcestershire sauce to the cream cheese mixture.
- To make crab rangoons, you can add crab to the cream cheese mixture. Sometimes I use imitation crab meat, and that works as well.
- Seal the edges of the wonton wrappers with water or egg wash. But make sure that you just damp the edges, as too much water won’t seal the wonton wrappers.
- As you fill and fold the wontons, they will dry out just like egg rolls. So start frying the ones that you made first, followed by the rest.
- Fry the rangoons in neutral-tasting oil with a high smoke point like vegetable oil or canola oil. If using a pot, fill with about 3-inches of oil, if using a deep frying then you need to add more oil enough till you reach the “minimum” line.
- Do not fry in very hot oil as the cream cheese can start to boil and the wontons might burst.
- Fry in batches! If you add too many wontons at a time, the temperature of the oil will drop and you’ll end up with greasy rangoons.
- After frying, drain the rangoons on paper towels or on a wire rack.
- Rangoons can be baked or air fried, the texture won’t be the same but it still works. Bake at 350°F (175°C) for 8-12 minutes.
- Serve cream cheese rangoons with homemade sweet and sour sauce just like Panda Express!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Nate says
can you use spring roll wrappers? I have been unable to find wonton wrappers.
Little Sunny Kitchen says
Some types of spring roll wrappers could work, as long as they are the type meant for frying rather than the rice paper wrappers that are meant to be eaten raw/fresh. You might also look for egg roll wrappers. They are very similar to wonton wraps but are larger. You can cut them into squares.
Jill says
Never made cream cheese rangoons before and this recipe is so delicious and easy! We will be making these again.
Heather says
I am in no way a cook, however just tried this recipe and they turned out AMAZING and so yummy. so easy, so delish! (I made 1/2 batch for testing and ate them all, LOL)
Diana says
Perfect! They’re so easy to make and I’m glad you liked the recipe!
Shaina-Marie Stevenson says
Amazing! Quick and easy and absolutely perfect.
Deb says
Thank you for this wonderful recipe. So delicious.