Cream cheese rangoons, also called cream cheese wontons, are a crispy Chinese American takeout appetizer filled with warm cream cheese, garlic, and green onion. This version uses just 4 ingredients plus oil and is ready in 25 minutes, with each batch frying until golden and crisp in about 3 minutes. You can fold them ahead and freeze them, then fry straight from frozen for game day, New Year’s Eve, or any party.
Why My Homemade Rangoons Beat the Takeout Box
I can’t go to Panda Express without ordering cream cheese rangoons, but I prefer making them at home because I can fry them fresh and serve them while the wrappers are still crisp and the filling is warm.
My biggest tip is to keep the oil close to 350°F (180°C). If it gets too hot, the filling can bubble and the wrappers may burst. I also keep the wonton wrappers under a damp towel while I work so they don’t dry out, and I use the simple four-corner fold, bringing the edges together and pinching them firmly in the center.
These were good enough I’m leaving my first comment and rating for a recipe ever. I’ve never made won tons (or Rangoon) and can’t believe how easy it is. … So simple and good!
Amy
Looking for more Chinese food recipes? Try my Orange Chicken and General Tso’s Chicken recipes next.
Cream Cheese Rangoons Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Wonton wrappers: Look for them in the refrigerated section of the grocery store. I buy packages that say they’re suitable for frying. If you can’t find wonton wrappers, egg roll wrappers cut into squares work, and so do spring roll wrappers made for frying. Skip rice paper wrappers, which are meant to be eaten fresh.
- Cream cheese: Full-fat cream cheese, softened at room temperature so the filling mixes smooth.
- Green onions: Thinly sliced. Chives work too.
- Garlic powder or granules.
- Oil for frying: A neutral oil with a high smoke point, like vegetable, canola or peanut oil.
How to Make Cream Cheese Wontons
Make the filling. Stir the softened cream cheese with the green onions and garlic powder until smooth and creamy.
Fill and seal. Spoon the filling into the center of each wrapper, wet the edges and fold. Seal every seam well, because any gap lets the filling leak out in the hot oil. Stick to the amount in the recipe card so the wrappers close easily.
Fry in batches. Fry a few at a time so the oil stays hot, starting with the first rangoons you folded, since they’re the driest. Turn them as they cook, lift them out once they’re golden brown all over, and drain them on a wire rack.
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 dampen 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 it with about 3 inches of oil. If using a deep frying, add enough to 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, 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 (180°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 (180°C) for 4-5 minutes. Don’t leave fried rangoons at room temperature for more than 2 hours.
Pair these delicious rangoons with Asian takeout 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!
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
Equipment
- Heavy pot or deep fryer
- Kitchen thermometer suitable for frying
- Slotted Spoon or spider strainer
Ingredients
- 8 ounces (225 g) full fat cream cheese softened
- 2 tablespoons green onions thinly sliced
- ½ teaspoon garlic powder
- 16 wonton wrappers
- Water for sealing
- Vegetable, canola, or peanut oil for frying
- Sweet and sour sauce for serving, optional
Instructions
- In a medium bowl, mix the softened cream cheese, green onions, and garlic powder until smooth and well combined.
- Place 1 level tablespoon of filling in the center of a wonton wrapper. Keep the remaining wrappers covered with a slightly damp towel while you work.
- Lightly moisten the edges with a fingertip dipped in water. Bring the centers of the four sides together over the filling, then pinch the adjoining edges closed so there are no gaps.
- Repeat with the remaining wrappers and filling.
- Pour about 3 inches (7.5 cm) of oil into a deep, heavy pot, leaving plenty of room above the oil, or fill a deep fryer according to its instructions. Heat to 350°F (180°C).
- Working in small batches, carefully lower the rangoons into the oil, starting with the first ones you folded. Fry for about 3 minutes, turning as needed, until golden brown and crisp.
- Transfer to a wire rack or a plate lined with paper towels to drain. Let the oil return to 350°F (180°C) before frying the next batch.
- Serve warm with sweet and sour sauce, if desired.
Notes:
- Sealing: Use just enough water to lightly moisten the edges. Keep the filling away from the seams so you can pinch them firmly closed.
- Frying: Avoid crowding the pot, which lowers the oil temperature and can make the wrappers greasy. Keep the oil around 350°F (180°C) throughout cooking.
- To bake: Bake at 350°F (180°C) for 8 to 12 minutes, until crisp and lightly golden. The texture will be different from the fried version.
- To prepare ahead: Arrange uncooked rangoons in a single layer on a baking sheet lined with parchment paper. Freeze until firm, about 1 hour, then transfer to a freezer bag. Fry directly from frozen at 350°F (180°C) for 4 to 5 minutes, until golden and crisp.
- Nutrition is an estimate per rangoon and includes about 3 tablespoons of oil absorbed by the whole batch during frying.
- Leftovers: Refrigerate in an airtight container for up to 2 days. Reheat in the oven at 350°F (180°C) until hot and crisp.
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.