These cream cheese wontons taste just like your favorite restaurant appetizer, filled with a cream cheese filling then fried until golden brown and crispy on the outside!
This classic Asian recipe is a favorite to serve with kung pao chicken, honey garlic chicken or cashew chicken!
Table of Contents
Fried Cream Cheese Wontons
If you’re a frequent Chinese buffet goer, you probably know cream cheese wontons as cream cheese Rangoon. If you’re not familiar with this Chinese-American dish, allow me to introduce you to these golden bite-size deep fried appetizers!
They’re made from wonton wrappers filled with a delicious cream cheese mixture that gets folded and then fried to a golden crisp. Sometimes crab is added for a delicious variation of this Chinese takeout favorite called a crab rangoon!
Cream Cheese Wonton Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Cream cheese: The main event ingredient is the cream cheese! Soften the cream cheese ahead of time to help it blend and make a softer mixture with ingredients. Cream cheese gives it a creamy and flavorful mixture with every bite!
- Green onions: These are completely optional. They are easy to slice and add in for a bit of heat. It is a fresh, mild heat of onion!
- Garlic powder: This is a subtle hint of garlic distributed evenly overtop the mixture.
- Wonton wrappers: You can find these in the refrigerator section at a grocery store. They come in square or round sheets. It is a thin dough that holds the cream cheese mixture together.
- Egg: Whisk together the egg until it is beaten. This will be used as an egg wash for the wontons. The eggs will hold the wonton wrappers together like glue.
- Vegetable oil: This is only for frying. You will need a few inches of vegetable oil in the pan in order to fry the wontons properly.
Variations
Try different batches of cream cheese wontons with various flavors!
- Adding imitation crab. Another popular version of these little gems is crab rangoons. Add 4 ounces of imitation or real crab meat to the cream cheese filling.
- Make it spicy. Add a splash of sriracha or another type of hot sauce for a kick.
- Sauce. Use Worcestershire sauce or soy sauce for a little extra flavor.
- Seasoning. Switch up the seasoning a bit and use onion powder along with or instead of garlic powder.
How to Make Cream Cheese Wontons
Combine filling ingredients in a small bowl then place a spoonful of the mixture into the center of the wonton wrapper.
Brush the edges of the uncooked wontons wrappers with an egg wash. Fold it by pinching the two corners together first to meet in the middle. Then pinch the other two corners so that all four corners meet in the middle like a satchel.
Fry in the preheated oil until golden brown. Allow them to cool slightly before enjoying them.
Cooking Tips
- The best oil to use. Use an oil with a high smoke point like vegetable, peanut oil, avocado, or canola oil.
- Wonton wrappers. Fry assembled wontons first. Wonton wrappers can dry out quite quickly. Leftover wrappers? Make wonton strips to add to soups and salads.
- Don’t let them dry out. Placing a damp paper towel on top of the wonton wrappers can help keep them from drying out as you work.
- Best method for folding. For this cream cheese wonton recipe, I use an easy triangle or square fold that holds the cream cheese mixture in the middle and seals the edges tight.
Serving Suggestions
These go great with any Chinese inspired takeout recipe as well as for game day or parties! Serve with a dipping sauce like sweet and sour sauce, teriyaki sauce, or Thai sweet chili sauce.
Love Asian inspired appetizers? Serve a platter of Asian stuffed mushrooms or teriyaki meatballs before enjoying a meal of Instant Pot orange chicken!
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Cream Cheese Wontons
Video
Ingredients
- 1 (8-ounce) package cream cheese , softened
- 2 Tablespoons minced green onions , optional
- ¼ teaspoon garlic powder
- dash of soy sauce , optional
- 24 wonton wrappers
- 1 large egg , beaten
- Vegetable oil , for frying
Instructions
- Heat oil. In a heavy-bottomed pot, heat about 1 to 2 inches of oil over medium heat to 350°F.
- Cream cheese filling. In a small bowl, mix together 8 oz cream cheese, 2 Tablespoons green onions, and 1/4 teaspoon garlic powder until smooth.
- Assemble wontons. Lay a wonton wrapper flat on a work surface. Add 1 Tablespoon cream cheese mixture to the center of the wrapper. Brush the egg around the sides. Bring 2 opposite corners into the center and pinch together. Pinch the remaining 2 corners together in the center. Repeat with all wontons.
- Deep fry. Fry 3 to 5 wontons at a time, turning as needed, for 3 to 5 minutes, or until golden brown. Turn down the heat if browning too fast. Transfer to a paper towel-lined plate to cool slightly. Fry remaining wontons.
Notes
- Another popular version of these little gems is crab rangoons. Add 4 oz of imitation or real crab meat to the cream cheese filling.
- Add a splash of sriracha or another type of hot sauce for a kick.
- Use Worcestershire sauce for a little extra flavor.
- Switch up the seasoning a bit and use onion powder along with or instead of garlic powder.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Make sure before storing the cream cheese wontons, that they are completely cooled off and not warm. The heat will create a sweat on the inside of the airtight container leaving them soggy if they are not cooled before storing.
You can although they won’t be as crispy! Preheat oven to 350°F and parchment paper line a baking sheet. Bake for 12-15 minutes until crispy and golden on the outside.
While cream cheese rangoons are best fresh, you can keep them covered in in the fridge in an airtight container. Place a paper towel on top of the wontons to help absorb the moisture. Reheat in the oven, air fryer or on the stove in a little to regain crispiness.
You can freeze uncooked cream cheese wontons on a baking sheet, then add them to a ziplock freezer bag to store for up to 3 months. Fry directly from frozen.
Categorized as: Appetizers, Asian, Mini appetizers, Nut-Free, Side Dishes, Stovetop, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These are the 💣 easy to make and full of flavor. Big hit
Thanks Lenora! I’m glad you enjoyed them :)
This is seriously amazing!! My kids couldn’t stop eating them!!
These are a must, anytime we make Chinese food!! They are the first things gone! Super simple & easy to make & you won’t be disappointed!
These turned out so yummy! Better than the restaurant ones.
Can you freeze them then how can you cook them
Yes you can freeze them. I would reheat in the airfryer or toaster oven for a few minutes. Or you could bake for about 5 minutes at about 200.
What is the recipe for the dipping sauce?
Hi Peggy! You can find the recipe for my homemade sweet and sour sauce here: https://www.iheartnaptime.net/sweet-and-sour-sauce/
Can these be baked instead of fried? What temp, how long? Thanks
Yes you could bake them at 400 for about 10 minutes or until the edges turn golden brown :)
Can you use the air fryer instead of frying in oil?
Yes, cook at about 370°F for 8 minutes, or until crisp.
These are really perfect!! My family loved these!
Just did a test run for our Christmas Eve appetizers and they were delightful! I did a dab of Sriracha on half for those who like them spicy.
So did I a big hit
These Cream Cheese Wontons are the best! They did not last long at our house!! SO YUM!