My ultra crispy cream cheese wontons are stuffed with the most delicious filling and are so easy to make. These cream cheese rangoons taste like they came from a restaurant!
I can’t resist ordering cream cheese wontons when I go out to eat; now I can make them in the comfort of my own home! I have to say, I think my version is better than the restaurant version.
There’s just something about stuffed wontons – that crispy exterior and hot melty interior. I can’t get enough of them! I used to spend $8 every time I went to a restaurant for an order of cream cheese wontons, but now I make them at home for a fraction of the cost. You won’t believe how easy these cream cheese rangoon are to make!
How to make cream cheese wontons
To make cream cheese wontons, you’ll need just a handful of ingredients, including cream cheese, seasonings, wontons and oil. You can find packages of wonton wrappers in the product area of most grocery stores. The cream cheese is mixed with seasonings and then spooned into the wonton wrappers and folded up. I use egg to seal up my wontons.
There are many different ways to fold wontons, and I tried three different ways before I settled on this technique. I went the easy route and simply brought opposite corners up to the middle and pinched them shut to create little packages of cream cheese goodness.
Finally, it’s time to fry the wontons. These fry up quickly, so be sure to watch them carefully and turn them over as needed to make sure they’re evenly cooked. Serve them hot, with a dipping sauce of your choice. I recommend either Thai sweet chili sauce, or sweet and sour sauce.
These cream cheese wontons are the perfect party snack, or starter for an Asian meal. They’re great for game day, or just for when you have a hankering for this restaurant classic!
More appetizer ideas
Cream Cheese Wontons
Ingredients
- 24 wonton wrappers
- 8 ounces cream cheese softened
- 1/2 teaspoon sugar
- 1/2 teaspoon onion powder
- 1 egg beaten
- oil for frying
- 2 teaspoons minced chives optional
Instructions
- Combine the cream cheese, sugar and onion powder. Stir until well mixed.
- Place a wonton wrapper on a flat surface and drop a teaspoon of the cream cheese mixture into the center. Brush the edges of the wonton with the egg.
- Bring 2 opposite corners together in the middle of the wonton and pinch. Repeat with the other 2 corners and pinch to form a package shape.
- Repeat with the remaining wontons and cream cheese until all are filled.
- Heat 4 inches of oil in a deep pan to 350 degrees F.
- Fry 5-6 wontons at a time, turning them as needed to make sure they brown evenly. This process should take about 3-5 minutes.
- Drain the cooked wontons on paper towels and repeat the frying process with remaining wontons.
- Sprinkle with chives and serve immediately with dipping sauce of choice.
Notes
- You can fold the wontons however you like, here is a guide on how to fold wontons 10 different ways.
- Be sure to use a frying thermometer to make sure your oil is at the correct temperature; if it's too hot the edges of the wontons could burn.
- I serve my cream cheese wontons with a side of sweet and sour sauce or Thai sweet chili sauce.
Megan Greenwood says
I would like to try adding some crab to them- any suggestions on type and amount?
Sara says
Use this version! https://www.dinneratthezoo.com/crab-rangoon/
Vanessa Spath says
Hi! Making these immediately! What kind of oil do you use for frying?
Sara says
I use vegetable oil or canola oil!
S Lipscomb says
I made these this afternoon as a snack for my family. It was so simple and everyone loved it. Thanks for the recipe!
Jillian says
I can’t cook ever. But this recipe!! It’s actually so delicious and super simple. I’m soo glad I stumbled upon it. I will definitely be using it a lot. Make this, trust me you won’t regret it.
Madison says
My family loved them i put chives inside to. Next time im gonna have to make more.
Ember says
Absolutely delicious!!
Dick Metz says
If I use chives, do I omit the onion powder?
Sara says
That’s fine!
Dick Metz says
So I should omit ot. Right?
Troy says
I used both, and the flavor was great.
Lavette Drayton says
Thanks I tried them for the first time and let me say it will not be the last. They can out awesome once I made sure they were closed good. Love them
Lavette Drayton says
Can you use whipped cream cheese
Sara says
That should be fine!
Troy says
You could use whipped, but it’s not necessary. If whipped is more money, just use a block of cream cheese. Let it sit out for 15 or 20 minutes to soften. Then add the ingredients and use a hand mixer to blend and whip it. I went this way because whipped was almost double the cost at the store I went to.
Alison says
Turned out great, husband and 3 year old wishes I would have made more!
sam says
can you use an air fryer to cook?
Sara says
That should be fine!
Stephanie Amgerger says
Sara, I came down with a seafood allergy last year. I miss crab ragoon so much. I almost cried when I came across this recipe. Thank you so much!
E Curls says
Love these with crabmeat !!!
Liana says
Can you freeze these before time to fry? If so do you defrost first? Afraid wrappers would become mushy then. Advise! Thanks!
Sara says
Yes you can freeze them first, and you would fry them directly from frozen, do not defrost!
Tburg says
i often fry first and then freeze. Reheat in oven at 350 for about 15 minutes to get crisp. I do this with my egg rolls as well!
Sara says
That’s a great idea!