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
- Buffalo Shrimp
- Bacon Wrapped Jalapeno Poppers
- Sausage Cheese Balls
- Cowboy Caviar
- Southwestern Egg Rolls
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!
- 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.
Cheese Wontons used to be my favorite go to when ordering Chinese take away. I went plant based many years ago and they have been something I missed. I used this recipe as a guide line. Plant based wonton wrappers and EdgyVeg’s tofu cream cheese recipe for the base of the filling. Water instead of egg for the edges of the wonton. Turned out so delicious! Served with duck sauce because it is all I have but sweet n sour would be good too.
Are the calories for each wonton?
The calories are for 4 wontons which is a serving!
Would LOVE a recipe to that delicious looking red sauce too! Is it sweet and sour? I’ve never found an authentic tasting sweet and sour recipe online, would this be the one? Please send an email if you decide to post it online:)) Thanks so much!!!!!!!!
The sauce in the photo is bottled Thai sweet chili sauce. Here is my sweet and sour sauce recipe! https://www.dinneratthezoo.com/sweet-and-sour-sauce/
Do I mix the egg in with the cream cheese mixture?
The egg is used in step 2, you brush the edges of the wonton with egg so they stay sealed together.
Can you do this recipe in the air fryer and if so temperature and time
Second
Do you have a recipe for the dipping sauce
It should work in the air fryer but I haven’t personally tested it that way! You can try 370 degrees for 7-8 minutes. The dipping sauce in the picture is a store bought sweet chili sauce. I also have a homemade sweet and sour sauce recipe: https://www.dinneratthezoo.com/sweet-and-sour-sauce/
Do these freeze well? I’m thinking of prepping them a few days before a party, freeze them, and then air fry them the day of the party. Thanks!
Yes they will freeze well!
I want to make these to go with my husband’s birthday dinner, but I have a couple of questions- 1)The first recipe I looked at called for garlic powder and not onion powder. Why onion and not garlic or a little of both? (I’m more for the onion, but like both) 2) Why the powdered sugar? (Again, just curious. I use this for my Chick-fil-a copycat recipe.)
You can use both garlic and onion powder if you prefer. There is no powdered sugar in this recipe!
My boyfriend and i had cheese wontons at a sushi restaurant before and he really loved them so I decided to try learn these for him. He said they’re a 10/10 and taste exactly like the ones from the restaurant! Thank you so much for this recipe!!
The filling for these is so good! I halved the recipe as a little afternoon snack for me and the fella. Instead of deep frying them, though, I baked them on a baking sheet lined with parchment paper at 400 degrees for ~7-10 minutes (checking every 1-2 minutes after the 5 minute mark) until the sides were very lightly toasted. (Baking them was more for convenience than health reasons..)
Did some of the cream cheese explode out the bottom? Yes. Was it super easy to scoop up with the wonton? Yes!
Well… The fella didn’t come home quick enough and I ended up accidentally eating them all as my lunch. Haha. I will definitely be using this recipe again in the future.
Thank you for sharing!
These are awesome! I used Garden Vegetable Cream Cheese.
You’re a genius, trying different flavored cream cheese would be amazing, just when I thought these couldn’t get more mind blowing, I was wrong !!! 👍👍😊