Cream Cheese Rangoon
Published 6/9/2023
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This cream cheese Rangoon recipe is a literal bundle of creamy, cheesy joy! Rich cream cheese filling is placed in the middle of a wonton wrapper, sealed, and then fried to a beautiful golden brown. The result? Crispy cream cheese wontons that melt in your mouth with every bite!
Crispy Cream Cheese Rangoons
Whether you’re looking to make game day appetizers or have an easy snack you can enjoy throughout the week, this cream cheese Rangoon is a great recipe to have in your regular rotation. They’re so easy to make and come together in less than 30 minutes. Plus, the leftovers can be frozen for later enjoyment!
If you’ve never had Rangoon, let me tell you — they’re an absolute must-try! The combination of crispy wonton wrappers and rich, creamy filling is sure to be a crowd-pleaser. It’s like eating a hot and crunchy cream cheese-stuffed quesadilla. You won’t be able to get enough!
why you’ll love it!
- Made with simple ingredients.
- The perfect appetizer to please a large crowd!
- An explosion of flavor and texture.
- Easy to make ahead or store for later.
What You’ll Need
- Wonton wrappers: find these guys in the refrigerated section at your local grocery store.
- Cream cheese: whatever kind of cream cheese works!
- Oil: oil is needed for frying your Rangoon. Be sure to use an oil with a high smoke point!
- Water: you’ll need some water to help seal your wonton wrappers.
- Raspberry jam: a secret ingredient for making a yummy sweet and sour sauce.
- Chili garlic sauce: gives the sweet and sour sauce that kick of flavor.
- Sriracha: we used Sriracha for a punch of heat. Feel free to use your favorite kind of hot sauce.
Recipe Variations
So many things taste dreamlike with cream cheese and fried wontons, so we encourage you to get creative and swap or add your own favorite flavors! Here are some yummy ideas for inspiration:
Curry Rangoon: Add 2 teaspoons of red or green curry paste to the cream cheese for a twist on the traditional recipe.
Crab Rangoon: Add 4 oz. of cooked crab to your cream cheese mixture to make Cream Cheese and Crab Rangoons! Real crab or imitation crab meat both work well!
Add green onions: Mix some chopped green onions into your cream cheese mixture for an even more flavorful Rangoon.
Add spices: Amp up the flavor of your baked cream cheese wontons by mixing in spices like garlic powder or cayenne pepper.
Sauce: Other great sauces to use in this cream cheese Rangoon recipe are soy sauce, hoisin sauce, and Worcestershire sauce.
Make ’em sweet: Omit the garlic and hoisin. Add in some powdered sugar and vanilla. Fry and dip in chocolate or strawberry syrup for a tasty dessert or snack.
How to Make Cream Cheese Rangoon
FILL WRAPPERS
Layout several wonton wrappers on your work surface. Place 1 teaspoon of cream cheese into the middle of each.
FOLD + SEAL
Using a pastry brush, or your finger, brush water along the border. Fold the wrapper over the cream cheese to form a triangle, then seal by pinching the edges together. Repeat the process until you have about 24 rangoons.
FRY WONTONS
In a large cast iron skillet or large saucepan, warm the oil to 350℉. Fry the wontons for 1 minute on each side. Then remove using a slotted spoon and set on a wire rack or paper towel-lined plate.
Pro Tip: We used 24 oz of oil in a 10-inch cast iron skillet.
MAKE SAUCE
To make the sweet and sour sauce, place all of the ingredients into a small bowl and stir to combine.
SERVE + ENJOY
There you have it: a delicious and easy cream cheese rangoon recipe. Serve immediately and enjoy!
Other Sauce Pairings for Cheese Rangoon
Cream cheese Rangoon is a classic appetizer that is perfect for any occasion. But while this dish is delicious on its own, it’s even better when paired with the right sauce. Here are some great sauces to pair with cream cheese Rangoon:
Teriyaki Sauce: This classic Japanese sauce is a flavorful mix of savory, sweet, and salty flavors that pairs perfectly with the cream cheese Rangoon.
Honey Mustard Sauce: The combination of creamy honey and tangy mustard is a classic favorite for many people, and it’s a great way to add some depth of flavor to your cream cheese Rangoon.
Hot Chili Oil Sauce: For those who like a little kick in their food, hot chili oil sauce can be the perfect accompaniment for cream cheese Rangoon. The spicy heat of the sauce complements the mild taste of the cream cheese filling nicely.
Soy Sauce: Soy sauce is a popular Asian condiment that provides a salty and umami flavor to your creamy cream cheese Rangoon.
There’s no limit to the sauces you can enjoy with your Rangoon, so don’t be afraid to get creative! And, of course, if all else fails, you can always go back to the classic soy or duck sauce.
FAQs
The key difference between the two is that wontons are boiled, while Rangoons are deep-fried. Also, wontons are typically filled with meat and served in many Chinese or Cantonese takeout spots, whereas Rangoons are usually filled with cream cheese and originated from South Asian countries.
Despite the difference in origin and filling, both wontons and rangoons use the same outer shell to create their delicious bites!
Panda Express Cream Cheese Rangoon has a filling made from cream cheese, green onions, and garlic powder, all of which come together to create a flavor that is both savory and slightly sweet. The wonton wrappers are then filled with the mixture and deep-fried until they are golden brown and crispy.
Storage
Store leftover cream cheese Rangoon in an airtight container in the fridge for up to 2 days.
To reheat, place your Rangoons in the oven or in the air fryer at 350°F until nice and crispy.
To freeze, place your Rangoons in a freezer-safe, airtight container for up to 6 months. When ready to eat, fry them from frozen at 350°F for approx. 4 to 5 minutes.
Cream Cheese Rangoon
Ingredients
- 24 wonton wrappers
- 8 oz cream cheese
- Oil for frying
- Water for sealing
Easy Sweet & Sour Sauce
- ¼ cup raspberry jam
- 2 teaspoons chili garlic sauce
- 2 teaspoons sriracha
Instructions
- Lay several wonton wrappers on your work surface. Place 1 teaspoon of cream cheese into the middle of each.
- Using a pastry brush, or your finger, brush water along the border. Fold the wrapper over the cream cheese to form a triangle. Seal by pinching the edges together. Repeat the process until you have about 24 rangoons.
- In a large cast iron skillet or large saucepan, warm the oil to 350℉. Fry the wontons for 1 minute on each side. Remove using a slotted spoon and set on a wire rack or paper towel-lined plate.
- To make the sweet and sour sauce, place all of the ingredients into a small bowl and stir to combine.
- Serve immediately.
Tips & Notes
- Add 2 teaspoons of red or green curry paste to the cream cheese for a twist on the traditional recipe.
- We used 24 oz. of oil in a 10-inch cast iron skillet.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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