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Cream Cheese Rangoon

These crispy, golden cream cheese rangoons feature a creamy, savory-sweet filling and are ready in under 30 minutes. Perfect for parties, game day, or a quick appetizer, with make-ahead freezer options.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Asian Fusion
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces cream cheese softened to room temperature
  • 2 green onions finely minced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1 teaspoon soy sauce
  • 20 wonton wrappers
  • Vegetable oil for frying about 2 cups
  • Sweet and sour sauce for serving optional

Equipment

  • Medium mixing bowl
  • Small spoon for filling
  • Deep skillet or heavy-bottomed pot (3 inches deep)
  • Cooking thermometer or instant-read thermometer
  • Slotted spoon or spider strainer
  • Paper towels or clean kitchen towels
  • Wire rack or baking sheet
  • Small bowl of water

Method
 

  1. In a medium mixing bowl, add the softened cream cheese and mix with a spoon until completely smooth.
  2. Fold in minced green onions, garlic powder, white pepper, salt, and soy sauce until evenly combined.
  3. Pour vegetable oil into a deep skillet to a depth of about 2 inches and heat over medium-high heat to 350°F using a cooking thermometer.
  4. Lay one wonton wrapper in a diamond shape on your workspace, and keep a small bowl of water nearby for sealing.
  5. Place about 1 teaspoon of filling in the center of the wrapper, being careful not to overfill.
  6. Dip your finger in water and moisten the edges of the wrapper, then fold it diagonally to form a triangle and press edges to seal.
  7. Bring the two corners of the triangle base together underneath the filling and press to secure the classic rangoon shape.
  8. Carefully add 2 to 3 rangoons to the hot oil and fry for 2 to 3 minutes, turning once, until golden brown.
  9. Use a slotted spoon to transfer cooked rangoons to a wire rack or paper towels to drain excess oil, then serve warm with sweet and sour sauce.

Notes

Rangoons can be assembled ahead and frozen on a baking sheet. Fry directly from frozen, adding 2 to 3 extra minutes to the cooking time.