Cream Cheese Rangoons
Cream Cheese Rangoons are crispy, creamy fried appetizers made with cream cheese, green onions, and wonton wrappers. They are easy to prepare and perfect for parties or snacks.
Servings: 4 servings
Ingredients
- 8 ounces cream cheese softened
- 2 tablespoons green onions thinly sliced
- ½ teaspoon garlic powder
- 16 wonton wrappers
- oil for frying (vegetable, canola, or peanut oil recommended)
Instructions
Prepare the Filling
- In a medium-sized bowl, combine the softened cream cheese, thinly sliced green onions, and garlic powder. Mix thoroughly until all ingredients are evenly incorporated and the filling is smooth.
Assemble the Rangoons
- Lay out a wonton wrapper on a clean, flat surface. Place about one teaspoon of the cream cheese mixture in the center of the wrapper. Be careful not to overfill to avoid leaking during frying.
- Moisten the edges of the wonton wrapper with a little water using your fingertip. Fold the wrapper in half diagonally to form a triangle, pressing the edges firmly to seal. For a classic look, press the edges with a fork to crimp, or fold and pinch the corners to create the traditional rangoon shape.
Heat the Oil
- Pour enough oil into a deep skillet or saucepan to submerge the rangoons halfway (about 2 inches). Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wonton wrapper into the oil; it should sizzle immediately.
Fry the Rangoons
- Carefully add a few rangoons to the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes per side or until golden brown and crispy. Use a slotted spoon to turn them halfway through cooking.
Drain and Serve
- Remove the rangoons from the oil and place them on a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce such as sweet chili sauce, soy sauce, or a tangy plum sauce.
Equipment
- Medium-sized bowl
- Deep skillet
- Saucepan
- Slotted Spoon
Notes
Make sure the cream cheese is softened to room temperature for easy mixing and a smooth filling. Don’t overfill the wonton wrappers to prevent leaking during frying. Maintain oil temperature between 350°F and 375°F for the perfect crispy texture. Fry in small batches to avoid overcrowding. For a healthier option, bake at 400°F (200°C) for 12-15 minutes, flipping halfway through. Variations include adding proteins like shrimp or chicken, adding spices, swapping herbs, making sweet rangoons, or using different dipping sauces. Store leftovers in an airtight container in the fridge up to 2 days; reheat in oven for best texture. You can also freeze assembled rangoons and fry them from frozen.