Why You’ll Love This Recipe

I love this recipe because I only need a few simple ingredients to make an appetizer that feels special. The filling comes together quickly, and wonton wrappers make assembly much easier than preparing dough from scratch.

I also like that I can fry, bake, or air-fry my rangoons depending on the texture and preparation method I prefer. I can prepare them ahead of time, customize the filling, and cook them shortly before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Rangoons

8 ounces cream cheese, softened
2 green onions, finely sliced
1 teaspoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon Worcestershire sauce, optional
24 wonton wrappers
1 large egg
1 tablespoon water
Neutral oil for frying

For Serving

Sweet-and-sour sauce
Sweet chili sauce
Sliced green onions, optional

Directions

I place the softened cream cheese in a medium bowl and stir it until smooth.
I add the green onions, soy sauce, garlic powder, onion powder, and Worcestershire sauce. I mix everything until the seasonings are evenly distributed throughout the cream cheese.
In a small bowl, I whisk the egg with 1 tablespoon of water to make an egg wash.
I place one wonton wrapper on a clean work surface and spoon about 1–2 teaspoons of cream cheese filling into the center. I avoid overfilling because too much filling can cause the wrapper to burst while cooking.
I brush the edges of the wrapper lightly with egg wash.
I bring the corners toward the center and pinch the edges firmly together. I make sure the seams are completely sealed so the filling stays inside.
I repeat the process with the remaining wrappers and filling. I keep the assembled rangoons covered with a slightly damp kitchen towel while I work so the wrappers don’t dry out.
I pour about 2 inches of neutral oil into a heavy pot and heat it to 350°F (175°C).
I carefully lower a few rangoons into the hot oil without overcrowding the pot.
I fry them for about 2–3 minutes, turning as necessary, until they’re crisp and golden brown.
I remove the cooked rangoons with a slotted spoon and transfer them to a paper towel-lined plate or wire rack.
I let them cool briefly before serving because the cream cheese filling will be very hot.
I serve my Cream Cheese Rangoons warm with sweet-and-sour sauce or sweet chili sauce for dipping.

Servings and Timing

I get approximately 24 Cream Cheese Rangoons from this recipe.

Prep time: 20 minutes
Cook time: 15 minutes
Total time: About 35 minutes
Servings: Approximately 6
Yield: 24 rangoons

Variations

Crab and Cream Cheese Rangoons

I add finely chopped imitation crab or cooked crabmeat to the cream cheese mixture. I make sure the crab is well drained so excess moisture doesn’t thin the filling.

Air Fryer Cream Cheese Rangoons

I lightly coat the assembled rangoons with cooking spray and arrange them in a single layer in my air fryer basket. I air-fry them at about 375°F (190°C) for 6–9 minutes, checking early and turning if necessary, until they’re crisp and golden.

Baked Cream Cheese Rangoons

I arrange the rangoons on a lined baking sheet and lightly brush or spray them with oil. I bake them at 400°F (200°C) for approximately 10–14 minutes, or until the wrappers are golden and crisp.

Spicy Cream Cheese Rangoons

I mix a little sriracha, finely chopped jalapeño, or crushed red pepper into the filling. I start with a small amount and increase it until I get the heat level I prefer.

Sweet Cream Cheese Rangoons

I leave out the savory seasonings and mix the cream cheese with a little powdered sugar and vanilla. I like serving this dessert-style variation with fruit sauce or a light dusting of powdered sugar.

Storage/Reheating

I think Cream Cheese Rangoons have their best texture immediately after cooking, when the wrappers are hot and crispy.

I refrigerate cooked leftovers in an airtight container for up to 3–4 days. I let them cool before storing them so excess trapped steam doesn’t make the wrappers unnecessarily soft.

For reheating, I prefer using an air fryer at about 350°F (175°C) for a few minutes until the rangoons are hot and crispy again. I can also reheat them in a 375°F (190°C) oven for approximately 5–8 minutes.

I avoid microwaving them when possible because the wrappers tend to become soft rather than crisp.

I can also freeze uncooked rangoons. I freeze them in a single layer first and then transfer them to a freezer-safe container. I cook them from frozen, allowing a little additional cooking time as necessary.

FAQs

Why are my Cream Cheese Rangoons leaking?

I usually get leaking when I overfill the wonton wrappers or don’t seal the edges completely. I use only a small spoonful of filling and carefully press the seams closed before cooking.

Can I make Cream Cheese Rangoons ahead of time?

Yes. I can assemble them several hours ahead, cover them well, and keep them refrigerated until I’m ready to cook. I make sure the wrappers don’t dry out while they’re being stored.

Can I make Cream Cheese Rangoons in an air fryer?

Yes. I lightly spray them with oil and air-fry them until golden and crisp. I find this method convenient when I want crispy rangoons without deep-frying.

What’s the best dipping sauce for Cream Cheese Rangoons?

I especially like sweet-and-sour sauce or sweet chili sauce because their sweetness and acidity balance the rich cream cheese filling. I can also serve them with plum sauce or another favorite dipping sauce.

How do I keep wonton wrappers from drying out?

I keep unused and assembled wonton wrappers covered with a slightly damp, clean kitchen towel while I’m working. I only uncover the wrappers I need because they can dry quickly when exposed to air.

Conclusion

Cream Cheese Rangoons are one of my favorite appetizers when I want something crispy on the outside and rich and creamy in the center. I love how a few basic ingredients can create a crunchy, takeout-inspired snack that pairs perfectly with a sweet dipping sauce.

Cream Cheese Rangoons Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cream Cheese Rangoons are crispy wonton wrappers filled with a smooth, savory cream cheese and green onion mixture. Serve them warm with sweet-and-sour or sweet chili sauce for an easy takeout-inspired appetizer.

Author: Laura
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 24 rangoons, approximately 6 servings
Category: Appetizer
Method: Deep Fry
Cuisine: Chinese-American
Diet: Vegetarian

Instructions

Place the softened cream cheese in a medium bowl and stir until smooth.
Add the green onions, soy sauce, garlic powder, onion powder, and optional Worcestershire sauce. Mix until evenly combined.
Whisk the egg with 1 tablespoon water in a small bowl to make an egg wash.
Place one wonton wrapper on a clean work surface and spoon 1–2 teaspoons of filling into the center, taking care not to overfill it.
Lightly brush the edges of the wrapper with egg wash.
Bring the corners toward the center and firmly pinch the edges together, making sure the seams are completely sealed.
Repeat with the remaining wrappers and filling, keeping the wrappers and assembled rangoons covered with a slightly damp kitchen towel to prevent drying.
Pour about 2 inches of neutral oil into a heavy pot and heat to 350°F (175°C).
Carefully add a few rangoons to the hot oil without overcrowding the pot.
Fry for 2–3 minutes, turning as necessary, until crisp and golden brown.
Remove with a slotted spoon and transfer to a paper towel-lined plate or wire rack.
Allow the rangoons to cool briefly because the cream cheese filling will be very hot.
Serve warm with sweet-and-sour sauce or sweet chili sauce for dipping.

Notes

Avoid overfilling the wonton wrappers and seal every seam firmly to help prevent leaking during cooking.
Keep unused and assembled wrappers covered with a slightly damp kitchen towel so they do not dry out.
For crab rangoons, add well-drained, finely chopped imitation crab or cooked crabmeat to the filling.
For air-fryer rangoons, lightly spray with oil and cook at 375°F (190°C) for 6–9 minutes, checking early and turning if necessary.
For baked rangoons, lightly brush or spray with oil and bake at 400°F (200°C) for 10–14 minutes, until crisp and golden.
For a spicy filling, add a little sriracha, finely chopped jalapeño, or crushed red pepper.
Assembled rangoons can be refrigerated for several hours before cooking as long as they are well covered.
Refrigerate cooked leftovers in an airtight container for up to 3–4 days and reheat in an air fryer or oven for the crispiest texture.
Uncooked rangoons can be frozen in a single layer, transferred to a freezer-safe container, and cooked from frozen with additional cooking time as needed.

Nutrition

Serving Size: 4 rangoons
Calories: 310 kcal
Sugar: 3 g
Sodium: 510 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 65 mg