Tuesday, August 24, 2010

Cream Cheese Rangoons

One of my favorite things to get at a Chinese restaurant is rangoons. Oh, they are crispy. They are creamy. Mmmm.... I could eat a whole plate of these by myself. They really are easy to make, so get some wonton wrappers and get on it!
Cream Cheese Rangoons:
Wonton wrappers (these can be found by the sprouts, mushrooms, and bagged salad in the grocery store)
Cream cheese
green onions

Let the adventure begin! Place a wonton wrapper on a flat surface and brush it with whatever paintbrush you have laying around the house. ;) Use a pastry brush. Brush around the edges.

Use a knife to get a heaping teaspoon-sized hunk of cream cheese. Plop it in the middle and sprinkle a couple green onions on top. Oh- If you're feeling fishy, you can add some imitation crab with the cream cheese. If you have money to spend on real crab, heck, go all out and throw some of that in.

Squeeze the corners together as shown. It's kinda hard to explain. See below.

Press all the edges together to seal it. The water will help with that. Be gentle with these little guys though. They can tear easily.

Once they are all pressed together, they will look like the picture above. Fry those bad boys in some oil. If you are making the sweet and sour chicken that I posted, you can use the same oil for these. When you drop them in, the oil should bubble all around them. Once they are golden brown and delicious looking as in the first picture, take them out and drain them on a paper towel lined plate. Serve them with sweet chili sauce (in the Asian section of the grocery store) or the homemade sweet and sour sauce I posted.

For those that don't like the idea of deep frying your whole meal- these can be baked, although the are much better all crispy and fried. If you want to bake them, place wonton wrappers in muffin cups. Stir the cream cheese and green onions together and put little dollops (I've always wanted to use that word) into the wonton wrappers. Bake at 375 for 8-10 minutes. Keep on eye on them. Once their edges are lightly browned, they're done! there. See? A kinda healthy version. :D


  1. MMMMM. Ok Now you have given me motivation... I am heading to the grocery store today....These look super yummy:)

  2. I know this was a long time ago, but thank you for posting! We tried a new brand of dairy free cream cheese (diya) and while its good its a bit sweet to make buffalo chicken dip with, i didnt want to waste it (dairy free cream cheese is not cheap), so i came across this recipe on pinterest and will be using it tonight! Thank you for posting how to seal them up as well, im sure i would have messed that up big time!

    1. You are very welcome! This is, by far, my favorite side dish for Chinese food. You can also add imitation crab in with the cream cheese. Crab rangoons are delicious! I hope you like them with the dairy free cream cheese. I didn't know that existed! Thanks for the comment. :):