Cream Cheese Wontons
Cream Cheese Wontons are crispy and crunchy on the outside with a cream cheese filling – the perfect appetizer that can be made in 35 minutes!
AN EASY HOMEMADE APPETIZER
Cream Cheese Wontons are a Chinese restaurant favorite! If you like crab Rangoons then you will love these (just without the crab!) These will become a new family favorite since they’re so easy to make – make the filling, spoon the filling inside the wrappers and fry them up! These make a great appetizer to snack on while you make some Orange Chicken, General Tso’s Chicken, Sweet and Sour Chicken, or Hibachi Fried Rice, Vegetable Fried Rice, or even Beef Fried Rice.
FREQUENTLY ASKED QUESTIONS:
Cream Cheese Wontons are simliar to Crab Ragoons but these don’t have any crab in them. They have a similar creamy filling and a crispy fried wonton wrapper though. You could certainly add some crab to them. I think most crab rangoon is made with imitation crab meat. I would blend it really well with the cream cheese so there aren’t any big chunks. Probably about 1/4 cup.
I have not tested this recipe in an air fryer so I can’t tell you exactly how they would turn out and I couldn’t tell you for how long unfortunately. You will have to experiment with that. I think they could be done in an air fryer but I don’t think they’d come out quite as crispy as oil frying.
I used the Dynasty brand, but any wonton wrapper brand should work. You can usually find them in the grocery store’s freezer section. Some grocery stores may have them in the produce section or the deli section.
Yes. To freeze ahead of time, follow the recipe and assemble wontons. Add wontons to a baking sheet lined with parchment paper. Freeze for 1-2 hours, until firm. Store wontons in a freezer bag or other freezer safe container for up to 3 months. Fry directly from frozen when ready to use.
If your wontons are falling apart, you may not have pinched the edges together well enough or used enough water to seal them.
I like to serve these with sweet and sour sauce, but you can use something like sweet chili sauce as well.
Egg roll wrappers are larger and thicker than wonton wrappers. Wonton wrappers are smaller and thinner, perfect for making bite-sized things. While I made these with wonton wrappers, I suppose you could use egg roll wrappers, they’d just be a bit thicker and chewier and you may want to cut them if they are too large. I think you could probably even use spring roll wrappers as well.
Store leftovers in the refrigerator in an airtight container or wrap in cling wrap for up to 3 days. To reheat, heat in oven until warmed through again or pop them in the air fryer. I wouldn’t use the microwave to reheat them because they can get soggy or have a funky texture. You can freeze them for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- block cream cheese– softened to room temperature. If you need help doing this fast, you can always check out my post on how to soften cream cheese fast.
- onion powder
- powdered sugar – I know to some people, this may sound like a crazy ingredient, but trust me, it’s common in this kind of recipe and it doesn’t make these super sweet.
- wonton wrappers – see my frequently asked questions for more details on the wonton wrappers.
- sliced green onion – I think they add great flavor and color, but feel free to leave them out if you prefer since you are also getting the onion flavor from the onion powder.
- water – The water is just needed to seal the edges of the wontons.
- oil– for frying. I used canola oil, but peanut oil would also be a good option. I would suggest sticking to a neutral oil and one with a high smoke point.
HOW TO MAKE CREAM CHEESE WONTONS:
Add softened cream cheese to a mixing bowl. Add in onion powder and powdered sugar. Mix well. If adding green onion, fold them in. On a plate, lay out a wonton wrapper. Place a dollop of filling in the center, about 1 teaspoon or so.
Take your index finger and dip it in water. Wet all four sides of the wonton wrapper. Fold one corner over to the opposite corner. Pinch edges together to seal. In a deep frying pan, heat about 2 inches of oil to 350 degrees F. When the oil is up to temperature, carefully add wontons to the hot oil. Only place a few at a time. Cook for 2-3 minutes, turning each piece after 1 ½ minutes. (These will cook fast so watch them carefully.)
Remove wontons and place on a wire rack to drain and cool. Cook the remaining wontons in batches. Serve cream cheese wontons with sweet and sour sauce. Enjoy!
CRAVING MORE RECIPES?
Cream Cheese Wontons
Ingredients
- 8 ounce block cream cheese, softened to room temperature
- ½ teaspoon onion powder
- 1 ½ teaspoons powdered sugar
- 2 Tablespoons sliced green onion (optional)
- 22 wonton wrappers
- 3 Tablespoons water
- oil, for frying
Instructions
- Add 8 ounce block cream cheese, softened to room temperature to a mixing bowl. Add in ½ teaspoon onion powder and 1 ½ teaspoons powdered sugar. Mix until smooth. Then stir in 2 Tablespoons sliced green onion
- On a plate, lay out a wonton wrapper.
- Place a dollop of the cream cheese filling in the center, about a teaspoon or so.
- Take your index finger and dip it in water. Wet all four sides of the wonton wrapper.
- Fold one corner over to the opposite corner. Pinch edges together to seal.
- In a deep frying pan, heat about 2 inches of oil to 350F degrees. When the oil is up to temperature, carefully add wontons to the hot oil. Only place a few at a time so you don't overcrowd the pan.
- Cook for 2-3 minutes, turning each piece after 1 ½ minutes. (These will cook fast so watch them carefully.)
- Remove wontons and place on a wire rack to drain and cool. Cook the remaining wontons in batches.
- Serve cream cheese wontons with sweet and sour sauce (or sauce of your choice). Enjoy!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- The nutritional facts shared in this recipe card do not include the oil needed for frying as the quantities for this can vary.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Easy recipe, great flavor! It’s just as good as going to a Chinese restaurant.
Can you air fry these? If so, how long and at what temperature?
Thanks,
I talk about that above in the frequently asked questions 🙂
So good. These are absolutely amazing and can’t wait to make them again.
Thanks so very much Bob!