Easy to make homemade cream cheese wontons are even better than the takeout version! Filled with a creamy, flavorful, and cheesy mixture, these are the perfect snack, party appetizer, or side dish for when you need a tasty bite!
Ingredients for Cream Cheese Wontons
- Cream cheese – Use a full fat cream cheese and make sure it’s at room temperature prior to using it.
- Soy sauce – I like to use low-sodium.
- Sugar – White granulated sugar adds a touch of sweetness that won’t overpower.
- Green onion – Thinly slice the onions so you don’t have big chunks.
- Garlic – Fresh is best in this as pre-minced loses its flavor pretty quickly.
- Vegetable oil – For frying, of course!
- Wonton wrappers – These will likely be located in the refrigerated Asian section of your grocery store.
Cream Cheese Wonton Variations
If you’re feeling crabby, these crab rangoons are basically the same thing but with imitation crab mixed in!
Typically duck sauce is served with the fried wontons but have you tried my Dumpling Sauce Recipe?
You can, you just won’t get the same shape, but as long as you can seal it, I don’t see why that matters!
Absolutely! As long as it’s sealed, it doesn’t matter if you aren’t making a fancy shape.
Invest in a food thermometer. I have this one and I love it because it is instant read. You don’t want the oil too hot that the interior is still cool and the exterior burns immediately.
Well, technically cream cheese is already cooked. You just want to make sure the wrappers are fried to a golden brown and then they’re definitely ready.
These are best eaten the day of. If you have no choice but to store them, place them into an airtight container in the refrigerator for up to 2 days. To reheat, use a toaster oven or air fryer to warm through and re-crisp.
To freeze: if you are making these ahead of time or making some to freeze for a future snack, make the wontons and then place them on a parchment lined baking sheet. Place in the freezer to freeze completely. Once completely frozen, remove and put them in a freezer-safe plastic bag. Fry the wontons from frozen, being very careful!
Cream Cheese Wontons
- 8 ounces (227 g) cream cheese, at room temperature
- 2 teaspoons soy sauce
- 1 teaspoon granulated sugar
- ¼ cup (25 g) green onions, chopped
- 2 cloves garlic, minced
- Vegetable oil for frying
- 24 wonton wrappers
- Beat the cream cheese in a large bowl until smooth then add the soy sauce and sugar and beat once again.
- And the green onions and garlic and stir to combine and stir once again.
- Cover the bowl and refrigerate for at least one hour before making the rangoons.
- Once ready, preheat 2 inches of vegetable oil in a deep frying pan to 265° degrees Fahrenheit.
- Lay out one wonton wrapper then brush the edges with water and add 1 to 2 teaspoons of the cream cheese filling to the center of the wrapper, pinch the four sides together in the middle and seal so that no filling can get out.
- Repeat the process with the remaining wonton wrappers and filling then fry 3-4 at a time for 2-3 minutes or until light and golden.
- Serve with sweet chili sauce and green onions for garnish, if desired.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.