Cream Cheese Rangoons
A crispy and creamy appetizer inspired by Panda Express, filled with rich cream cheese and scallions.
Ingredients
For the Filling
- 8 oz cream cheese (softened)
- 3 tbsp thinly sliced scallions Can be substituted with chopped chives.
- 1/2 tsp garlic powder Can be omitted for a milder flavor.
For the Rangoons
- 48 pieces wonton wrappers Substitute with egg roll wrappers if necessary.
- vegetable oil (for frying) Ensure oil is deep enough for frying.
Instructions
Preparation
- Heat vegetable oil in a medium frying pot to 350°F, ensuring it's about three inches deep.
- In a medium bowl, combine softened cream cheese, sliced scallions, and garlic powder until well mixed.
- Place about 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Brush the edges with room temperature water.
- Fold the wonton by bringing the corners together and pinch them firmly to seal.
Cooking
- Carefully place the rangoons into the heated oil without overcrowding the pot. Fry until golden brown, about 5 minutes per batch.
- Using a slotted spoon, remove cooked rangoons and let them drain on paper towels.
Serving
- Allow to cool for 5-10 minutes before serving with sweet and sour dipping sauce.
Notes
Best served hot and crispy. Pair with sweet and sour sauce, soy sauce, or a spicy dipping sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven for best results.