Cream Cheese Rangoons

(from desert.rose32’s recipe box)

Categories: Sides


  • 3 inches of vegetable oil in a pot/pan/deep fryer
  • 1 8 oz. package of cream cheese
  • 1 spear green onion, chopped/diced
  • 1/2 clove garlic, minced
  • 1 package wonton wraps (I bought the 12 oz. and only used half-ish for this recipe)
  • 1 egg, beaten to a foamy mess
  • dipping sauce of your choice


  1. Begin heating your oil on medium-high heat. Please be careful. I love you guys… and your vulnerable eyeballs.

  2. Warm up your cream cheese block in the microwizzle for about 10 seconds. Mix in the chopped onions and minced garlic, mix well.

  3. Place about 1 tsp of the cream cheese mixture in the center of each wonton wrap. Assemble about 4 or 5 at a time to prevent the wraps from drying out. Using your egg, wet the edges of the wraps. Fold them however you like, but I like to make them look panda-ish and fold the flat edges together (pull the centers of all four flat sides to the middle and give a good pinch)

  4. You may want to test the temp of the oil by placing a piece of a wonton wrap in the pot. If it burns too quickly (dark brown after 20 seconds) it’s too hot. Yet, if it doesn’t brown after 1 minute it’s not hot enough.

  5. Place about 4 wontons at a time in the pot. Let them cook until the edges are brown (only takes about a minute). Remove and place on a paper towel to drain/cool a bit before you ravenously devour. DANGER: the cream cheese will be nuclear hot! Two days later my tongue still hates me…

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