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High Heels and Grills

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Cream Cheese Rangoons

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This Cream Cheese Rangoon Recipe is better than the Panda Express Cream Cheese Rangoons! Crisp on the outside and creamy on the inside, making such a yummy appetizer!
Plate of Cream Cheese Rangoons with a bowl of dipping sauce

Confession time: You know that Chinese restaurant that’s in every single American mall and airport? *cough* Panda Express *cough* Well, they make AWESOME cream cheese rangoons and I can’t help but get them every time I go there. Here’s the problem. They only give you three of them per order!! THREE! It’s over before you even realize what you ate. Although delicious, it’s the fastest $3.25 you will ever spend/throw away.

So, ol’ practical me decided that I’d HAD ENOUGH! Why not make them myself, save a million bucks, and eat as many as I want? Cue this Copycat Panda Express Cream Cheese Rangoons Recipe. It seriously tastes like the real deal and I can eat it from the comfort of my home.

This recipe makes about 30 rangoons, and will cost you about $5 (minus excess). Thirty rangoons at the panda store would cost you $32.50!! Boo yah. Just blew your mind.

Plate of Cream Cheese Rangoons with a bowl of dipping sauce
5 from 1 vote
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Cream Cheese Rangoons

This Cream Cheese Rangoon Recipe is better than the Panda Express Cream Cheese Rangoons! Crisp on the outside and creamy on the inside, making such a yummy appetizer!

Course Appetizer
Cuisine Asian
Keyword Cream Cheese Rangoon, Cream Cheese Rangoon Recipe, Cream Cheese Rangoons, Panda Express Cream Cheese Rangoon
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 30 rangoons
Author Zachary Averett

Ingredients

  • 3 inches vegetable oil in a pot
  • 8 oz. pkg. cream cheese
  • 1 green onion chopped
  • 1/8 tsp garlic powder
  • 30 Wonton wrappers

Instructions

  1. Begin by heating your oil on medium-high heat to 365 degrees Fahrenheit.

  2. Warm up your cream cheese block in the microwave for about 15 seconds. Mix in the chopped onions and garlic powder

  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. 

  4. Dip your finger in a little bit of water and run it along the edges of the wonton wrapper. Fold it by pulling the centers of all four flat sides to the middle and give it a good pinch.

  5. Test the temperature 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. If it doesn't brown after 1 minute it's not hot enough.

  6. Place 4 or 5 rangoons 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 eating. 

I hope you guys enjoy this appetizer. It seriously might be the favorite appetizer I’ve ever made! Oh, and wish Sarah and I luck… as you read this, we will be in vacation town. We will have all sorts of fun things to tell you when we return!

If you like these cream cheese rangoons, you might also like these recipes:

Cream Cheese Rangoon Dip with Wonton Dippers
Copycat Panda Express Orange Chicken
Baked Coconut Chicken
Spinach Dip Bites
Buffalo Chicken Meatballs

-Zach

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    Recipe Rating




  6. Erica Hartmann says

    These look SOOO delicious! I will definitely be making them soon 🙂 I’ll let you know how they tun out! Have fun on your vacation!

    -Erica
    sweet-endeavors.blogspot.com

    Reply

  10. FrugalFoodieMama says

    Oh, I love these so much too!! And no, they never give you enough… well, unless you go to the Chinese Buffet! Then you can have as many as you want, lol! 😉

    Definitely pinning this one- going to make them the next time I make Chinese at home.

    Reply

  11. FrugalFoodieMama says

    Oh, I love these so much too!! And no, they never give you enough… well, unless you go to the Chinese Buffet! Then you can have as many as you want, lol! 😉

    Definitely pinning this one- going to make them the next time I make Chinese at home.

    Reply

  14. Rachel Willis says

    I totally agree! Three?! That has to be the stingiest number ever {well, besides 1 and 2}. Homemade is always better, so next time I am craving one of theirs, I’ll make a batch of yours instead!

    Reply

  21. lilred70670 says

    I add canned lump crabmeat to mine and bake them instead. They are so good, inexpensive, and only take about 15-20 minutes from start to finish! Just put wonton wrappers in muffin tins, add some crab/cream cheese mixture, fold wrapper over, and pop ’em in the oven!!! Simple and delicious!I like to dip mine in a quick sweet and sour sauce that can be thrown together while the wonton bake.

    Reply

  22. lilred70670 says

    I add canned lump crabmeat to mine and bake them instead. They are so good, inexpensive, and only take about 15-20 minutes from start to finish! Just put wonton wrappers in muffin tins, add some crab/cream cheese mixture, fold wrapper over, and pop ’em in the oven!!! Simple and delicious!I like to dip mine in a quick sweet and sour sauce that can be thrown together while the wonton bake.

    Reply

  25. corynn says

    These were yummy! I made them as is and added a little sriracha and diced hearts of palm to some. Both ways very yummy! Thanks for the recipe.

    Reply

  28. ashok says

    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

    Reply

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