Cream Cheese Rangoon (Crispy Fried Cream Cheese Wontons)

These cream cheese rangoons are crispy, creamy, and just as addictive as the ones from Panda Express—but even better when made fresh at home. With only a handful of simple ingredients and a quick folding technique, you’ll have golden, crunchy cream cheese wontons ready to serve in under 30 minutes. Whether you enjoy them as an appetizer, snack, or side dish with sweet chili sauce, they hit that perfect balance of texture and flavor every single time.

Why I Love This Copycat Panda Express Cream Cheese Rangoon Recipe

Whenever my family and I order from Panda Express, the cream cheese rangoon is always the first thing I go to. There's just something about the combo of crispy wonton wrapper, creamy filling, and sweet chili sauce that I can't resist.

Since I've made so many Panda Express copycat recipes over the years, I knew I had to recreate their iconic cream cheese wontons at home—and I’m honestly thrilled with how these turned out. They’ve got the same crispy exterior, the smooth, slightly sweet cream cheese center, and that signature golden crunch. And when you dip them in sweet chili sauce? Just like the real thing—maybe even better.

What I love most is that this recipe is incredibly beginner-friendly. Even if you’ve never made wontons or rangoons before, this step-by-step method is foolproof and takes less than 30 minutes from start to finish. That means you’ll still have time to whip up a full takeout-style spread with dishes like wonton soup, Chinese green beans, and chicken 65.

Ingredients

The ingredient list for these Panda Express–style cream cheese rangoons couldn’t be easier. Using store-bought wonton wrappers saves a ton of time and makes this recipe super approachable—even for beginners. And the filling? It’s made with a few simple ingredients you probably already have in your fridge.

Here’s what you’ll need to make these crispy, creamy cream cheese wontons at home:

• 4 oz. cream cheese
• 1 tablespoon thinly sliced green onion
• ¼ teaspoon garlic powder
• 24 wonton wrappers
• Salt and pepper, to taste
• Vegetable oil, for frying
• Sweet chili sauce (or sweet and sour sauce)

By the way, if you have any wonton wrappers left over, then you should definitely make this crab rangoon next! It's just as quick and easy to make, and it's just as delicious too.

When it comes to dipping sauces, I really like to use either my homemade sweet chili sauce, sweet and sour sauce, or szechuan sauce. I don't think you can go wrong with any of 'em, and they all taste great with these salt and pepper chicken wings, so you might want to whip those up, too!

How To Make Cream Cheese Rangoon (Step-by-Step Instructions)

Step 1: Make The Cream Cheese Filling

First things first, you're going to make the cream cheese filling. I usually find using softened cream cheese makes this part much easier, so I recommend letting your cream cheese soften on the counter for 10 minutes before mixing it with your filling. Alternatively, you can just pop it in the microwave for 10-15 seconds to soften it up.

Anyway, now you can add the softened cream cheese, green onions, garlic powder, salt, and pepper to a large bowl and mix the ingredients together until they combine. 

Step 2: Stuff The Wontons

Once your filling is fully combined, you'll want to fill a small bowl with some water. This is going to help make your wonton wrappers stick together.

Next, place around 1 teaspoon of the cream cheese mixture on to the center of the wonton wrappers. Then, to seal your wonton wrappers, dip a small brush - or your finger - into the water and brush around the edges of the wonton wrappers.

Now to wrap them up, just lift two opposite edges to form a triangle and pinch them together. Then, simply repeat this with the two remaining sides and pinch those together, making sure to seal the edges well. Repeat these steps with all of your wonton wrappers, and then set them aside.

Step 3: Fry The Wontons

Once all of your wontons have been stuffed, you'll want to heat 4 inches of oil in a saucepot to 350°F. Then, working in batches, drop only about 4 wontons at a time in the hot oil and fry them for 1 minute or until they're golden brown.

After that, you can transfer your fried wontons to a paper towel-lined plate - or wire rack - to drain the excess oil. 

Finally, you can serve your cream cheese rangoons with your favorite dipping sauce and enjoy 'em!  

Expert Tips For The Best Cream Cheese Rangoon

• Soften the cream cheese fully for a smooth filling:
  Cold cream cheese can leave lumps in the filling and make it harder to portion into the wontons. Let it sit at room temperature for 30 minutes or microwave it in short 10-second bursts until easily spreadable.
• Don’t overfill the wontons:
  Use about 1 teaspoon of filling per wrapper. Overstuffing can cause the wontons to burst during frying and make them harder to seal.
• Seal the edges properly to avoid leaks:
  Use a small amount of water or a beaten egg as “glue” to seal the edges. Press firmly around the filling to remove any air bubbles and prevent splitting during frying.
• Try different folding styles:
  The classic four-corner fold (like a flower) is great, but you can also fold them into triangles, envelopes, or even little money-bag shapes. Just make sure they’re tightly sealed and evenly shaped for even cooking.
• Use a thermometer for perfect frying temperature:
  Keep your oil at 350°F (175°C). Too cool and the wontons will soak up oil and turn soggy; too hot and they’ll burn before the filling warms up.
• Fry in batches and don’t overcrowd the pan:
  Frying too many at once drops the oil temperature and leads to uneven cooking. Give each rangoon enough space to float and crisp up.
• Drain on a wire rack, not paper towels:
  A wire rack prevents the bottoms from steaming and getting soggy. If you don’t have one, tilt them slightly on a paper towel so the oil runs off.
• Bake or air fry for a lighter version:
  Brush the sealed wontons with oil and bake at 400°F for 10–12 minutes, flipping halfway. In the air fryer, cook at 375°F for 6–8 minutes until golden and crisp.
• Serve immediately for the best texture:
  Cream cheese rangoons are best enjoyed fresh. If you’re serving for a party, fry them last or re-crisp them briefly in the oven before serving.
• Experiment with fillings:
  You can mix in crab meat, minced jalapeño, chopped scallions, or even a touch of sriracha to change things up. Just don’t add too much moisture, or the filling won’t hold.

FAQs About This Cream Cheese Rangoon Recipe

Are cream cheese rangoons and cream cheese wontons the same thing?

Yes—cream cheese rangoon and cream cheese wontons refer to the same dish: a crispy fried wonton filled with a creamy mixture, typically made with cream cheese, green onion, and seasonings. Some people also call them cheese wontons or crab-less rangoons.

What kind of cream cheese should I use?

Use full-fat block-style cream cheese for the richest texture and best results. Avoid whipped or spreadable cream cheese, which can be too soft and may leak out during cooking.

Can I make cream cheese rangoon ahead of time?

Absolutely. You can assemble the wontons up to a day in advance and refrigerate them on a parchment-lined tray, lightly covered with plastic wrap. Fry just before serving for the best crunch. You can also freeze them raw—just freeze on a tray, then transfer to a bag once solid.

How do I reheat leftover wontons?

To keep them crispy, reheat in a 350°F oven for 5–7 minutes or in the air fryer at 375°F for 3–4 minutes. Avoid microwaving, which will make them soggy.

Can I freeze cream cheese wontons?

Yes! Freeze uncooked wontons in a single layer on a tray, then transfer to a freezer-safe bag. Fry straight from frozen—just add 1–2 minutes to the cook time. Cooked leftovers can also be frozen but will lose some crispness when reheated.

What dipping sauce goes best with cream cheese rangoons?

Sweet chili sauce is the classic choice, but you can also use sweet and sour, duck sauce, or even spicy mayo. If you like it extra sweet, try serving with a honey-soy dipping sauce.

Can I air fry cream cheese wontons instead of deep frying?

Yes! Brush or spray the sealed wontons with a light coating of oil, then air fry at 375°F for 6–8 minutes, flipping halfway through. They’ll be golden and crisp with far less oil.

What if I don’t have wonton wrappers?

You can use egg roll wrappers cut into quarters as a substitute. They’re slightly thicker, but they’ll still crisp up nicely. Avoid using phyllo or puff pastry—they won’t hold the filling the same way.

How do I keep them from opening while frying?

Make sure to press out any air pockets and seal the edges tightly with water or beaten egg. If you’re unsure, double seal the corners or use a fork to crimp the edges.

My Final Thoughts

Well, that's how to make cream cheese rangoon at home! This copycat Panda Express cream cheese rangoon recipe is so easy to make, and I guarantee it tastes just as good, if not better, than the one at the restaurant.

Anyway, I hope you enjoy this one as much as I/we do. As always, if you give this recipe a try, be sure to leave a comment below and let us know how it went!

More Copycat Recipes To Try

• Red Lobster stuffed mushrooms
• Texas Roadhouse grilled shrimp
• Texas Roadhouse rolls
• Panera broccoli cheese soup
• Zaxby's chicken fingers

Oh, and as always, make sure to check us out on Instagram, YouTube, and TikTok! We post new recipes on them every day.