Crispy Cream Cheese Rangoons with Sweet Chili Sauce

Why You’ll Love This Recipe

• Shatteringly crisp, blistered wonton shells with a warm, creamy center.
• Lightly sweet, Panda Express–style cream cheese and scallion filling.
• Step-by-step folding guide for picture-perfect star shapes every time.
• Fry like the original or air-fry/bake for a lighter take.

Grocery List

• Produce: Scallions
• Dairy: Full‑fat cream cheese, 1 egg
• Pantry: Wonton wrappers, granulated sugar, kosher salt, white pepper, Thai sweet chili sauce, rice vinegar (optional), neutral frying oil

Full Ingredients

Cream Cheese Filling

• 8 oz (226 g) full‑fat cream cheese, softened to room temperature
• 2 tbsp thinly sliced scallions (about 2 scallions)
• 2 tsp granulated sugar
• 1/4 tsp kosher salt
• 1/8 tsp white pepper (or black pepper), optional
• 1/4 tsp garlic powder, optional

Assembly & Frying

• 24 square wonton wrappers (3.5‑inch; about 6 oz/170 g)
• 1 egg white beaten with 1 tbsp water (egg wash, for sealing)
• 1.5 to 2 quarts neutral oil (peanut, canola, or vegetable), enough for 1.5–2 inches depth

Sweet‑Chili Dipping Sauce

• 1/2 cup (120 ml) Thai sweet chili sauce
• 1 tsp rice vinegar, optional (to brighten)

Step-by-Step Instructions

Step 1: Soften the cream cheese and prep the aromatics

Allow the cream cheese to sit at room temperature for 20–30 minutes so it blends smoothly. Thinly slice the scallions, using mostly the green tops with a little white for aroma.

Step 2: Make the lightly sweet scallion filling

In a medium bowl, mix the softened cream cheese, scallions, sugar, salt, and white pepper (plus garlic powder if using) until completely smooth and spoonable. Taste and adjust salt or sugar to balance the light sweetness Panda Express–style.

Step 3: Set up a tidy folding station

Arrange wonton wrappers, a small bowl of egg wash, the filling, and a damp kitchen towel. Keep wrappers covered with the towel so they do not dry out. Line a sheet pan with parchment for the folded rangoons.

Step 4: Fill, seal, and fold into star shapes

Place 2 level teaspoons of filling in the center of a wrapper. Lightly brush all four edges with egg wash. Bring all four corners up to meet at the center, then pinch along the seams to seal, forming a tight 4‑point star. Press out most of the air around the filling to prevent bursting, but leave a tiny pocket so they puff slightly. Repeat with remaining wrappers.

Step 5: Heat the oil to 350°F/177°C

Pour 1.5–2 inches of oil into a heavy pot or Dutch oven. Heat over medium to medium‑high until the oil reaches 350°F/177°C. Maintain this temperature; adjust the heat as you fry. Test with a scrap wrapper—it should bubble vigorously without scorching.

Step 6: Fry in batches until blistered and crisp

Fry 5–7 rangoons at a time for 2–3 minutes total, turning once, until deep golden with tiny blisters. Avoid overcrowding, which cools the oil. Use a spider or slotted spoon to transfer to a wire rack set over a sheet pan. If needed, keep finished rangoons warm in a 200°F/95°C oven while you finish the rest.

Step 7: Warm the sauce and serve hot

Warm the sweet chili sauce in a small saucepan over low heat, thinning with 1 teaspoon rice vinegar if desired. Serve the hot, crisp rangoons immediately with the sauce for dipping.

Pro Tips

• Keep wrappers covered with a damp towel and work quickly to prevent cracking.
• Use exactly 2 teaspoons of filling—overfilling causes leaks; underfilling yields flat rangoons.
• Seal twice: brush, pinch, then brush and pinch again along the seams for a leak‑proof star.
• Hold 350°F/177°C: too cool equals greasy; too hot burns before the center warms.
• Drain on a wire rack (not paper towels) for maximum crunch.

Variations

• Crab Rangoon: Fold 1/2 cup finely shredded crab (drained well) into the filling; add a squeeze of lemon.
• Air‑Fryer: Brush folded rangoons lightly with oil. Air‑fry at 375°F/190°C for 7–8 minutes, flipping halfway, until golden.
• Baked: Brush with oil and bake at 400°F/205°C for 10–12 minutes, turning once, until crisp and golden.

Storage & Make-Ahead

Filling can be made up to 3 days ahead and refrigerated. Folded, uncooked rangoons can be frozen in a single layer until solid, then stored in a zip‑top bag for up to 1 month; fry from frozen at 350°F/177°C for 3–3.5 minutes. Cooked leftovers keep 2 days refrigerated; re‑crisp in a 375°F/190°C oven for 8–10 minutes or in a 350°F/175°C air fryer for 3–5 minutes. Avoid microwaving, which softens the wrappers.

Nutrition (per serving)

Approximate for 4 rangoons plus 2 tbsp sauce: 360 calories; 20 g fat (9 g saturated); 34 g carbohydrates; 5 g sugar; 8 g protein; 560 mg sodium. Nutrition will vary based on wrappers, oil absorption, and sauce brand.