Description
Cream Cheese Rangoon, a popular appetizer famously served at Panda Express, features crispy fried wonton wrappers filled with a creamy mixture of softened cream cheese, scallions, and a hint of garlic powder. These bite-sized delights are perfect for parties, snacks, or an indulgent treat served with sweet chili sauce.
Ingredients
Scale
Filling
- 8 ounces cream cheese (softened)
- 3 tablespoons thinly diced scallions
- 1/4 teaspoon garlic powder
Assembly
- 24 wonton wrappers
For Frying
- Vegetable oil (for frying, about 3 inches deep)
Instructions
- Prepare the Filling: In a small bowl, mix the softened cream cheese, thinly diced scallions, and garlic powder together until well combined and smooth.
- Heat the Oil: Pour vegetable oil into a heavy-bottomed pot or high-sided pan to approximately 3 inches deep. Heat the oil to 350°F (175°C) to prepare for frying.
- Fill the Wontons: Lay out a single wonton wrapper on a clean surface. Place about 2 teaspoons of the cream cheese filling in the center of the wrapper.
- Seal the Wontons: Use your finger dipped in water to moisten all four edges of the wrapper. Fold the edges together towards the center, pressing firmly to ensure a tight seal and prevent leaking during frying.
- Fry the Rangoon: Carefully place a few wontons at a time into the hot oil. Fry for about 1 minute, or until they are golden brown and crispy on the outside.
- Drain Excess Oil: Remove the fried rangoon using a slotted spoon and place them on paper towels or a wire rack to drain off excess oil.
- Serve: Serve the Cream Cheese Rangoon warm with sweet chili sauce for dipping.
Notes
- Ensure the cream cheese is fully softened for easier mixing and smoother texture.
- Do not overcrowd the frying pan to maintain the oil temperature and ensure crispiness.
- For easier sealing, keep the wonton wrappers covered with a damp kitchen towel to prevent drying out.
- Leftover cooked rangoon can be reheated in an oven or air fryer to regain crispiness.
- Use caution when working with hot oil to avoid burns.
