Crispy Fried Cream Cheese Wontons

Yield: 24 wontons

Prep Time: 20 minutes
Cook Time: 8–10 minutes
Total Time: 30 minutes

Ingredients

Filling

• 8 oz (226 g) cream cheese, softened
• 2 green onions, finely chopped
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon sugar (optional)
• 1 teaspoon soy sauce (optional, for extra flavor)

Wrappers

• 24 square wonton wrappers
• 1 egg beaten with 1 tablespoon water (egg wash)
  • or use plain water to seal

For Frying

• Vegetable oil
• Canola oil
• Peanut oil

Use enough oil for 2–3 inches (5–7 cm) depth.

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Optional Add-Ins

Choose one or mix several:

• ½ cup shredded mozzarella
• ½ cup shredded cheddar
• 2 tablespoons grated Parmesan
• ½ cup imitation crab, finely chopped
• 2 tablespoons cooked bacon bits
• 1 teaspoon Worcestershire sauce
• ½ teaspoon sesame oil
• Fresh chopped parsley

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Dipping Sauce

Sweet Soy Sauce

• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• ½ teaspoon garlic, minced
• ½ teaspoon ginger, grated
• Green onions
• Sesame seeds (optional)

Mix until sugar dissolves.

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Instructions

Step 1: Make Filling

Mix together:

• Cream cheese
• Green onions
• Garlic powder
• Onion powder
• Salt
• Pepper
• Sugar
• Soy sauce

Mix until smooth.

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Step 2: Fill Wontons

Lay one wrapper flat.

Place 1 teaspoon filling in the center.

Brush all edges with egg wash.

Fold into a rectangle or triangle.

Press firmly to remove air pockets.

Seal edges completely.

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Step 3: Heat Oil

Heat oil to:

350°F (175°C)

Use a thermometer for best results.

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Step 4: Fry

Add a few wontons at a time.

Cook:

• 2 minutes on first side
• Flip
• 2 more minutes

Until golden brown.

Drain on paper towels or a wire rack.

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Air Fryer Version

Brush with oil.

Cook at:

375°F (190°C)

Cook 8–10 minutes.

Flip halfway.

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Baking Version

Brush with oil.

Bake at:

400°F (205°C)

Bake 12–15 minutes.

Flip once.

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Storage

Refrigerator

Store cooked wontons for up to 3 days in an airtight container.

Freezer

Freeze uncooked wontons on a baking sheet until solid, then transfer to a freezer bag. Keep for up to 2 months.

Fry directly from frozen, adding 1–2 minutes to the cooking time.

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Nutrition Information

Approximate values per wonton (without dipping sauce):

Nutrition varies depending on wrapper brand, filling, and how much oil is absorbed during frying.

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Tips for Success

• Keep wonton wrappers covered with a damp towel so they don’t dry out.
• Don’t overfill; about 1 teaspoon of filling is enough.
• Seal edges tightly to prevent leaks during frying.
• Fry in small batches to maintain the oil temperature.
• Drain on a wire rack to keep them crisp.

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Frequently Asked Questions

Q: Can I make these ahead of time?
Yes. Assemble the wontons up to 24 hours ahead and refrigerate, or freeze them for longer storage.

Q: Can I use puff pastry or egg roll wrappers?
Yes. Puff pastry gives a flaky texture, while egg roll wrappers make larger, crunchier pockets. Cooking times will vary.

Q: Why did my wontons burst open?
They may have been overfilled, not sealed well, or trapped air inside. Press out excess air and seal all edges firmly.

Q: What oil is best for frying?
Use a neutral, high-smoke-point oil such as vegetable, canola, peanut, or sunflower oil.

Q: Can I use low-fat cream cheese?
Yes, but the filling may be softer and less rich.

Q: Can I add crab meat?
Yes. Mix in ½ cup finely chopped imitation crab or cooked real crab for a classic crab rangoon filling.

Q: How do I reheat leftovers?
Reheat in an oven or air fryer at 350°F (175°C) for 4–6 minutes. Avoid the microwave if you want to keep them crispy.