This post may contain affiliate links. Please see my full Disclosure Policy for details.
Put down the Chinese take out menu and try making your own Cream Cheese Wontons at home. It’s easy and they taste great fresh out of the pan!
For the last couple months, my husband has been doing some freelance writing for other bloggers. One of those assignments was writing a roundup post for leftover ham recipes. After being immersed in the world of food blogging and ham recipes all day, he looked up from his computer and said, “I know this is going to sound weird coming from me, but I’d really like some Ham Fried Rice for dinner this week.” That, ladies and gentlemen, is the power of the internet. Mr. I-like-the-same-five-meals wanted to try something different! 🙂 Having plenty of ham in the refrigerator, I added fried rice to the menu and decided to make these Cream Cheese Wontons to go with it.
I went back and forth on what to call these. Some Chinese restaurants call them Crab Rangoon, and others call them Cream Cheese Wontons. Because these have crab (well, imitation crab) in them, I wasn’t sure what to call them. But personally, I call them wontons, so that’s what I chose. A brief Google search led me to the same results for either title, so please don’t send me angry emails about not calling them Rangoon! 😉
Cream Cheese Wontons
- Oil for deep frying adjust amount to the size of your pan
- 1 pkg 8 oz cream cheese, softened
- 6 oz imitation crab meat
- 1/2 cup chopped green onions
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 1 pkg wonton wrappers
- Heat oil in a heavy pan to 375 degrees
- In a small bowl, mix together cream cheese, crab, green onions, soy sauce and garlic
- Spoon about a tablespoon of the mixture onto the center of a wonton wrapper
- Fold up the corners and seal by dipping your thumb and finger in water and running them along the seams
- Deep fry in small batches until golden brown
- Drain on paper towels and serve warm
My wrappers are a bit darker than usual because we accidentally picked up whole wheat and quinoa wonton wrappers. Oops! It seems funny to buy a “healthy” version of something you’re going to deep fry! They tasted fine, but they did come out darker than usual. For the sauce, I just mixed apricot preserves and Sriracha for a nice sweet and spicy flavor. You can also serve them with extra soy sauce for dipping. Overall, the whole meal was a success and the boys thought it was cool that we were having “Chinese” food at home instead of ordering take out! 🙂