Cream Cheese Rangoon Recipe (Panda Express Copycat)

Cream Cheese Rangoon Recipe (Panda Express Copycat)

This cream cheese rangoon Panda Express copycat recipe is currently on my list of favorite appetizers. It’s a crispy, star-shaped appetizer that has a creamy filling made of cream cheese and chopped scallions. I decided to recreate these famous cream cheese rangoons from Panda Express. It’s a tasty and bite-sized snack that you can easily serve to a big crowd. I shared these crispy cream cheese wonton appetizers during a family gathering, and everyone kept coming back for more. It’s a real crowd pleaser, so it’s great to add to your list of appetizer ideas. I’m happy to share this cream cheese rangoon recipe of mine with all of you.

These cream cheese rangoons are also called cream cheese wontons since they both use wonton wrappers. You can also call it fried wontons, but it can get confusing since there’s a seafood version called a crab rangoon. It is also a popular Chinese food that uses crab meat as stuffing instead of cream cheese. I’ve had one of these before, and it was equally delicious so feel free to make some alongside these cream cheese rangoons for more variety.

Making cream cheese rangoon is really simple. You’ll only need about 4 ingredients with garlic powder as an optional seasoning. First step is to make the delicious creamy stuffing; simply mix the cream cheese and scallions in a bowl. After that, place about a teaspoon of it on each of the wonton wrappers. To seal the wrapper, make sure the rangoons end up looking like a star. Bring each opposite corner to the middle and pinch it shut.

Remember to keep the star shape, don’t just fold and seal in half. The shape makes it stand out from the rest of the appetizers, and it’s also to distinguish it as a fried rangoon. I sealed the corners tightly using an egg wash, and then they were ready for deep frying! You can also cook these using an air fryer, if you have one.

After they turned golden brown, I removed them from the hot oil, waited for a few minutes, and then started munching on them. I also had a dipping sauce to pair with these cream cheese rangoons. Panda Express pairs it with a sweet and sour sauce which is what I made to really complete my homemade Chinese takeout. I really enjoyed the delicious crispiness of the wonton and its contrasting creamy stuffing. I had some leftovers after I shared some with my friends. Fortunately, they keep well in the refrigerator so I stored them inside an airtight container, which makes it easy to take them out for reheating.

How To Make How To Make Cream Cheese Rangoon (Panda Express Copycat)

Recreate the famous Panda Express cream cheese rangoon with this simple recipe. Filled with cream cheese and scallions, you’ll love every crispy and creamy bite of this Chinese restaurant appetizer.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • vegetable shortening,or oil, for frying
  • 8ozcream cheese,(1 package), softened
  • tbspscallion,or green onions, thinly sliced
  • garlic powder,optional
  • 48wonton wrappers


  1. Heat enough oil to fill 2 to 3-inches in a medium pot to 350 degrees F.

  2. In a small bowl, beat together the cream cheese, scallions, and garlic powder.

  3. Spoon about 1 teaspoon of cream cheese mixture onto a wonton wrapper. Fold the wonton by brushing a little water or egg wash over all of the edges of the wonton skin. Then, fold the wonton diagonally into a triangle.

  4. Be sure to seal all of the edges completely. Take the 2 opposite corners and press and twist them together.

  5. When the shortening is heated, test to see that it is 350 degrees F, or using a small piece of a wonton wrapper. If the wrapper bubbles immediately when dropped into the hot fat, it is ready.

  6. Drop only 4 or 5 pieces at a time into the hot fat. After about 1 minute, the wonton will begin to brown, then it will brown rapidly.

  7. Once golden brown, carefully remove the wontons and drain briefly on paper towels before serving. Enjoy!


  • Calories: 1312.07kcal
  • Protein: 41.04g
  • Cholesterol: 96.93mg
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