RoastedRangoon Cream Cheese Recipe
These delicious cream cheese Rangoons are filled with cream cheese, garlic and onions, and then baked until perfect and crispy!
It is always fun to make a Chinese meal at home, including main dishes, side dishes and appetizers! We like to serve this Rangoon appetizer with some egg soup, orange chicken, and of course some fried rice! This is better than takeaway.
Save money and calories!
Today, I decided to try to make one of my favorite Chinese appetizers: Cream Cheese Rangoon!
Usually these bad boys are fried, but I think they will be grilled just as well. After browsing different recipes for a while, I came to the conclusion that these are easy to make, and I have no reason to order 5 Yangon for another $6.
Sure enough, I was right! These are easy to make, you only need 6 ingredients to make them (however, I won’t even count 2 of the 6, personally).
Baked Cream Cheese Rangoon is perfect for dinner appetizers, crazy parade snacks, or with your favorite “made at home” Chinese food. Baking these can save a lot of calories, and you will still get the great crunch you expect.
How to make roasted Rangoon
Where can I buy wonton wrappers? Wonton wrappers can be found in most grocery stores. I have seen them in the cold storage area in the produce area or the Chinese food area in the freezer area. I suggest you skip the search and ask the store staff.
Prepare. Preheat the oven to 400° F. Mix the fillings together in one bowl, then whisk the eggs in another bowl.
full. Put a teaspoon of cream cheese mixture into the center of a wonton wrapper. Dip your fingers into the beaten egg and apply lightly to the outer edge.
fold. Put all the corners of the wonton together to the center and pinch tightly. Slide your fingers on all sides to create an “X” or star shape and make sure they are sealed (otherwise the filling may come out). If necessary, you can add more egg wash. Repeat for the remaining wontons.
bake. Place the folded wontons on a baking tray, lightly spray the top and sides with olive oil spray, and then turn each Yangon to one side. Bake at 375 degrees F for 5-6 minutes, flip to the other side and bake for another 5-6 minutes (or until the top is golden brown).
Serve. Take it straight out of the oven Favorite dipping sauce:
- Duck sauce: This is a sweet and sour sauce
- Thai sauce
- soy sauce
- seafood sauce
Not only can you change the flavor by using different dips, you can also add flavor to the cream cheese.
- Omit the onion and garlic, but mix the cream cheese with some peanut butter
- Mix cream cheese with your favorite jam (strawberry, raspberry or blueberry)
- Add a little shredded cheddar cheese to the cream cheese
- Add some cooked crabs to the filling to get delicious Rangoon crabs
Cooking in the air Fry Pan: Spray olive oil. Place Rangoon in a single layer, set the fryer to 350°, and fry for 7 minutes.
Advance and storage tips
Do it in advance: If you want to make these in advance and store them in the refrigerator, you can. I don’t recommend storing unbaked Yangon in the refrigerator because the wonton wrappers will dry out quickly.
- After assembling Yangon, arrange them in a single layer on a tray, and then glue them in the refrigerator.
- Freeze them until they harden, then transfer them to a freezer safe container or Ziploc.
- Freeze for 2-3 months
- Bake: According to the recipe instructions, let them thaw for 10-15 minutes before baking.
Storage: Store the remaining Yangon in an airtight container in the refrigerator for 2-3 days, or in the refrigerator for about 2 weeks. Reheat in the oven: preheat the oven to 325°F and bake until warm, about 5-8 minutes or 8-10 minutes (if frozen).
For more home-cooked Chinese dishes, please try:
Preparation time 10 minutes
Cooking time 7 minutes
Total time 17 minutes
Calories 35 kcal
Author Little Luna
- 8 ounces cream cheese softened
- 1/2 clove garlic minced
- Dash salt
- 2 shallots chopped
- 1 egg
- 24 square wonton wrappers
Preheat the oven to 400 degrees Fahrenheit. In a medium bowl, whisk together the cream cheese, garlic, salt, and onion.
Whisk the eggs in a small bowl until beaten.
Put a teaspoon of cream cheese mixture into the center of a wonton wrapper. Dip your fingers into the beaten egg and apply lightly to the outer edge.
Put all the corners of the wonton together to the center and pinch tightly. Slide your fingers on all sides to create an “X” or star shape and make sure they are sealed (otherwise the filling may come out). If necessary, you can add more egg wash. Repeat for the remaining wontons.
Lightly spray the top and sides of the ravioli with olive oil spray. Place it on a baking sheet lined with foil.
Bake at 375 degrees F for 5 minutes, then flip to the other side and bake for another 5 minutes.
Remove from the oven and serve with your favorite dipping sauce.
Air fryer instructions: Cook for 7 minutes at 350 degrees.
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