Cream Cheese Rangoon
Easy and delicious Chinese appetizer - tastes just like takeout!
Equipment
- Deep fryer
Ingredients
- oil for frying
- 4 oz cream cheese softened
- ¾ Tbsp green onions thinly sliced
- wonton wrappers
Instructions
- Heat the frying oil to approximately 350 degrees
- In a small bowl, beat together cream cheese and green onions.
- Spoon about 1 tsp of cream cheese mixture into a wonton wrapper. Fold the wonton by folding it in half around the filling, pressing the centers together, and then bringing the opposite halves together, pressing the dough together. You may need to brush the wrapper with water to fully seal them.
- When the oil is hot, deep fry a few pieces at a time, be sure not to overcrowd your oil. After about a minute or so the wonton will begin to brown, remove it when lightly browned to avoid burning.
Notes
- Make ahead! The wrapping of the filling can be slightly tedious, this step can be done in advance, store the ready to fry rangoon in the fridge up to 24 hours before frying.