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person dipping a deep fried cream cheese rangoon into a bowl of sauce
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5 from 2 votes

Panda Express Cream Cheese Rangoon

This easy homemade appetizer is a great way to start a meal of Chinese takeout.  Learn how to make cream cheese rangoon just like Panda Express does.  Your family will be eating up these crispy rangoon as fast as they can!
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Appetizer
Cuisine: Chinese
Keyword: cream cheese rangoon, panda express, wontons
Servings: 24 rangoon
Calories: 55kcal
Author: Emma


  • 8 ounces cream cheese softened
  • ¼ cup thinly sliced green onions
  • ½ teaspoon garlic powder
  • 24 wonton wrappers
  • Peanut oil or another high smoke point oil for deep frying


  • Place the softened cream cheese, green onion, and garlic powder in a bowl and stir until well blended.
  • Separate a wonton wrapper from the stack and place it on the work surface.  Drop about 2 teaspoons of the cream cheese filling on the wonton wrapper, then place a dot of water on each side of the wrapper.  Bring the center of each side into the middle and pinch firmly.  (See photos in the blog post for a visual demonstration of this technique.)  Repeat until you have used up all of the cream cheese filling.
  • Fill a heavy-bottomed Dutch oven or large saucepan with two inches of peanut oil.  Set it over medium-high heat until the oil has reached 350 F on a thermometer, then turn the heat to medium-low.
  • Carefully place three rangoon in the hot oil, letting them float around the pot until they are a nice golden brown.  Be sure to remove the rangoon when they are a little lighter in color than you would like, as they will darken a couple of shades as they cool.  Use a slotted spoon or spider to lift them from the oil, then let them drain on paper towels.  Repeat until all the rangoon are fried.
  • Let the rangoon cool for 5-10 minutes before enjoying, as they will be extremely hot from the oil.  Enjoy immediately with sweet-and-sour dipping sauce or as an appetizer for other Panda Express dishes.


  • When you shape the wontons, make sure that no filling is oozing out, or more may bubble out during the frying.
  • Don't flip the rangoon upside down when they're frying, or the cream cheese may leak out.


Serving: 1rangoon | Calories: 55kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 73mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg