Copycat Panda Express Cream Cheese Rangoon (Crispy & Easy)
Crispy on the outside, creamy on the inside – Panda Express Cream Cheese Rangoon is the ultimate craveable appetizer, and it is surprisingly easy to make at home. This copycat recipe gives you that signature sweet-savory filling in golden, crunchy wonton shells, ready to fry or bake.
Why You’ll Love This Recipe
- Crispier and fresher than takeout
- Just a few simple ingredients
- Fry them or bake them – your choice
- Perfect make-ahead party appetizer
Copycat Panda Express Cream Cheese Rangoon
Ingredients
Equipment
Method
- In a bowl, beat the cream cheese with the powdered sugar, green onion, garlic powder, and Worcestershire until smooth.
- Place a wonton wrapper on a clean surface and add about 1 teaspoon of filling to the center.
- Dip a finger in water and moisten all four edges, then fold into a triangle or pinch the four corners up to seal tightly, pressing out air.
- Heat the oil to 350F. Fry the rangoon in batches for 2-3 minutes, turning once, until golden and crisp.
- Drain on a paper-towel-lined plate and serve warm with sweet and sour or sweet chili sauce.
Notes
Tips for the Best Cream Cheese Rangoon
- Soften the cream cheese fully so the filling beats smooth
- Use only about 1 teaspoon of filling per wrapper to prevent bursting
- Seal the edges well with water and press out air pockets
- Keep oil at a steady 350F for even, golden frying
Storage & Reheating
Best eaten fresh and hot. Store cooled leftovers in the fridge up to 3 days and re-crisp in a 375F oven or air fryer for a few minutes. Unfried, filled rangoon can be frozen on a tray, then bagged, and fried straight from frozen.
Variations to Try
- Bake at 425F for 12-14 minutes, brushed with oil, for a lighter version
- Air fry at 375F for 8 minutes, shaking halfway
- Add a little crab or imitation crab for classic crab rangoon
Frequently Asked Questions
What is in Panda Express Cream Cheese Rangoon?
A sweet, savory cream cheese filling wrapped in a wonton and fried until crisp. This copycat adds green onion, garlic powder, and a touch of Worcestershire for depth.
Can I bake or air fry rangoon instead of frying?
Yes. Brush with oil and bake at 425F for 12-14 minutes, or air fry at 375F for about 8 minutes until golden.
How do I keep rangoon from bursting?
Use about a teaspoon of filling, press out air, and seal the edges firmly with water before cooking.
