Last month I had a really great opportunity to write a guest post for one of my favorite blogs, Lil’ Luna, and I was delighted to share this recipe. Now that it’s been a while, I wanted to share it with my readers as well, because it’s just too delicious to miss out on!
I am obsessed with Chinese food, and I will pretty much make any excuse to indulge in it. But lets be real, most Chinese take out isn’t exactly what you would call healthy. After spotting some of these wonton wrappers at my local grocery store, I decided to try my hand in making one of my favorite Chinese appetizers, Cream Cheese Rangoon. Typically these bad boys are fried to crispy perfection, but I figured they would be just as good baked. After browsing different recipes for a while, I pretty much came to the conclusion that these would be easy to make, and there was no reason I had to spend $6 on an order of 5 rangoons anymore. They would be amazing, I knew it.
Sure enough, I was right! These were so easy to whip up, and you only need 6 ingredients to make them (though, I wouldn’t even count 2 of the 6, personally). Baked Cream Cheese Rangoon are perfect for a dinner party passed appetizer, march madness snack, or as an appetizer to your favorite make at home Chinese meal. Baking these saves so many calories, and you still get that awesome crunch you expect.
Serve them up with your favorite sweet and sour sauce and you are good to go!
- 8 oz cream cheese , softened
- 1/2 clove garlic , minced
- dash of salt
- 2 green onions , chopped
- 1 egg
- 24 square wonton wrappers
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Preheat oven to 400 degrees F. In a medium bowl, beat cream cheese, garlic, salt and onions until well mixed.
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Whisk egg until well beaten in a small bowl.
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Place one teaspoon of cream cheese mixture into the center of one wonton wrapper. Dip your finger into the beaten egg and lightly coat the outer edges of the wonton wrapper. Bring all the corners of the wonton together up to the center and pinch. Slide your fingers all the sides together to to form an "X" or star appearance, and make sure they are sealed (or else the filling may come out). You can add more egg wash if needed. Place on a lined baking sheet. Repeat for remaining wontons.
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Lightly spray the tops of the wontons with olive oil spray.
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Bake at 400 degrees F for 7-12 minutes or until tops are golden brown in color. Check after 7 minutes to ensure they don’t burn.
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Serve with your favorite dipping sauce, out of the oven
Makes 24 rangoon
That’s all there is to it! I hope y’all enjoy the Baked Cream Cheese Rangoons as much as we do at my house!
Like I mentioned earlier, we love Asian inspired food over here…these are some of my favorite recipes:
Crock Pot Honey Sesame Chicken Lettuce Wraps
Thanks for visiting!
– Allyson
Lisa@ Cooking with Curls says
Those are so cute Allyson, I love that shape!! I chickened out of baking my rangoons the last time I made them. I wasn’t sure that they would work…and now I know that they will. Thank you. 🙂
Allyson says
You can do it! They are really easy once you get the hang of it!
Dawn @ Reveal Natural Health says
These look amazing! I will definitely have to try making these. I love getting the Chinese take out feel at home. It is so much healthier that way. I have never bought or worked with wonton wrappers, so that will be a new challenge for me. I’ve pinned your recipe. I’m so glad I found this at Frugal Fridays link up.