Panda Express Cream Cheese Rangoon (Copycat)
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Panda Express Cream Cheese Rangoon made with a creamy center and crispy exterior, these are the perfect appetizer for your next Chinese takeout meal.
Panda Express Cream Cheese Rangoon may seem like a Chinese restaurant favorite but it is actually not the crab (or Krab) wontons you’re used to. In this version there is no seafood, so the flavor is mostly made up of cream cheese and crispy delicious wontons.
The hardest part of the recipe really just lies in making the same shape. If you remember playing the fortune teller paper game as a kid, thats what your hand looks like when making these. You have to fold into the center from the center of each side so you make little wings that you can seal together. While it isn’t necessary or add to the flavor, it is definitely cute and adds to the copycat nature of the recipe. You can also just fold the wonton in half into a triangle and fry them up!
Also I am shooting for the Panda Express E-Cookbook to be released in the next month, so you guys will just be able to download the whole set of recipes instead of having to collect all the links together.
Keeping track of all the Panda Express copycat recipes here on the blog?
- Panda Express Orange Chicken
- Panda Express Mushroom Chicken
- Panda Express Firecracker Chicken Breast
- Panda Express Chow Mein
- Panda Express Fried Rice
- Panda Express Black Pepper Chicken
- Panda Express Kung Pao Chicken
- Panda Express Beijing Beef
- Panda Express Mandarin Teriyaki Chicken
- Panda Express Sweet and Sour Sauce
- Panda Express String Bean Chicken Breast
- Panda Express Honey Walnut Shrimp
- Panda Express Cream Cheese Rangoon (you’re here!)
- Panda Express Beef and Broccoli
- Panda Express Sweetfire Chicken Breast
You’re also going to want to serve the Panda Express Cream Cheese Rangoon with some sweet and sour sauce. If you don’t want to have dairy or you have friends coming over who may not tolerate/like cream cheese, you can also cut the wontons into strips and fry them up to dip into some sweet and sour sauce too.
Panda Express Cream Cheese Rangoon
Ingredients
- 8 ounces cream cheese , softened
- 2 tablespoons scallions , minced
- 1/8 teaspoon garlic powder
- 24 wonton wrappers
- Oil
Instructions
- In a small bowl mix the cream cheese, scallions and garlic powder together.
- Preheat oil in a heavy bottomed pot, a couple inches high to 350 degrees.
- Put 1 tablespoon in a middle of a wonton wrapper and with your finger add water to the edges.
- Push the four centers of each side into the middle and press them together.
- Once the middle is connected from all four sides connect the little wings coming out from the middle
- Let sit while you make all the wontons and when you start to fry, begin with the wontons you made first, they'll be the driest.
- You aren't cooking anything to a specific temperature for food safety reasons, so just cook until golden brown
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Rangoons are a guilty pleasure of mine and these are amazing!
Thanks, Rahul! I really like them too!
Crab Rangoon is one of my favorite apps! I make a similar version but gluten free.
Those are so good in house, but being able to making them myself is starting to make me laugh maniacally. They are just too good!
It really should be illegal to make these in your own house – I might never stop eating them!
Yum! These are one of my favorite appetizers. I can’t wait to try them at home!
Mine too! I hope you like them!
These are favorite of mine and I’ve always wondered how to make them. So glad you shared this because I’ll being trying it this weekend.
Thanks! I hope you come back and let me know how they turn out!
We are big fans of Chinese food in our house. This sounds super delish.
Thanks!
I love anything stuffed with cream cheese. I’ve had rangoons with out the crab and I love them, I wish more places had them.
I agree! These are really tasty appetizers!
I absolutely love crab Rangoon. After looking at the pictures and reading the recipe, I am craving them!
Thanks! I was craving them as I wrote this post, and I had just eaten them!
Oh my gosh these Rangoons look amazing!!! I have had them before and love them, I never thought to make them at home like this before.
Thanks, Vera! A lot of people are intimidated by home frying, but just be careful and practice your cooking times and they’ll be coming out perfect in no time!
I am embarrassed to say I have never heard of this before, but I really want to try them! They look like something I would LOVE!
You can’t go wrong with fried dough and cream cheese in my book! 🙂
Rangoon’s are the BEST! I’m super excited to try this recipe! Thanks!
You’re welcome! I hope you enjoy them!
I had no idea Panda Express offered rangoons but they are definitely a must when it comes to ordering Chinese. I look forward to downloading the full ebook too.
Thanks, Marcie! I love to get rangoons when I order Chinese too!
I absolutely adore Rangoon! It’s something I never really thought about making at home before so this gives me a recipe to try. I’m sure my family will appreciate it. There’s never enough to go around when we get take out.
A lot of people don’t realize how easy it can be to fry at home! I hope you like them!
I agree, it is cute! And adds to the copy cat nature. These look so yummy. I just love rangoon. Give me anything fried and I am a fat, happy camper.
Thanks, Rachael! I love rangoon too!
My kids are crazy about Panda Express. They’d love it if I could make their favorite recipes at home. This sounds like an awesome recipe.
I’ve got a whole assortment of Panda recipes for them to choose from 🙂
I love trying copy cat recipes. I will have to get the ingredients i need to make this recipe on the weekend.
I love copycat recipes too! (As if you couldn’t tell just by looking at the blog.)
This recipe looks like a delicious and easy meal to make. I think my family will love it.
Thank you!
Wowza ! Those look amazing and I’m craving cream cheese rangoon now. Can you bring me some ? I tip well haha
Haha, you’re outside my delivery area. 😉
These are great! I never realized how easy it would be to make my own! Probably a smidge heathier too!
Just a bit! 😉
These are my favorite “treats” when I go to Panda. Making them at home is so much better.
I adore rangoons and hate all seafood, so these are perfect for me. One thing you can do if you want it to look like more traditional crabby goons, or if you want to health it up like 1/8 of a point, is to mix some microplaned carrot into the cream cheese. The orange bits resemble crab. 🙂
That is such an awesome idea!!
These were good but I felt it was missing something. I added a tiny bit of sugar to the mixture and that was exactly what it needed. Will definitely be making this again with the added tweak. Thank you for the recipe.
So glad you loved it and came back to let me know!
Do you know a way to bake these instead of frying?
You can definitely bake them instead of frying but it will alter the taste. My suggestion would be to at least spray them with canola oil before putting them in the oven.
I am definitely going to try some of these recipes! One of my favorite sides is the spring rolls. Do you have the recipe for them? That would be awesome!
Not yet, but I’ll add it to my list! Thanks!
Hi Sabrina! UPDATE (again!)
You are just so awesome! Love your recipes! So user friendly, anyone can do it! Can’t wait to try this recipe.. Always a fave! A few questions ~ How would I modify to create a dip? Also, if I wanted to add crab meat, how much do you suggest? If I don’t have wonton wraps, do you think crescent rolls are a good substitute? Reviewing your Panda Express copycat recipes, I noticed there’s not a lot mein recipe… Did I miss it? Would love to have a Chicken and Shrimp (respectively) lo mein recipe! YuM! YuM! ??
Thanks, you’re a baby doll!
Thank you so much, Karen!! I’m so glad you’re loving all the recipes. I am working on making this a dip option so stay tuned for that but if you’re needing one now, I would recommend this one (http://www.foodnetwork.com/recipes/sandra-lee/hot-crab-rangoon-dip-with-won-ton-chips-recipe-1950475). If you’re going to use crescent rolls, I would suggest putting them in a muffin tin and filling it that way to bake. As for the lo mein recipe, that will be coming soon as well 🙂 We seem to be on the same recipe wave length, haha! I look forward to seeing you around the site!
I am making crab Rangoon this evening. I was hoping to not fry but they taste better that way. I will use your recipe but add crab. I know this recipe will be delicious.
Also to Karen, I have made a crab dip for years to put on top of crackers or triscuits. I use:
1 can crab or shrimp meat (lg can)
1 8oz. Philly cream cheese
1 2cup bag mozzarella
1 tsp Worcestershire
Green onions to your liking
Flavor to taste with Old Bay seasoning, Creole seasoning or salt and pepper. Which ever suits your palate.
I also like to top with a mix of seafood sauce (horseradish, ketchup and Worcestershire) Yum!
You could even put them on bread and pop in the oven.
The new five flavor shrimp copycat recipe from this past summer would be ABOLOSUTELY AWESOME!! Could you please try it????
I didn’t get to try it but I’ll keep my eye out for it!
Can these be done in an actifry?
I haven’t tested it so I’m not comfortable giving a recommendation, sorry.
How could these be made in the oven instead of a fryer? What temp and how long?
I haven’t tried it but I’m sure you could. They won’t be as crispy but if you spray them with cooking spray or brush them with oil before baking. I would suggest 400 degrees and they would probably need 10-15 minutes or until golden brown. Let me know how they turn out!