Panda Express Cream Cheese wontons are a tasty appetizer available at Panda Express. I like how they don’t pretend these are Crab Rangoon. These are the creamy and crunchy wontons you would often find at your favorite Chinese food buffet. With just a couple of ingredients, you can be making a whole batch of similar cream cheese wontons in no time.
These cream cheese wontons are tasty and very simple to make. You need some cream cheese, sliced green onions, wonton wrappers, your favorite sweet and sour sauce, and some cooking oil or shortening. I made mine with shortening because I personally think you get a crispier fry when you use shortening. If you have plain vegetable oil, corn oil, or sunflower oil, all of these will work well. I have never tried deep frying in olive oil, and since it is so expensive, it is unlikely that I will try to do that anytime soon.
I love these little puffs. I just love biting into the savory filling and dipping this into a sweet and sour sauce. Whenever I go to the Panda Express for me, this is a must-have menu item. Enjoy making Panda Express Cream Cheese Wontons today. You don’t to stop here, you could also fill these with leftover taco meat for taco wontons, a little bit of spaghetti sauce and mozzarella cheese, the possibilities really are endless. These are simple to make and inexpensive, and we will save the crab puffs for another time.
Check out these other Panda Express copycat recipes
Panda Express Cream Cheese Wontons
- Vegetable shortening or oil, for frying
- 8 ounces package cream cheese, softened
- 1 1/2 tablespoons scallion thinly sliced
- Garlic powder (optional)
- 48 wonton wrappers
- Heat enough vegetable shortening or oil to fill 2 to 3 inches in a medium pot to 350 degrees F. If you have an electric fryer, you can use that.
- In a small bowl beat together the cream cheese and scallions. If desired a touch of garlic powder may be added for additional flavor. Spoon about 1 teaspoon of cream cheese mixture onto a wonton wrapper. Fold the wonton by brushing a little water over all of the edges of the wonton skin. Fold the wonton diagonally into a triangle. Be sure to seal all of the edges completely; this will keep the filling from running out of the wonton when being cooked. Take the two opposite corners and press and twist them together. You may need to tack them together by brushing with a little water.
- When the shortening is heated, you can use a thermometer and test to see that it is 350 degrees F, or you may test with a small piece of wonton wrapper. If the wrapper bubbles immediately when dropped into the hot fat, it is ready. Drop only 4 or 5 pieces at a time into the hot fat. After about 1 minute, the wonton will begin to brown, then it will brown rapidly, so be careful to remove it when it is lightly browned. If your oil is shallow, you may need to flip over the wonton. Carefully remove the wontons and drain briefly on paper towels before serving.