Crispy baked cream cheese wontons — you won’t miss the fried version. The filling is creamy, slightly sweet, a touch spicy, and absolutely delicious.
These little bites go great alongside beef and broccoli noodles, orange chicken, Mongolian beef, or an Asian chicken salad.
This post was originally published on 09/1/2017.
I’ve yet to meet someone who doesn’t like baked cream cheese wontons. Often called crab rangoon, these usually contain no crab — just a rich cream cheese filling that hits all the right notes.
We used to order fried wontons with takeout, but the greasy aftermath never felt great. Making them at home lets me control the ingredients and keep the texture light.
After some trial and error, I landed on a version the whole family loves. The filling is creamy, slightly sweet, and has a faint spicy kick. Even the kids ask for seconds.
How To Get Cream Cheese Wontons Crispy When Baked
The best part: these bake in the oven, no frying required. They develop slightly crispy edges while staying tender in the center.
To crisp them up, give the assembled wontons a light mist of cooking spray. Use a neutral, mild spray so it doesn’t add any unwanted flavor.
Arrange the wontons on a baking sheet, spray quickly with a wrist motion — just a light coating is enough.
My husband made the batch in the photos, so they’re easy enough for anyone to prepare.
What To Use To Wrap Cream Cheese Wontons
Wonton wrappers are usually in the refrigerated section of your grocery store, often near tofu or other refrigerated Asian items. If you can’t find them, ask a store associate.
Wrappers dry out quickly once exposed to air, so keep them covered while you work and use them soon after opening.
How To Fold Cream Cheese Wontons
Folding is simple and fast.
Keep a small bowl of water handy. Place a wrapper flat, add about 1–2 teaspoons of the cream cheese mixture to the center — too much will cause leakage.
Dip a finger in water and moisten the wrapper edge, fold into a triangle, and press to seal. You can leave them as triangles or pinch the open ends toward the center to create a little crescent shape.
Can You Freeze Cream Cheese Wontons
Technically you can freeze many things, but I haven’t had success freezing these. We usually eat them all at once.
If you refrigerate leftovers, they don’t reheat with the same texture; the wrappers can become soggy. If you want make-ahead convenience, prepare and bake only what you plan to eat, or assemble and freeze unbaked wontons on a tray, then transfer to a bag — note that results may vary.
This recipe is quick and straightforward, so doubling the batch is easy if you want extra for a gathering.
What To Serve With Cream Cheese Wontons
- Easy and Healthy Asian Chicken Salad
- Spicy Korean Chicken and Rice Bowls
- Skinny Orange Chicken — stovetop, no frying
- Mongolian Beef — a flavorful, family-friendly option
- Spicy Oven Kale Chips for a crunchy side
- Honey Sesame Chicken
- Skinny Beef and Broccoli Noodles — a 30-minute family dinner
- Grilled Honey Garlic Chicken
- Sticky Asian Zing Wings — bold and sticky
Baked Cream Cheese Wontons
Crispy baked cream cheese wontons — creamy, slightly sweet, with a touch of heat. Perfect as an appetizer or snack.
Ingredients
- 12 wonton wrappers
- 4 oz cream cheese
- 1 green onion, finely diced
- ½ tsp Sriracha
- 1 tsp sugar
- cooking spray
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Finely dice the green onion, using both white and green parts.
- In a bowl, combine cream cheese, green onion, Sriracha, and sugar until smooth.
- Place about 1–2 teaspoons of filling in the center of each wonton wrapper.
- Moisten the wrapper edge with water, fold into a triangle, and press to seal. Optionally pinch the sides toward the center for a crescent shape.
- Arrange filled wontons on the prepared baking sheet.
- Lightly mist the wontons with cooking spray to help them crisp.
- Bake 8 minutes or until golden on the edges.
- Remove and serve immediately.
Nutrition Information:
Yield: 12
Serving Size: 4
Amount Per Serving:
Calories: 59
Total Fat: 3g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 81mg
Carbohydrates: 6g
Fiber: 0g
Sugar: 1g
Protein: 1g
Nutrition figures are estimates from online calculators.
Follow the Modern Crumb Pinterest board for more meal ideas and subscribe to the newsletter for updates when new recipes are posted.