Cream Cheese Rangoon from Panda Express features a creamy, tangy cream cheese filling wrapped in a crispy, golden wonton shell, delivering a delightful contrast of smooth and crunchy textures.
Equipments
- Mixing bowl
- Spoon or spatula
- Knife
- Cutting board
- Small spoon (for filling wontons)
- Pastry brush (optional, for sealing edges)
- Plate or tray
- Deep fryer or large heavy-bottomed pot
- Slotted spoon or spider strainer
- Paper towels (for draining)
- Tongs
Ingredients
- 8 oz (225g) cream cheese
- 1/4 cup finely chopped green onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 24 wonton wrappers
- Vegetable oil (for frying)
- Water (for sealing edges)
Ensure the cream cheese is softened to room temperature for easy mixing and a smooth filling texture. Finely chop the green onions to evenly distribute their flavor throughout the cream cheese mixture. Use just enough water to seal the wonton wrappers securely, preventing oil from seeping inside during frying. Maintain vegetable oil at 350degF (175degC) for a crispy and golden exterior without absorbing excess grease. You can recreate the delicious Cream Cheese Rangoon from Panda Express by following this copycat recipe's ingredient proportions and preparation tips.
Instructions
- Place cream cheese, green onions, garlic powder, onion powder, and salt in a mixing bowl.
- Mix with a spoon or spatula until smooth and combined.
- Set out wonton wrappers on a clean cutting board.
- Spoon about 1 teaspoon of filling onto the center of each wonton wrapper.
- Moisten edges of the wrapper with water using your fingertip or pastry brush.
- Fold wrappers into a triangle or desired shape, pressing edges to seal tightly.
- Place assembled Rangoons on a plate or tray.
- Heat vegetable oil in deep fryer or heavy-bottomed pot to 350°F (175°C).
- Fry Rangoons in batches without overcrowding, 2-3 minutes, until golden brown.
- Use slotted spoon or spider strainer to remove Rangoons and place on paper towels to drain.
- Serve warm.
Substitution
Cream Cheese Rangoon from Panda Express copycat menu requires cream cheese as the primary filling ingredient, which can be substituted with Neufchatel cheese for a lower-fat option or blended ricotta for a milder flavor. You can replace wonton wrappers with egg roll wrappers, though they may result in a thicker, chewier texture rather than a crisp delicate shell. Use a small amount of water or beaten egg as an effective sealant for the wonton edges to prevent filling leakage during frying. When deep frying, maintain oil temperature between 350degF to 375degF (175degC to 190degC) for an evenly golden, crispy exterior. If you don't have a deep fryer, a heavy-bottomed pot with a thermometer works well for frying these rangoon.
Tips
Ensure your cream cheese is softened before mixing for a smooth filling that blends easily with green onions and spices. When sealing wonton wrappers, moisten the edges evenly with water to prevent them from opening during frying. Maintain the oil temperature at 350degF (175degC) for crisp, golden Rangoons and avoid overcrowding the pot to ensure even cooking. Use a slotted spoon to remove Rangoons and drain excess oil on paper towels to keep them crispy and light for your perfect bite.
Nutritions
Cream Cheese Rangoon from Panda Express provides a rich source of protein and calcium primarily from the cream cheese filling, contributing to your daily dairy intake. The wonton wrappers add carbohydrates for energy, while the frying process increases the calorie and fat content due to absorption of vegetable oil. Green onions supply small amounts of vitamins A and C, adding some nutritional value and flavor to each bite. Enjoy these treats in moderation to balance indulgence with your overall nutrition goals.
Storage
Store leftover Cream Cheese Rangoon in an airtight container lined with paper towels to absorb excess moisture and maintain crispiness. Refrigerate for up to 2 days to keep the cream cheese filling fresh and safe to eat. Reheat your Rangoons in a preheated oven or air fryer at 350degF (175degC) for 5-7 minutes to restore their golden, crispy texture.
Variation or Alternatives
For a variation, substitute cream cheese with ricotta or mascarpone for a lighter, less tangy filling. Incorporate finely minced cooked shrimp or crab meat to add a seafood twist and enhance the umami flavor. Experiment with baking instead of frying by brushing wontons with oil and baking at 400degF (200degC) for 12-15 minutes to achieve a crispy texture with less oil. Customize your filling by adding finely chopped water chestnuts or shredded carrots to introduce additional crunch and freshness to your Cream Cheese Rangoon.
Allergies
Cream Cheese Rangoon from Panda Express contains dairy in the form of cream cheese, which may trigger allergic reactions in individuals with lactose intolerance or milk protein allergies. The wonton wrappers typically contain wheat, posing a risk for those with gluten sensitivity or celiac disease. Your allergies should be carefully considered before consuming this dish to avoid any adverse reactions.
Why this recipe?
Panda Express's Cream Cheese Rangoon combines a crispy, golden exterior with a smooth, tangy cream cheese filling, creating a satisfying contrast that appeals to many taste buds. The flavorful blend of cream cheese and mild seasonings wrapped in a perfectly fried wonton shell makes it a popular appetizer choice. You can easily recreate this dish at home, allowing for customization of ingredients and freshness that often surpasses restaurant quality. Trying a copycat recipe is worth it because it delivers the same delicious experience with the added benefit of controlling portions and ingredients.