If you love ordering those crispy, sweet, creamy wontons from your favorite Chinese restaurant, you’re going to flip when you find out just how easy they are to make at home.
These Fried Sweet Cream Cheese Wontons are golden, crunchy, slightly sweet, and filled with the creamiest mixture—perfect as an appetizer, dessert, or an anytime treat.
Most of the time you will know these as Crab Rangoons, but I make mine without the crab. I turn them into a delicious sweet fried concoction that goes great with my Mongolian Ground Beef Noodles or my Sweet and Sour Chicken.
Why You’ll Love These Sweet Cream Cheese Wontons
- Crispy, crunchy shell with a soft, creamy center
- 5 simple ingredients you probably already have
- Ready in under 20 minutes
- Perfect for dipping in sweet & sour sauce, raspberry sauce, or honey
- Great for parties, potlucks, or “just because”
Ingredients You Need
- Oil for frying (vegetable or canola)
- 1 package wonton wrappers (usually found in the produce section)
- 8 ounces cream cheese, softened
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (for thinning, optional)
How to Make Fried Sweet Cream Cheese Wontons
1. Make the Filling
In a bowl, beat together the cream cheese, powdered sugar, and vanilla until smooth. Add a splash of milk only if you want the filling a little lighter and creamier.
2. Assemble the Wontons
- Lay out a wonton wrapper.
- Place 1 teaspoon of filling in the center.
- Use a finger dipped in water to wet the edges.
- Fold into a triangle or bring all four corners together to make a purse shape.
- Press firmly to seal—this prevents the filling from leaking out.
3. Heat the Oil
In a deep skillet or Dutch oven, heat 2 inches of oil to 350°F. The oil needs to be hot enough so the wontons fry quickly and crisp up without absorbing too much grease.
4. Fry Until Golden
Fry 4–6 wontons at a time for 30–45 seconds per side, or until they turn a gorgeous golden brown. Remove and drain on paper towels.
Serve with my homemade sweet and sour sauce for the perfect dipping sauce.
Tips for Perfect Wontons Every Time
- If you want to air fry, spray with oil and cook at 350°F for 6–8 minutes.
- Don’t overfill—a little goes a long way.
- Seal tightly to avoid filling leaks.
- Keep wrappers covered with a damp towel so they don’t dry out.
- Serve immediately—they’re best when hot and crisp.
How to Store & Reheat
You can also freeze uncooked wontons and fry straight from frozen—just add about 30 seconds to the cook time.
Store leftover wontons in the refrigerator for up to 3 days.
Reheat in the air fryer or oven to keep them crispy.
Make It a Takeout Night at Home
These fried sweet cream cheese wontons pair perfectly with homemade favorites like:
- Chicken Fried Rice
- Egg Drop Soup
- Mongolian Beef Noodles
- Chinese Lemon Chicken
- Chinese Sweet Biscuits
Set up a little takeout-style dinner at home and your family will think you’ve ordered from the best Chinese spot in town!
Fried Sweet Cream Cheese Wontons (Just Like Your Favorite Chinese Restaurant!)
These sweet cream cheese wontons are perfect for your next take-out night at home.
Ingredients
- 1 package wonton wrappers (usually found in the produce section)
- 8 ounces cream cheese, softened
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (for thinning, optional)
- Oil for frying (vegetable or canola)
Instructions
1. Make the Filling In a bowl, beat together the cream cheese, powdered sugar, and vanilla until smooth. Add a splash of milk only if you want the filling a little lighter and creamier. 2. Assemble the Wontons Lay out a wonton wrapper. Place 1 teaspoon of filling in the center. Use a finger dipped in water to wet the edges. Fold into a triangle or bring all four corners together to make a purse shape. Press firmly to seal—this prevents the filling from leaking out. 3. Heat the Oil In a deep skillet or Dutch oven, heat 2 inches of oil to 350°F. The oil needs to be hot enough so the wontons fry quickly and crisp up without absorbing too much grease. 4. Fry Until Golden Fry 4–6 wontons at a time for 30–45 seconds per side, or until they turn a gorgeous golden brown. Remove and drain on paper towels.