5 from 15 votes
Cream Cheese Wontons
Cream Cheese Wontons feature a filling of whipped cream cheese blended with mayonnaise and scallions, enclosed in square wheat wonton wrappers sealed with egg wash. They are deep fried until crisp and golden, resulting in crispy parcels with a creamy, tangy filling. Often served with sweet and spicy pepper jelly, they make a rich appetizer or snack with contrasting flavors and textures.
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings:
6
servings (4 pieces each)
Calories:
322 kcal
Course:
Appetizer
Cuisine:
Asian
Ingredients
- 8 ounces cream cheese see note 1, whipped
- 1/2 cup mayonnaise
- 3 scallions sliced
- 1 large egg (see note 2)
- 1 tablespoon water
- 24 wonton wrappers (see note 3)
- pepper jelly for serving, optional (see note 4)
Instructions
- In a medium bowl, combine cream cheese, mayonnaise, and green onions. To make egg wash, in a small bowl whisk together egg and water.
- Working in batches, arrange 5 – 10 wonton wrappers on a clean, dry surface. Brush all 4 edges of each wrapper with the egg wash using a pastry brush or your finger.
- Place 1 rounded teaspoon of cream cheese filling in the center of each wonton wrapper. To wrap, first lift and press the seams of 2 opposing corners together over the filling. Then, lift the remaining 2 opposing corners and bring them also to the middle to form a small parcel.
- Press all seams together and fold over the top where all 4 corners meet. If the wrapper does not seem to stick, apply additional egg wash. Repeat with all remaining wonton wrappers and filling.
Cup of Yum
To fry cream cheese wontons:
- In a deep fryer or deep pot, heat oil to 375 degrees (do not let the temperature greatly exceed 375 degrees or the oil may smoke and burst into flame). Fry wontons in small batches until golden brown, about 15 to 20 seconds. Drain on paper towels. Serve with pepper jelly if desired.
To bake cream cheese wontons:
- Preheat oven to 350 degrees. Spray 24 regular-sized muffin cups with nonstick cooking spray. Arrange 1 filled wonton in each cup. Bake until edges are golden brown and filling is heated through, about 18 to 20 minutes. Cool 5 minutes before serving and serve with pepper jelly if desired.
Notes
- Whipped cream cheese offers a light texture and mixes well; softened regular cream cheese works too.
- Egg wash helps seal wonton wrappers securely to prevent filling leakage during frying.
- Use square wheat wonton wrappers about 3½ inches per side, often found in the refrigerated produce section.
- Pepper jelly adds a sweet-spicy contrast; store-bought is convenient or homemade if preferred.
- This recipe yields 24 wontons, serving approximately 6 people with 4 pieces each.
- Store cooked wontons covered in the refrigerator up to 4 days; reheat in oven or air fryer to keep crispness.
- Assemble wontons ahead of time and keep covered with a damp towel to prevent drying before frying.
Nutrition Information
Serving
4pieces
Calories
322kcal
(16%)
Carbohydrates
20g
(7%)
Protein
7g
(14%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Cholesterol
65mg
(22%)
Sodium
478mg
(20%)
Potassium
53mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
476IU
(10%)
Vitamin C
1mg
(1%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings (4 pieces each)
Amount Per Serving
Calories 322
% Daily Value*
| Serving | 4pieces | |
| Calories | 322kcal | 16% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 65mg | 22% |
| Sodium | 478mg | 20% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 476IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.