cream cheese rangoon recipe
The Best cream cheese rangoon recipe
My family loves them because they’re easy to eat, fun to share, and always a hit. My kids, especially, adore the way the wrappers crunch when they bite into them, and my husband swears they’re the only way to enjoy the filling. It’s a dish that’s as comforting as it is satisfying, and it’s one of those things that feels like a little indulgence but actually isn’t—just a few simple ingredients and a little patience. Plus, they’re great for meal prep, too. You can make a big batch ahead and store them in the fridge for up to a week, so it’s always there when you need a quick, crowd-pleasing option. And because they’re wrapped in a thin layer of dough, they’re lighter than you might think, making them a more balanced choice than you’d expect.
Classic Cream Cheese Rangoon Recipe
A light, crispy spring roll filled with creamy cream cheese and savory shrimp, perfect for a refreshing appetizer. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup ice water
- 16 oz cream cheese, softened
- 1/2 cup shredded carrots
- 1/2 cup finely chopped cilantro
- 1/4 cup finely chopped green onions
- 1/4 cup mayonnaise
- 1/2 cup cooked shrimp, chopped
- 1 cup rice paper wrappers
- 1/2 cup water
- 1 tbsp vegetable oil
👨🍳Directions
-
1
Preheat oven to 375°F. In a bowl, mix flour, salt, and ice water until a soft dough forms. Cover and rest for 10 minutes. -
2
In a separate bowl, combine softened cream cheese, shredded carrots, cilantro, green onions, mayonnaise, and chopped shrimp. Mix well. -
3
Soak rice paper wrappers in warm water for 10 seconds until pliable. Lay one wrapper on a flat surface, add 1 tbsp filling, and fold in half. -
4
Lightly brush edges with oil, seal tightly, and place seam-side down on a baking sheet. Repeat with remaining wrappers and filling. -
5
Bake at 375°F for 15–18 minutes until golden brown and crisp. Serve warm or at room temperature.
🔧Equipment
- Mixing bowls
- Rolling pin
- Cutting board
- Kitchen shears
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cream Cheese Rangoon Recipe Works
❓ Frequently Asked Questions About Cream Cheese Rangoon
1. What is the best way to store leftover cream cheese rangoons?
Store any leftover rangoons in an airtight container in the refrigerator for up to three days. To reheat, warm them gently in a dry skillet over medium heat until crispy, or microwave for 30–45 seconds, then crisp the edges in a toaster oven or skillet.
2. Can I make rangoons ahead of time and bake them fresh?
Yes, you can prepare the filling and wrap the rangoons up to a day in advance. Store wrapped in the fridge and bake directly from frozen, adding 1–2 minutes to the baking time to ensure they’re fully cooked through.
3. What if my filling turns out too thick or thin?
If the filling is too thick, add 1–2 tablespoons of warm water or cream cheese to thin it. If it’s too thin, mix in a bit more cream cheese or a spoonful of all-purpose flour to thicken. Stir until smooth before wrapping.
4. Are rangoons gluten-free? Can I substitute ingredients for dietary restrictions?
Traditional rangoons use wheat flour wrappers, so they’re not gluten-free. For a gluten-free option, use gluten-free wrappers and ensure all fillings (like cream cheese and shrimp) are certified gluten-free. Check labels for cross-contamination warnings.
5. How do I ensure my rangoons don’t get soggy?
To prevent sogginess, pat the shrimp filling as dry as possible before mixing and avoid overfilling the wrappers. Brush the edges of the wrapped rangoons lightly with a little beaten egg or water to seal them tightly before baking.
