Description
Crispy golden cheese rangoons filled with creamy seasoned cheese and served with a glossy sweet ginger chili sauce that balances heat and sweetness in every bite.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 2 green onions, finely sliced
- 2 garlic cloves, minced
- 24 wonton wrappers
- 1 large egg, beaten
- 2 cups vegetable oil for frying
- 1/4 cup honey
- 1 tablespoon fresh ginger, finely grated
- 1/2 teaspoon red chili flakes
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
Instructions
- In a mixing bowl, combine softened cream cheese, sliced green onions, and minced garlic until smooth and well blended.
- Place one wonton wrapper on a clean surface. Spoon about 1 teaspoon of the cheese mixture into the center.
- Brush the edges lightly with beaten egg, fold the wrapper into a triangle or bring corners together to seal, pressing firmly to remove air pockets.
- Repeat with remaining wrappers and filling.
- Heat vegetable oil in a deep pan over medium heat until it reaches 350°F.
- Fry the rangoons in small batches for 2 to 3 minutes, turning as needed, until golden brown and crisp. Remove and drain on paper towels.
- For the sauce, combine honey, grated ginger, red chili flakes, rice vinegar, and soy sauce in a small saucepan. Simmer over low heat for 3 to 5 minutes until slightly thickened.
- Serve the crispy cheese rangoons warm with the sweet ginger chili sauce on the side.
Notes
- Make sure the rangoons are tightly sealed to prevent filling from leaking during frying.
- Maintain consistent oil temperature for even browning.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days.
- For extra crispiness, avoid overcrowding the pan while frying.
Nutrition
- Serving Size: 3 rangoons
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 310 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg