Cream Cheese Wontons Recipe

Cream cheese wontons are a Chinese appetizer. They go great with any Chinese dish. Cream cheese wontons are commonly found at Chinese restaurants all over. They consist of wonton wrappers filled with cream cheese, crab, green onions, and seasonings. For the best results you will want to fry these in the deep fryer but they could be fried in a pan as well. If you want to fry in a pan, just add about an inch of oil. I like to seal the wontons with beaten egg. This keeps them from breaking open in the deep fryer. You will want to make sure they are well sealed. These are best served with sweet and sour sauce. Enjoy.

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(Makes 10 Servings)


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Cream Cheese Wontons Recipe

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  • Total Time: 30 minutes


  • 12 ounce cream cheese (at room temperature)
  • 50 wonton wrappers
  • 1 cup imitation crab (chopped)
  • 2 green onions (minced)
  • 1 (8 ounces) can water chestnuts (drained and minced)
  • ¼ teaspoon garlic powder
  • ½ teaspoon soy sauce
  • 1 egg (beaten)
  • oil (for frying)


  1. in a medium bowl cream the cream cheese together with crab, green onions, water chestnuts, garlic powder, and soy sauce. In a separate bowl, beat 1 egg.
  2. Lay out a wonton wrapper in the shape of a diamond. Place 1 teaspoon of the filling into the center of each wrapper. Brush the opposite corners of the wrapper with the beaten egg. Fold the edges over to form and triangle and seal.
  3. Heat oil in the deep fryer to 375 degrees. Deep fry in batches (turning once if needed) until golden brown. Drain on paper towels.
  • Author: Bobby


9 thoughts on “Cream Cheese Wontons Recipe”

  1. Bobby, these are one of my favorite things. My question. What is your dipping sauce? I make my own but am always looking for a good sweet red sauce. Is your homemade or purchased? If so, what is it?

  2. How do you keep them from exploding when you deep fry them? I made sure to get all the air out of them before I closed them but they still opened up in the cooking process…

  3. Melenie- exploding or opening up? If they are exploding there is indeed air in them. If they are opening up, they are not sealed tightly. I like to use egg to seal them.

  4. You can use mayonnaise instead of cream cheese, only enough to hold everything together. Don’t need to use chestnut unless you want to. Have a small dish of water while you make them and rub the edges with the water to make a tight seal. Layer them in a flat pan and sprinkle flour (very little) to keep them from sticking together until you can fry them.

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