I just made Deep Fried Cream Cheese Wontons and I can’t stop sneaking them because the crispy shell yields to a molten, seasoned cream cheese center.

Jump to Recipe

I’m obsessed with Deep Fried Cream Cheese Wontons. I love biting past that crackly shell into the molten, tangy cream cheese center.

I don’t need fancy plating. Give me the contrast of crisp wrapper and soft filling, the little kick from green onions, the sweet chili dunk that keeps me going back for another.

They’re my go-to Asian Appetizers when friends drop by and I want something so satisfying. But mostly I make them for myself, late-night snacking or when takeout won’t cut it.

Pure indulgence. Messy.

Crispy. Addictive.

I crave them hard. They beat boring snacks every single time.

Ingredients

Print Recipe (No Advertisments)

Cream cheese — creamy, tangy center that melts and makes each bite dreamy.
Imitation or real crab — adds seafoody protein, a little fancy and flaky.
Green onions — fresh crunch and sharp bite, brightens the whole thing.
Garlic — tiny punch of savory that you’ll notice, in a good way.
Soy sauce — salty umami glue that keeps flavors from tasting flat.
Sugar — balances salt and adds a hint of caramel-like warmth.
Kosher salt — brings out other flavors, don’t skip the pinch.
Black pepper — subtle heat, wakes up the creaminess without overpowering.
Toasted sesame oil — a few drops give nutty toasted aroma.
Wonton wrappers — thin, crispy shell that turns creamy filling into crunchy bites.
Beaten egg — helps seal wrappers so they stay snug and tidy.
Vegetable oil — gets the wrapper perfectly golden and irresistibly crisp.
Sweet and sour sauce — sticky, tangy dip that’s practically made for these.
Sweet chili sauce — spicy-sweet option if you want more kick.
Basically, pair warm wontons with sauce and friends, and you’re golden.

Ingredient Quantities

8 oz (225 g) cream cheese, softened

4 oz (115 g) imitation crab or real crab, finely chopped (optional but good)

2 green onions, thinly sliced (white and green parts)

1 small garlic clove, minced

1 tsp soy sauce

1 tsp sugar

1/4 tsp kosher salt

1/8 tsp black pepper, or to taste

1/4 tsp toasted sesame oil (a few drops is fine)

1 package wonton wrappers (about 50 wrappers)

1 large egg, beaten (for sealing)

Vegetable oil for frying, about 2 to 3 cups depending on pan size

Sweet and sour sauce or sweet chili sauce for dipping, to serve

How to Make this

Print Recipe (No Advertisments)

1. In a bowl, beat the cream cheese until smooth, then stir in the chopped crab (if using), sliced green onions, minced garlic, soy sauce, sugar, kosher salt, black pepper and the toasted sesame oil; taste and adjust seasoning a little if needed.

2. Lay out a few wonton wrappers on a clean surface, keep the rest covered with a damp towel so they dont dry out.

3. Put about 1 teaspoon of the cream cheese mixture in the center of each wrapper; dont overstuff or they will burst when frying.

4. Brush the wrapper edges with the beaten egg, fold into a triangle or pouch and press edges firmly to seal; you can crimp with your fingers or press with a fork to be sure there are no gaps.

5. Heat about 2 to 3 cups vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350 F (175 C) or a small piece of wrapper sizzles and browns in 20 to 30 seconds.

6. Fry the wontons in batches, careful not to overcrowd, turning occasionally, until they are golden brown and crisp which takes about 1 to 2 minutes per side depending on size and oil temp.

7. Remove with a slotted spoon to a paper towel lined plate to drain; season lightly with a pinch of salt while still hot if you like.

8. Serve warm with sweet and sour sauce or sweet chili sauce for dipping; theyre best eaten right away since the filling is creamy and the wrapper stays crisp only for a short time.

9. Quick hacks: for less oil use a deep fryer or bake at 400 F on a lightly oiled sheet for 10 to 12 minutes turning once, or air fry at 375 F for 6 to 8 minutes; also chill the filling briefly before wrapping to make handling easier.

Equipment Needed

1. Large mixing bowl (for beating the cream cheese)
2. Hand mixer or sturdy spatula (mixer makes it faster but a spatula works fine)
3. Cutting board and sharp knife (for chopping crab and slicing green onions)
4. Small bowl and pastry brush (for the beaten egg to seal wrappers)
5. Wonton wrappers on a clean surface or tray (keep covered with a damp towel)
6. Deep skillet or heavy-bottomed pot or a deep fryer (for frying; use fryer for less oil)
7. Candy or frying thermometer (to check for around 350 F / 175 C)
8. Slotted spoon or spider strainer and paper towels (to lift and drain wontons)
9. Baking sheet or air fryer basket (if you prefer to bake or air fry as a lower-oil option)

FAQ

Q: Can I make the filling ahead of time?

A: Yes, you can. Mix the cream cheese, crab, onions and seasonings, cover and chill up to 2 days. Let it soften a bit at room temp before wrapping so it scoops easier.

Q: What if I don’t have real crab?

A: Imitation crab works great and is cheaper. You can also skip the crab for a simple cream cheese wonton, or add cooked shrimp or chopped cooked chicken instead.

Q: How do I seal wontons so they don’t open while frying?

A: Brush the wrapper edges with beaten egg, press firmly to remove air pockets and fold tightly. Don’t overfill. If you see a gap, add a bit more egg to seal it. Chill filled wontons 10 minutes before frying to help them hold shape.

Q: Can I bake them instead of frying?

A: Yes, for a lighter option, brush with oil and bake at 400°F (200°C) for 10 to 12 minutes, flipping once, until golden. They won’t be as crispy as deep fried but still tasty.

Q: What oil temperature should I use for frying?

A: Heat oil to about 350 to 365°F (175 to 185°C). Fry in small batches so temperature stays steady. If you don’t have a thermometer, test with a small piece of wrapper; it should sizzle and brown quickly without burning.

Q: How do I store and reheat leftovers?

A: Store cooled wontons in an airtight container in the fridge for 2 to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5 to 8 minutes to crisp them up. Microwaving makes them soggy, so avoid that if you can.

Cream Cheese Wontons Recipe Substitutions and Variations

Cream cheese: swap with Neufchâtel for almost the same taste but less fat, or use mascarpone for a richer, silkier filling; you can also mix ricotta with a splash of heavy cream to get a similar texture.
Imitation crab / real crab: use finely chopped cooked shrimp, canned crab meat, or flaked cooked salmon if you want a different but tasty seafood note.
Wonton wrappers: egg roll wrappers work fine (cut into squares), fresh dumpling wrappers are an easy 1:1 swap, or use phyllo sheets for a crispier baked version.
Vegetable oil for frying: use peanut oil, canola oil, sunflower oil, or grapeseed oil instead — all have high smoke points so your wontons wont burn as fast.

Pro Tips

1. Chill the filling for 15 to 20 minutes before wrapping. It firms up and stops the cream cheese from squishing out so much, making neater seals and fewer busted wontons.

2. Use a small spoon or a piping bag to portion the filling. It keeps each wonton the same size so they all cook evenly, and you wont overstuff them by accident.

3. Fry in shallow oil but keep the temp steady around 350 F. If the oil gets too hot they brown outside and stay cold inside, too low and they soak up oil. A candy or instant-read thermometer is worth it.

4. If you want to prep ahead, freeze the sealed wontons on a tray until rock solid, then transfer to a bag. Fry straight from frozen, just add a minute or two to the cooking time. They come out crisp and the filling stays safe.