This Copycat Panda Express Cream Cheese Rangoons recipe delivers the same crispy exterior and creamy, savory filling you love from Panda Express and other Chinese restaurants. And it's easily made at home with just five simple ingredients.
They fry up golden and crunchy, hold their shape beautifully, and have that classic mild onion-garlic flavor that makes Panda Express rangoons so addictive. Perfect for game day, takeout-style dinners at home, or an easy appetizer when you want something fun yet simple.
This recipe was updated in 2026 with improved instructions, new tips, and updated FAQs.
Why This Recipe Works
- Softened cream cheese ensures a smooth, creamy center with no lumps
- Scallions + garlic powder replicate the mild, savory Panda Express flavor
- Correct oil temperature (350°F) creates a crispy shell without greasy rangoons
- Classic Panda Express fold helps them cook evenly and look authentic
- Minimal filling prevents bursting while frying
Ingredients for this Panda Express Cream Cheese Rangoon Recipe
Exact measurements can be found in the recipe card at the bottom of the page.
- Vegetable oil – A high-smoke-point oil keeps the cream cheese wontons crispy without burning.
- Cream cheese – Make sure it's at room temperature for easy mixing.
- Scallions (Green Onions) – Add mild onion flavor without overpowering the filling.
- Garlic powder – Gives subtle savory flavor without raw garlic bite.
- Wonton wrappers – Thinner than egg roll wrappers for that classic Panda Express crunch.
How to Make Copycat Panda Express Cream Cheese Rangoons
- Heat vegetable oil in a deep pot to 350°F, about 3 inches deep.
- In a small bowl, mix the softened cream cheese, scallions, and garlic powder until smooth.
- Place about 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.
- Lightly brush the corners of the wonton wrappers with a little water.
- Fold the wrapper by bringing each corner toward the center and pinching firmly to seal.
- Fry in batches, being careful not to overcrowd the pot, until golden brown.
- Remove with a slotted spoon and drain on a wire rack or paper towels over a baking sheet.
- Let cool for 5–10 minutes before serving with sweet and sour sauce.
Tips & Tricks for the Best Results
Common Mistakes
- Overfilling causes leaks while frying
- Oil that is too cool makes greasy rangoons
- Poor sealing leads to filling escaping into the oil
Texture Fixes
- If they’re too dark: lower oil temp slightly
- If they’re pale: oil isn’t hot enough
- If they bubble open: use less filling and pinch tighter
Flavor Adjustments
- Add crushed red pepper flakes for heat
- Mix in imitation crab meat for classic crab rangoons
- Use vegan cream cheese for a dairy-free version
Cooking Method Variations
Air Fryer: Spray the basket and rangoons lightly with oil. Cook at 350°F for 7–9 minutes, flipping halfway.
Oven: Bake at 375°F for 10–12 minutes, flipping once, until golden and crisp.
What to Serve With Panda Express Cream Cheese Rangoons
- Sweet and sour sauce (classic choice)
- Soy sauce or chili garlic sauce
- Fried rice or chow mein
- Orange chicken or teriyaki chicken
Frequently Asked Questions
Place filling in the center, brush edges with water, and bring all four corners together, pinching tightly in the middle.
Yes, but cut them into smaller squares. Egg roll wrappers are thicker and won’t be as crispy.
Yes. Assemble them, then refrigerate up to 24 hours before frying.
Yes. Freeze uncooked rangoons in a single layer, then store in a freezer bag for up to 3 months.
Sweet and sour sauce is the most authentic option at Panda Express.
Storage & Reheating
Fridge: Store cooked rangoons in an airtight container for up to 3 days.
Freezer: Freeze uncooked rangoons for best results. Cook straight from frozen.
Reheating (Best Methods):
- Air fryer: 350°F for 5–6 minutes
- Oven: 375°F for 6–8 minutes
- Avoid: Microwaving. It makes them soggy.
Panda Express Cream Cheese Rangoon Recipe
Ingredients
- vegetable oil for frying
- 8 oz cream cheese softened
- 3 tbsp thinly sliced scallions
- 1/2 tsp garlic powder
- 48 wonton wrappers
Instructions
- In a medium frying pot, heat the vegetable oil to 350F. The oil should be about 3 inches deep.vegetable oil
- In a medium bowl cream the cream cheese, scallions, and garlic powder together.8 oz cream cheese, 3 tbsp thinly sliced scallions, 1/2 tsp garlic powder
- Add about 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Brush the edges with some room temperature water.48 wonton wrappers
- Fold the wonton by placing the center of each side into the middle and pinch firmly to get that iconic look. Repeat until done with the cream cheese mixture.
- Carefully place the wontons you made first into the oil making sure not to overcrowd them. Allow them to cook until they are golden brown. Remove the oil using a slotted spoon, and allow them to drain on paper towels. Repeat this process until all of the rangoons are fried.
- Let them cool down for 5-10 minutes before serving with some sweet and sour dipping sauce.
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