Rangoon Wontons Recipe

Prepare Filling

In a medium mixing bowl, combine the softened cream cheese and chopped cooked chicken (or crab). Use a fork or rubber spatula to break up lumps until smooth and well combined.

Fold in the sliced green onions, soy sauce, minced garlic, Worcestershire sauce, sugar, and ground white pepper. Taste and adjust seasoning — it should be savory with a touch of sweetness. Chill the filling for 15–20 minutes to firm slightly (this makes wrapping easier).

Assemble Wontons

Set up a small bowl with the lightly beaten egg as the sealing wash and a sheet pan lined with parchment for finished wontons. Place a wonton wrapper on a clean work surface. Spoon about 1 level teaspoon (approximately 10–12 g) of the chilled filling into the center of each wrapper.

If using square wrappers: brush two adjacent edges with egg wash and fold diagonally to form a triangle, pressing out air and sealing edges. Optionally bring the two outer corners together and press to form the classic ‘Rangoon’ purse. If using round wrappers: brush half the wrapper perimeter with egg, fold into a half-moon or gather edges to form a little purse and seal. Repeat until all wrappers are filled (should yield about 24).

Heat Oil

Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge wontons). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper: it should sizzle and brown within 30–45 seconds.

Fry Wontons: Working in small batches (4–6 at a time depending on pot size), carefully lower wontons into the hot oil using a slotted spoon or spider. Fry, turning as needed, until golden brown and crisp, about 1.5–3 minutes. Do not overcrowd — maintain oil temperature between batches.

Remove fried wontons with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. Let rest 1–2 minutes before serving — they will crisp further as they cool slightly.

While wontons chill or fry, combine sweet chili sauce, rice vinegar, soy sauce, and sesame oil in a small bowl. Stir until blended.

Taste and adjust — add more rice vinegar for brightness, or a pinch of sugar if you prefer sweeter. Stir in chopped cilantro if using. Transfer to a serving bowl.

Arrange warm Rangoon wontons on a platter with the dipping sauce in the center or in small individual bowls. Serve immediately so they remain crisp.

Leftovers: store cooled, unfried filled wontons in a single layer on a parchment-lined tray, cover tightly and refrigerate up to 24 hours; fry from chilled following the same oil temperature. Fried leftovers keep best in a 300°F (150°C) oven for 5–10 minutes to re-crisp.