Homemade Panda Express Copycat Cream Cheese Rangoon

Lay out a wonton wrapper on a clean, dry surface. Place about 1 teaspoon of the cream cheese filling in the center of the wrapper.

Dip your finger in water and moisten all four edges of the wonton wrapper.

To fold into a triangle: Fold one corner over to meet the opposite corner, forming a triangle. Press firmly around the edges to seal, ensuring no air is trapped inside.

Alternatively, to fold into a purse/star shape (closer to Panda Express): Bring two opposite corners together over the filling, then bring the other two opposite corners up to meet them, pinching all four corners together at the top to seal. Press along the edges to seal any open gaps, creating a small pouch.

Repeat with the remaining wrappers and filling. Place assembled rangoon on a parchment-lined baking sheet to prevent sticking.

Heat the vegetable oil in a deep skillet or a Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of wonton wrapper should sizzle and turn golden in about 20-30 seconds.

Carefully add 4-6 rangoon to the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes, or until golden brown and crispy, flipping once halfway through.

Remove the fried rangoon with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil.

Repeat with the remaining rangoon in batches. Serve warm and enjoy!