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Restaurant-style oven Baked Cheese Rangoons with Sweet Ginger Chili Sauce. Homemade cheese Rangoons oven baked until crispy and served with a sweet, tangy, and just perfectly spicy homemade chili sauce. Crisp on the outside, creamy inside, and completely addicting when generously dipped in this homemade chili sauce. Plus – easy to make! 

Cheese Rangoons with Sweet Ginger Chili Sauce |

These have been a long time coming! I put off making this recipe for months, and now I have no idea why. My brother Red’s girlfriend, Hailey, has been telling me I need to make cheese Rangoons ever since Christmas.

I wasn’t all that familiar with them, but she told me that her mom would make them all time. I figured they’d be tricky to make. But they’re actually the simplest, and so delicious. 

I put my own spin on the recipe for sure, but I’m kicking myself that I didn’t make these sooner. And the homemade chili sauce…well it truly makes each little bite totally addicting. 

Cheese Rangoons with Sweet Ginger Chili Sauce |

Typically Rangoons are served as a restaurant appetizer, and normally they’re made with crab. Apparently, Panda Express is very well known for their cheese Rangoons. I’ve never had Panda Express, but after looking at a few recipes, I did something similar, but different.

The Rangoons themselves are really basic. They’re of course great on their own, but the sauce really is what makes them delicious. 

Cheese Rangoons with Sweet Ginger Chili Sauce |


So while these look kind of fancy, I find they’re really quick and easy to make. The filling is cream cheese, which I know may sound odd, but trust me it really works. Then add some green onions, garlic, and tamari. 

Once that’s all mixed together, you can make the Rangoons. You just need wonton wrappers and toasted sesame oil. 

Add a rounded teaspoon of the cream cheese to each wrapper. Then simply bring the corners of the wrapper together in the center and use your fingers to pinch to seal. Promise you, it’s not hard at all. 

Now, the key is to brush the wrappers with oil before baking. This will help them crisp up nicely. 

It’s traditional that these bites are deep-fried, but we all know how I feel about that. It’s not my favorite task and I love to make things healthier! 

Cheese Rangoons with Sweet Ginger Chili Sauce |

The sauce 

This really is the flavor of the recipe. You cannot skip the sauce. Instead of using a heavy sugar store-bought sweet chili sauce, I made my own. 

Cheese Rangoons with Sweet Ginger Chili Sauce |

And the best part is that it could not be easier. Just mix honey with ketchup, chili sauce, lime juice, rice vinegar, tamari, lots of ginger, some garlic, and then lime zest. 

So, so delicious. It really makes these Rangoons stand out. 

Cheese Rangoons with Sweet Ginger Chili Sauce |

During the week I’ll serve these on the side with dinner, usually making my orange chicken (or orange cauliflower) with a side of rice. Then I just add a simple salad to round out the meal. But on the weekends these make for such a fun appetizer (year-round) with drinks

Looking for other quick appetizers? Here are some favorites:

Crispy Roasted Cauliflower Hummus

Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos.

Goat Cheese Stuffed Bacon Wrapped Dates

Oven Fried Feta Rolls with Chili Honey

Lastly, if you make these Cheese Rangoons with Sweet Ginger Chili Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Cheese Rangoons with Sweet Ginger Chili Sauce

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 5 4 Rangoons per serving
Calories Per Serving: 1447 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Sweet Ginger Chili Sauce


  • 1. Preheat the oven to 400° F. Line a baking sheet with parchment.
    2. In a bowl, mix the cream cheese, green onions, garlic powder, and soy sauce.
    3. To assemble, spoon 1 rounded teaspoon of filling onto each wrapper. Brush water around the edges of the wrapper, then bring the corners of the wrapper together in the center and pinch to seal the cream cheese inside. Place on the prepared baking sheet. Brush each Rangoon with oil.
    4. Bake for 12-15 minutes, until crispy. If the Rangoons are browning on top, cover with foil.
    5. To make the sauce, combine all ingredients in a bowl.
    6. Serve topped with green onions and dip in chili sauce.


To Make Crab Rangoons: mix in 1/2 cup chopped crab meat. 
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Cheese Rangoons with Sweet Ginger Chili Sauce |

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    1. Hey Alyssa,
      Sure, you can keep in the fridge for up to 2 weeks. Please let me know if you have any other questions, I hope you love this recipe! xx

  1. 5 stars
    These were delish. My boyfriend loved the sauce. This was a little activity for the two of us to make for dinner and it was perfect 🤍

  2. 5 stars
    This sauce is amazing! I made it in advance of the wontons to let it set a bit. There will be none of it going to waste, that’s for sure.

    1. Hi Maurine,
      Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT

  3. These sound amazing! If I wanted to make them in the morning before a party – how would you recommend storing them? Is there a chance they might dry out and open up while stored in the fridge, especially if they´re covered with plastic and you get condensation… or do you think best t0 brush with oil then store?

    1. Hi Carrie,
      I would keep them covered in the fridge with a damp dish towel. I hope this helps, let me know how the recipe turns out! xTieghan

      1. Thanks so much, it worked perfectly with the damp dish towel. They were a success. Out of all the dishes this was by far the most popular and I had several requests for the recipe. Thanks again for another great recipe!

    1. Hi Joy,
      Happy Sunday!! Thanks for sharing your feedback and making this recipe, I am so glad it was a hit! Happy 4th of July!??

  4. 5 stars
    Another great dish!! The sauce totally is amazing!!! I also used the air fryer bake feature instead of the oven cause I’m in SE Louisiana. It’s been feeling like 110 w/the heat index and humidity down here. The oven makes the house hot so we try to limit use of it. The Rangoons came out just as pictured! I paired it with your garlic shrimp recipe from one of your cookbooks. It too was amazing. Thanks again!

    1. Hey April,
      Awesome!! Thanks a bunch for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed! Have the best weekend:)

    1. Hey Stephanie,
      Happy Wednesday!! I so appreciate you giving this recipe a try and love to hear that it was enjoyed! Thanks for your feedback:) xT

  5. 5 stars
    I made these last night and I am going to make them again tonight! Absolutely delicious! I love the sauce. I finally found a use for my Thai Basil. I had no idea won tons could turn out so crispy without deep frying them. These were nice and crispy and not loaded with oil.

    1. Hey Leslie,
      Happy Friday! Thanks so much for sharing your feedback and trying this recipe out! Love to hear that it was enjoyed:) xxTieghan

  6. 5 stars
    Hi! Delicious recipe! Could you also do this in the air fryer? If so, on what temp/for how long?


    1. Hi Kait,
      Fantastic!! Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! Sure, I bet that would work well, I haven’t tested it so not sure about the exact time and temp! xxT

    1. Hi Renee,
      I just used the green part:) I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan

    1. Hey April,
      Sure, I don’t see why not, add as much as you like:) I hope you love the recipe! xx

    1. Hey Jennifer,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best week:) xxT

    1. Hey Michelle,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best week:) xxT

  7. 5 stars
    I had to leave a review. These are SO good! Incredibly creamy with a nice crunch. So delicious. I pretty much can’t stop eating them. The other plus is that they are really easy to make. Thanks Tieghan!

    1. Hi Lindsay,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best week:) xxT

    2. Help !!!
      I made these and everything was going so well but the filling seeped out while baking, even though they were still sealed. Still tasted great. Want to try again

      1. Hi Mary Kay,
        So sorry to hear this!! Did you brush the water around the edges to seal everything in? Let me know! xx

        1. Yes, they were completely sealed after baking. Filling seamed to have seeped out through the bottom edge. Wondering if I over filled
          Thank You

          I am going to try again