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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!
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.
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.
Details
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!
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.
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.
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
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.
Ingredients
- 8 ounces cream cheese, at room temperature
- 3 green onions, finely chopped
- 1/2 teaspoon garlic powder
- 2 teaspoons tamari or soy sauce
- 20 square wonton wrappers
- toasted sesame oil, for brushing
Sweet Ginger Chili Sauce
- 1/3 cup honey
- 2 tablespoons ketchup
- 1-2 tablespoons chili sauce
- 2 teaspoons lime zest, plus 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 2 teaspoons tamari or soy sauce
- 1 tablespoon grated ginger
- 1 clove garlic, grated
- 2 tablespoons chopped Thai basil or cilantro
Instructions
- 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.
Notes
To Make Crab Rangoons: mix in 1/2 cup chopped crab meat.
I would love to make these but need the wrappers to be GF. I read egg roll wrappers are gf but all I have found have wheat.
Any suggestions?
Hi Wendy,
Maybe try ordering something online? Otherwise, I haven’t tested these with anything other than the egg roll wrappers. So sorry! Hope you can find something! xT
I would like to make these in advance for a Christmas party. Do they reheat well? Or should I make them and then bake right before? Thank you!
Hi there! I would make them and then bake right before! xT
Hello, how far ahead could these be made? Could they be frozen?
Thanks,
Hi Jane! I haven’t ever frozen these before but that should work well! xT
These are amazing just as they are and my family loves them. To make them a little more filling since they want them as the “meal” I add 1 shredded chicken breast to the mix and they’re so good!
Awesome!! Love to hear that this recipe was enjoyed! Thanks for trying it out 🙂 xT
Fantastic! Addictive! I made these last night as a side dish for my Lettuce Wraps and some fried, marinated tofu. They were such a huge hit, that after the first bite, everyone just ate them all up before touching the rest of the meal! Our adult son, who’s visiting now and is quite the food connoisseur, declared that they were even tastier than Crab Rangoon! We all thought your sauce was the perfect foil for them, too. Can’t wait to make them again!
Hey Lynn,
Happy Wednesday!! I love to hear that this recipe was a winner, thanks so much for making it!☀️🌈 xT
1447 cal/serving? Is that meant to be the entire dish? 1447/5=289.4, which seems more reasonable. Looks wonderful, I plan to try this very soon. Thank you for the recipe.
Hi Elle,
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
These were delicious and really easy to make. I will be serving these again real soon. 🙂 Just one issue for me and that was the rangoon came out “crunchy”. Could that be because I baked them too long or is that how they are?
Hey Britt,
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! These are meant to be crunchy. xT
Hello Tieghan,
Would you have a tip how to stop them from splitting on their bases when cooking and leaking out some filling?
Thanks, j
Hi Jane! I would fill them a little bit less if they’re splitting! xT