Kewpie Pimento Cheese Rangoons
Rated 5.0 stars by 1 users
Category
Appetizers
Servings
4-6
Prep Time
15 minutes
Cook Time
20 minutes
Crispy on the outside and gooey on the inside, these hand-folded rangoons are filled with creamy pimento cheese kicked up with garlic and a touch of heat. Each bite blends nostalgia with bold flavor—perfect for game days, parties, or anytime snack cravings strike. Bonus: freeze and fry later for instant deliciousness.
Ingredients
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8 oz Cream Cheese (room temperature)
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¾ cup Kewpie Japanese Mayonnaise
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1 tablespoon Grated Garlic
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½ cup Green Onions, Sliced
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½ cup Water Chestnuts, Chopped
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½ cup Roasted Red Peppers, Chopped
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3-4 cups Sharp Cheddar Cheese, Grated
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1 tablespoon huy Fong Sriracha Chili Sauce
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Pinch of Sugar
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Pinch of Salt & Black Pepper
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16 oz Package Medium Thick Wonton Wrappers (about 60)
GET THESE
Directions
DO THIS
Mix all together (except wrappers).
Heat 3 inches of vegetable oil in a deep heavy-bottomed pot (cast iron works) or prepare your tabletop fryer if you have one to 375F.
Place about 1-1.5 teaspoon filling in middle of wonton wrapper. Moisten wonton edges with wet fingertip, then seal by pushing the middle of four sides to meet in the center above the filling. It will make a 4-petal flower. Pinch center to make sure it stays sealed.
Deep fry 3-4 rangoons at a time until golden (2-4 minutes). Drain on paper towel.
Recipe Note
Raw rangoons can be frozen up to 3 months. No need to thaw before frying.