Description
These crispy baked cream cheese rangoons are filled with a creamy, spicy mixture of cream cheese, jalapeños, and sriracha — a lighter take on the takeout classic!
Ingredients
Scale
- 8 oz. Cream cheese, softened
- 1 medium Jalapeño, finely diced
- 1 tsp Rice wine vinegar
- 2 tsp Sriracha
- 1 tbsp Soy sauce or coconut aminos
- 1 tsp Kosher salt
- Fresh cracked black pepper
- 1 tsp Garlic powder
- 20 square Wonton wrappers
- Avocado oil or sesame oil
Instructions
- Heat oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine cream cheese, jalapeños, soy sauce, sriracha, rice wine vinegar, salt, pepper, and garlic powder. Mix well.
- Spoon about 1 tablespoon of filling onto each wrapper. Brush edges with water, bring all four corners together, and pinch to seal. Arrange on baking sheet and brush tops with oil.
- Bake for 14–16 minutes until crispy. Serve hot with your favorite dipping sauce.
Notes
For extra crispiness, brush with sesame oil before baking. Serve immediately for the best texture.
Nutrition
- Serving Size: 1 rangoon
- Calories: 75
- Sugar: 0.5g
- Sodium: 342mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.2g
- Protein: 4g
- Cholesterol: 10mg
