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+ servings

Lox and Cream Cheese Rangoon

Amy Kritzer
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 20


  • 8 ounces cream cheese at room temperature
  • 4 ounces lox finely diced
  • 1 tablespoon powdered sugar
  • 1 tablespoon chives minced
  • Pinch of salt
  • 20 wonton wrappers
  • Canola Oil for deep frying


  • In a small bow, mix the cream cheese, lox, sugar, green onions and salt well.
  • Place about 1 heaping teaspoon of the cream cheese filling in the middle of a wonton wrapper.
  • Fold two pointy ends of the wonton wrapper together to make a triangle.
  • Fold the other two ends to make a tiny parcel. Using a little water, pinch to seal tight and make
  • sure there is no leakage.
  • Heat up a heavy bottomed pot of 2-3 inches of oil to 350 degrees F and fry the rangoon in
  • batches until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper
  • towels. Serve immediately.
  • Adapted from Rasa Malaysia.
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