My 248th recipe, “Cream Cheese Wonton + Sriracha Cream Cheese Aioli”, a simple and flavorful appetizer using Kraft Philadelphia Cream Cheese. With the Christmas day over, I guess everyone’s focus would now have shifted towards the New Year celebrations. Atleast my focus has now shifted 🙂 While growing up, New year Eve always meant spending time with my family. I would tag along with my mom and then we would happily spend the evening window shopping at Pondy Bazaar. And a delicious dinner at some restaurant to conclude the shopping was always the routine on a New Year’s Eve.
However, the last couple of years have been quite different. A party at my house or at a friend’s house, enjoying delicious food together. And right before the strike of mid-night we would head out to the downtown area to join a crowd of people to witness fireworks and wish each others a wonderful New Year. Though there are many delicious foods served at any typical New Year’s Eve party, it is usually the appetizers which steals the show. So decided to dedicate today’s recipe to something which would be perfect to make for a typical New Year’s Eve party.
A few weeks back, when I was shopping at a local mall here, myself and RK stopped at the food court for a quick eat. Since most of the stalls carried meat, I settled my mind to have some veg spring rolls. But when RK came back with the order, he had 2 boxes with him. One was the veg spring roll, which was familiar. Other one was a similar fried goodie, but could not recognize what it was. On tasting, it was just as good as the spring roll or even better. It was simple but it was creamy inside with cream cheese and tons of flavor.
RK said it was named Cream Cheese Wonton on the menu. When I remembered that incident today, I immediately wanted to give it a try. I surely knew that it would make the perfect appetizer for any party. This Cream Cheese Wonton is super crispy on the outside and soft, creamy in the inside. And to make it even more special made a quick sriracha Cream Cheese aioli to dip it into, which takes the whole experience out of the park. And the aioli itself, goes well as a dip for most of your other appetizers like fries, chips etc and you can also slather it on you sandwiches and burgers.
I got introduced to cream cheese only a few years back when I made a cake and my first cream cheese frosting. It has ever since became RK’s favorite cake frosting. I should say that Kraft has done a great job selling the perfect Philadelphia Cream cheese. It makes it easy for me to impress RK making an array of different dishes with cream cheese. Right from appetizers to decadent desserts, I have a whole book of recipes that can be made with Kraft Philadelphia Cream Cheese and very little effort.
Just like most of my recipes, I purchased my Kraft Philadelphia Cream Cheese from Walmart. It makes it easy for me to buy everything I need in one shot. For folks planning to visit the Walmart at Marketplace Blvd, the Cream Cheese was located in a refrigerator, at the backside of the shop near the dairy section.
Cream Cheese Wonton + Sriracha Cream Cheese Aioli
Cream Cheese wontons + Sriracha Cream Cheese Aioli
- Wonton | Spring roll sheets - as needed
- 3/4 Cup Kraft Philadelphia Cream Cheese (3/4th of a 8 Oz packet)
- 3 Tbsp Spring onions (Green part, finely chopped)
- 1/4 tsp Ginger (finely grated)
- 1/4 tsp Garlic Salt | Regular Sea Salt (adjust per taste)
- 1/8 tsp Freshly ground back pepper (adjust per taste)
- All purpose flour - as needed
For Sriracha aioli
- 1/4 Cup Kraft Philadelphia Cream Cheese (1/4th of a 8 Oz packet)
- 1 Tbsp Lemon extract - 1 Tbsp
- 3/4 Tbsp Sriracha | Hot Sauce (adjust per taste)
- Salt - a small pinch
- Water - as needed.
- First, pull out the wonton / spring roll sheets out of the freezer and let it thaw for atleast 30 mins until workable. Cover it up with a damp cloth to make sure that it doesn't dry out. My spring roll sheets were larger in size, hence I cut them into quarters. Also, they were very thin, hence used 2 sheets per wonton.
<br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/wonton-1.jpg" alt="wonton" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/wonton-2.jpg" alt="wonton" width="48%" />
- Now, add 3/4 cup of the cold cream cheese to a mixing bowl. Add the chopped spring onion, ginger, salt and pepper. Mix well with a spoon until combined.
<br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/wonton-3.jpg" alt="wonton" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/wonton-4.jpg" alt="wonton" width="48%" />
- Heat the oil for frying. Also, add all purpose flour to a small bowl. Mix in water and make it into a paste. Take one of the wonton sheets onto the working surface. Place a little cream cheese mixture at the center of the sheet. Apply the flour paste to all four edges of the sheet. Fold it into a triangle as shown in the pics. Then apply some flour to one of the edges, bring them across and stick them together. Wonton is ready for frying. Refer to my video for the exact procedure.
<br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/wonton-5.jpg" alt="wonton" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/wonton-6.jpg" alt="wonton" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/wonton-7.jpg" alt="wonton" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/wonton-8.jpg" alt="wonton" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/wonton-71.jpg" alt="wonton" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/wonton-81.jpg" alt="wonton" width="48%" />
- Drop the wonton into the hot oil and fry until golden. Drain excess oil on a paper napkin.
<br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/wonton-9.jpg" alt="wonton" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/wonton-10.jpg" alt="wonton" width="48%" />
- Now moving on to the aioli. By now, the remaining 1/4 cup of the cream cheese should be softened. If not, you can microwave it for 5-10 secs. Then, add the softened cream cheese to a mixing bowl. Add the lemon extract, sriracha and salt. Mix well into a smooth paste. Add water as needed and mix until you get the desired consistency.
<br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/wonton-11.jpg" alt="wonton" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/wonton-12.jpg" alt="wonton" width="48%" />
- Serve the wontons hot with the sriracha aioli.
<br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/cream-cheese-wonton-1.jpg" alt="cream cheese wonton" width="100%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/cream-cheese-wonton-2.jpg" alt="cream cheese wonton" width="100%" />
Notes | FAQ
Similar to this Cream Cheese Wonton, Do checkout other great recipes using Kraft Philadelphia Cream Cheese here and you can save up to $13 this holiday season on Kraft products ! $1.00 off two Philadelphia Cream Cheese.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NaturallyCheesy #CollectiveBias