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cream cheese wonton

Cream Cheese wontons + Sriracha Cream Cheese Aioli

Revathi Palani
Cream Cheese wonton is an easy appetizer, crispy on the outside and rich n creamy inside with tons of flavor. Sriracha aioli makes the perfect spicy dip.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American, Asian
Servings 40

Ingredients
  

For wonton

  • Wonton | Spring roll sheets - as needed
  • ¾ Cup Kraft Philadelphia Cream Cheese (¾th of a 8 Oz packet)
  • 3 Tbsp Spring onions (Green part, finely chopped)
  • ¼ tsp Ginger (finely grated)
  • ¼ tsp Garlic Salt | Regular Sea Salt (adjust per taste)
  • tsp Freshly ground back pepper (adjust per taste)
  • All purpose flour - as needed

For Sriracha aioli

  • ¼ Cup Kraft Philadelphia Cream Cheese (¼th of a 8 Oz packet)
  • 1 Tbsp Lemon extract - 1 Tbsp
  • ¾ Tbsp Sriracha | Hot Sauce (adjust per taste)
  • Salt - a small pinch
  • Water - as needed.

Instructions
 

  • 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%" />&nbsp;&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2017/03/wonton-2.jpg" alt="wonton" width="48%" />
  • Now, add ¾ 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%" />&nbsp;&nbsp;<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%" />&nbsp;&nbsp;<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%" />&nbsp;&nbsp;<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%" />&nbsp;&nbsp;<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%" />&nbsp;&nbsp;<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 ¼ 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%" />&nbsp;&nbsp;<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%" />&nbsp;&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2017/03/cream-cheese-wonton-2.jpg" alt="cream cheese wonton" width="100%" />

Notes | FAQ

- Frying should happen in high-medium flame.
- Take care to stick the wontons properly or else the cream cheese will ooze out while frying.
- Optionally, you can add a little sriracha in the cream cheese filling for the wontons.
- Instead of mixing the aioli by hand, you can use a blender / food processor to quicken the process.