Basil Cream Cheese Fried Wontons

We decided to have a little fun with the leftover wonton wrappers and cream cheese from the Improv Cooking Challenge. Now that I’ve found these Nasoya wonton wrappers I can save myself the $5-10 that a restaurant charges and make my own version of Crab Rangoon at home.

Basil Cream Cheese Wontons

For fillings the possibilities are endless. This time we chose a simple cream cheese and basil wonton with a few added ingredients for flavor. Honestly, we didn’t even measure out all the ingredients…just made it up as we went. Have fun creating your own!


  • Nasoya Wonton Wrappers
  • Cream Cheese
  • Fresh Chopped Basil
  • Grated Parmesan
  • Garlic Powder
  • 1 Egg (for egg wash)
  • Oil for Frying


  • Mix together cream cheese, basil, parmesan, and garlic powder. Set aside.
  • In a small bowl, wisk together the egg and a little water to make an egg wash.
  • Place one wonton wrapper on a clean, flat surface. With a small brush, paint all four edges of the wonton wrapper with the egg wash.
  • Place a small dollop of cream cheese filling onto the center of the wonton.
  • Fold wrapper into triangle (or desired shape) using the egg wash to seal the wonton wrapper together.
  • Make sure to pinch the edges of the wonton to ensure a tight seal so that the filling stays inside during the frying process.
  • Heat Oil.  Tip: To see if your oil is hot enough, stick a wood toothpick into the oil. If you see bubbles and the oil is starting to fry the toothpick, it’s ready.
  • Lightly drop wontons into oil one at a time, frying for 25-30 seconds each.
  • Remove from oil with a slotted spoon and place on a paper towel until ready to plate and serve.


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