Baked Cream Cheese Wontons
No one would ever believe that these crisp, creamy wontons are actually baked, not fried! Plus, they’re unbelievably easy and simple – perfect for a large crowd!
Now that football season is here, that also means that the ever-popular tailgating season is here too! But whether you’re firing up the grill in the stadium parking lot or hosting a small get-together with your friends right at home, these baked cream cheese wontons are an absolute must.
Now these may look a bit intimidating to make, but believe me – these are the easiest things ever! All you need to do is whip up your creamy shrimp filling, pack it in these wonton wrappers, and pinch up the sides to make an X. Yes, it’s just that easy. Really.
Plus, they’re so pretty to look at with those fancy “X”-shaped tops. Just don’t tell your guests how easy these really are. They’ll be thinking you slaved away for hours in the kitchen making these. And who knows – maybe they’ll even offer to do the dishes!
Best of all, these bad boys are BAKED, not fried, and they’re just as a bit as crisp and crunchy, except without that dangerous hot pot of oil on the stovetop.
Be sure to check out Eat Shrimp on Pinterest for more shrimp-inspired recipes this football season!
Baked Cream Cheese Wontons
Ingredients
- 8 ounces medium shrimp, peeled, deveined and roughly chopped
- 4 ounces cream cheese, at room temperature
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, optional
- Kosher salt and freshly ground black pepper, to taste
- 16 2- inch won ton wrappers
- 1 large egg, beaten
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large bowl, combine shrimp, cream cheese, garlic, green onions, ginger, sesame oil and Sriracha, if using; season with salt and pepper, to taste.
- To assemble the wontons, place wrappers on a work surface. Spoon 1 1/2 teaspoons of the mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with egg. Fold all sides over the filling to create an “X”, pinching the edges to seal.
- Place wontons in a single layer onto the prepared baking sheet; coat with nonstick spray. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
- Serve immediately.
Did you make this recipe?
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Disclosure: This post is sponsored by the National Fisheries Institute Shrimp Council. All opinions expressed are my own.
Can’t wait to try this! Btw, where do you get 2 inch wonton wrappers? The ones I usually get from the Asian market is the standard wonton size which I believe is at least 3 inches by 3 inches if not slightly larger,
I have always been able to find it at any major grocery store chain. But if the 3×3 ones are the only ones available, that should be a fine substitute.
Those are the cutest things ever!
Have you tried substituting chicken for the shrimp? I want to try these out, but I’m not the biggest fan of shrimp.
You can certainly substitute chicken but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed.
Oh Yum !!!! My favorite wontons and I’ll need to double the recipe since I might indulge before they make it to the table. Going to use both crab and shrimp and excited that they are baked. Thanks again for a wonderful recipe! xo
I rushed to make them, of course not reading the recipe through first. So my shrimp are going in already cooked. Hope that doesn’t ruin them as we are taking them to a party tonight. No time to buy more shrimp. 🙁 I’ll let you know if they turn out edible. My oven is very powerful so I’m hoping they will take less time to brown.
Bummer! As a general rule of thumb, it is always best to read the recipe in its entirety at least twice prior to cooking. It’ll make a huge difference!
I couldn’t find wonton wrappers are egg roll wrappers ok?
Yes, that should be fine.
or how about diced green chiles- mild ones?
Connie, you can certainly substitute artichoke hearts and green chiles but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed. Please use your best judgment for substitutions to fit your dietary restrictions.
Can’t eat seafood. Do you think artichoke hearts could
replace the shrimp? Thanks.
Yum! I’m drowning in Dungeness crab at the moment so I’ll be experimenting with that in place of shrimp.
So excited to try them! We’re having a dinner party next month and I want to make these as one of my appetizers. Can they be mixed and assembled earlier in the day, refrigerated, then popped into the oven when my guests arrive or do you think they’ll get soggy? Thanks again!
You can certainly try to make them ahead of time but I worry that sogginess may become a factor.
Michele, did you prep a day before? How did they turn out? I’d like to pre-prep a day before as well.
Look delicious! I am making these today, but wanted to make sure about directions. The ginger was not included in directions, but I assume it is meant to be added with all the other ingredients?
Yes, thank you for letting me know. The recipe has been updated.
These look so good, crispy delicious!!
This looks amazing however, I so want to be able to dip them in something! Maybe a sweet and sour sauce, I’m not chef but I’m sure these could be paired with an amazing sauce. Any suggestions DamnDelicious?
We dipped these in store-bought Thai sweet chili sauce and loved it!
Such beautiful wontons. I am never patient enough to have them all turn out so beautiful. The first five or six look nice and after that I have to slap them together quickly. Just like how my cookies usually get bigger the more batches I have to bake 🙂
Hello, these look fabulous and extremely delish. I wanna do them for my son’s 1st birthday party but i was wondering if they can be made ahead nd frozen, and if yes how to bake them (thawing or frozen directly to oven)
Unfortunately, I cannot answer this with certainty as I have not tried freezing these myself. I recommend using your best judgment for freezing and reheating.
Lynn,
Did you try to make ahead and freeze? Thinking about doing that for my own party and would love to know how yours turned out! Thanks!
Wow, they look amazing! Do these require a light brushing of olive oil or egg wash? It’s hard to believe these are crunchy throughout. Are the bottoms crunchy, too? They almost look like they’d be soft.
They require a light coating of nonstick spray just before they go in the oven. The bottoms also get nice and crisp too!
Do you have a suggestion of something to use instead of shrimp or how to alter the recipe if omitting?
If you would like to omit the shrimp, feel free to increase the cream cheese to 8-ounces.
That’s what I was wondering! I have a shellfish allergy that developed in hs, and crab rangoon is one of the few things I miss. I need to try this! Thank you!
If you are not allergic to salmon, you can use diced salmon or smoked salmon. Even though I have not tried it as baked wontons, salmon-cream cheese-dill will make a perfect combo. That’s just my 2 cents 🙂
That’s pretty neat that you managed to bake them. I never would have guessed wontons can be baked crisp like that.
I can only imagine how delicious these are, crunchy from the bite and then a lovely soft filling, yum! I wouldn’t mind me some of these, and if you made them, I’d definitely offer to do the dishes 😀 x
I love using wontons in cooking. I recently made a dark chocolate and sugar cinnamon baked wonton, so I must try your baked cream cheese version and compare the different tastes! They look delicious!