Panda Express Cream Cheese Rangoon Recipe [VIDEO] | Dinner, then Dessert

Panda Express Cream Cheese Rangoon with a creamy center and crispy exterior are the perfect appetizer for your next Chinese takeout meal. Panda Express Cream Cheese Rangoon may seem like a Chinese restaurant favorite, but it is actually not the crab (or Krab) wontons you’re used to.  In this version, the flavor is mostly made up of cream cheese and crispy delicious wontons. You’re also going to want to serve the Panda Express Cream Cheese Wontons with some . If you don’t want to have dairy, or you have friends coming over who may not tolerate/like cream cheese, you can also cut the wontons into strips and fry them up to dip into some sweet and sour sauce too. Simply swap out the cream cheese in this recipe for your favorite dairy free cream cheese and have an allergy friendly version of Panda Express Cream Cheese Rangoon! Try mixing in sesame seeds, red chili flakes, lime zest or cilantro with the cream cheese mixture to add more layers of Asian flavor to your Panda Express Cream Cheese Rangoon. How to Store Panda Express Cream Cheese Rangoon Panda Express Cream Cheese Rangoon with a creamy center and crispy exterior are the perfect appetizer for your next Chinese takeout meal. About the Author: Sabrina SnyderSabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef. As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year. As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference. Sabrina lives with her family in sunny California.