These Ham and Cream Cheese Wontons happen to be a perfect little appetizer and are great for cookouts! Not only that, but they are also super easy to make. You can prep these up and have them ready in 30 minutes!
I really enjoyed these little cheese Rangoon bites. They’re slightly sweet but also smokey from the ham. These remind me of those ham, green onion and cream cheese rolls you have at holiday dinners for an appetizer.
What to dip wontons in
The sauce is super simple with a mixture of red Thai chili sauce and sweet orange marmalade jam. This is actually a sauce I use for coconut fried shrimp but thought it was a nice flavor for these as well. Add a little heat to this sweet sauce with a dash of cayenne.
They’re also good with soy sauce, sweet and sour, or duck sauce.
What is in ham cream cheese wontons?
You only need a few ingredients to put these appetizers together.
- cream cheese, softened
- chopped ham, squeezing out excess liquid
- chives
- sugar and salt
- wonton shells
- oil for frying
How do you make cream cheese filled wontons?
Mix the softened cream, ham, chives, sugar, and salt together in a bowl. Lay out about 6 wonton wraps at a time. Spoon 2 teaspoons of cream cheese mixture in the middle of each wonton. With your fingers, wet the edges of each shell.
Take two opposite points and pinch in half with your fingers while pushing towards the center to close the shell. Take the other two opposite points and do the same.
You can close the wontons up whichever way you prefer.
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Cook immediately in 350-degree oil for about 60 seconds or until golden crispy brown.
Can they be baked instead?
Yup, try them baked! Heat the oven to 375 degrees. Place a large baking sheet in the oven for about 5 minutes. Remove and carefully line with parchment paper.
Spray with cooking spray and place wontons the baking sheet. Lightly spray the tops and bake for about 10-12 minutes, until golden and crisp.
Can I make these ahead of time?
You can make the filling ahead of time and store in the refrigerator up to 3 days before making your ham and cheese wontons. But because the wonton shells dry out fairly quick it’s best to fry right after filling.
To freeze cream cheese wontons flash freeze for 15 minutes. Place in a sealed container or bag and freeze up to 2 months. When ready to serve, simply fry from frozen. Or to bake, thaw at room temperature for 10 minutes, then bake on 375 for 10-15 minutes.
I hope you enjoy these Ham, Cream Cheese and Chive Wontons with Sweet Orange Chili Sauce. Let me know in the comments if you tried this recipe. Be sure to tag #ladleandgrain on facebook and instagram!
Ham and Cream Cheese Wontons
Course: All Recipes, Appetizer, quick and easy, Sides, SnacksCuisine: American, AsianDifficulty: Easy4
servings15
minutes10
minutesThese Ham and Cream Cheese Wontons happen to be a perfect little appetizer and are great for cookouts!
Ingredients
8 ounces cream cheese, softened
1/3 cup chopped ham, extra liquid squeezed out with cheesecloth or paper towel
2 tablespoons chives
2 tsp granulated sugar
1/4 tsp salt
wonton shells
oil for frying
Directions
- In a medium pot, heat oil to 350 degrees. Enough to cover wontons while cooking, about half a pot.
- In a medium bowl, mix the softened cream, ham, chives, sugar, and salt together.
- Lay out about 6 wontons at a time, keeping the rest covered as to not dry out. Spoon 2 teaspoons of cream cheese mixture in the middle of each wonton. With you fingers, wet the edges of each shell.
- Take two opposite points and pinch in half with your fingers while pushing towards the center to close the shell. Take the other two opposite points and do the same.*
- Fry 4-5 wontons at a time about a minute-minute and a half or until golden brown. Repeat until all are fried.
- Serve with red Thai chili sauce mixed with orange marmalade, or your sauce of choice.
Notes
- You can fold these however you’d like!
