Chicken Rangoon

Chicken Rangoon

Suzanne Frideres 2

"I had everything to make crab Rangoon one night except the crab. So I used leftover roasted chicken. Needless to say my family fell in love with them. I'm sharing my recipe, because I think your family will, too! You can substitute turkey or pork for the chicken."
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25 m servings 498 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 563 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a deep-fryer or deep, large saucepan to 375 degrees F (190 degrees C).
  2. Stir cream cheese, onion powder, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper together in a bowl. Add chicken and stir until completely incorporated.
  3. Separate and place wonton wrappers onto work surface. Spoon about 1 teaspoon of the cream cheese filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
  4. Working in batches, cook wontons in hot oil until wonton is lightly browned, 2 to 4 minutes. Remove to paper towel-lined plate to drain.


  • Nutrition:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.



These were great! I fried mine in regular oil and certainly added everything "to taste." I also used egg roll wrappers that I cut in fours - cheaper this way. My whole family loved them and t...