BLT Rangoons (Fried Bacon & Cheese Wontons) | CookOS

BLT Rangoons

Name: BLT Rangoons (Fried Bacon & Cheese Wontons)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb bacon; 1 bunch green onions; 2 medium tomatoes; 8 oz cream cheese; 1 cup mayonnaise; 1 cup sour cream; 8 oz shredded mild cheddar cheese; 1/4 lb bacon, cooked and crumbled; 1 package wonton wrappers; Water, for sealing; Vegetable oil, for frying

BLT Rangoons are crispy fried wontons filled with a savory blend of bacon, tomato, cream cheese, and cheddar. This appetizer merges classic BLT sandwich flavors with golden, crispy wonton wrappers for an irresistible party bite.

🌍American 🏷️Blt rangoons 🏷️Rangoon 🏷️Bacon 🏷️Appetizer 🏷️Fried

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🏷️Wonton

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Total

50 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

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Ingredients

1 lb bacon
1 bunch green onions
2 medium tomatoes
8 oz cream cheese
1 cup mayonnaise
1 cup sour cream
8 oz shredded mild cheddar cheese
1/4 lb bacon, cooked and crumbledoptional
1 package wonton wrappers
Water, for sealing
Vegetable oil, for frying

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Instructions

1
Cook bacon until crispy, then let it cool. Crumble or chop the bacon and place it in a large mixing bowl.
2
Add chopped green onions and diced tomatoes to the bowl with the bacon.
3
Add the cream cheese, mayonnaise, and sour cream to the bowl.
4
Add the shredded cheddar cheese.
5
Mix all ingredients until well combined.
6
For extra flavor, mix in additional crumbled bacon.
7
Lay out wonton wrappers on a flat surface and place a spoonful of the filling in the center of each.
8
Wet the edges of the wrappers with water, then fold them into a triangle or star shape, pressing the edges firmly to seal.
9
Heat vegetable oil in a deep pot or fryer to approximately 350-375°F (175-190°C).
10
Carefully place the rangoons into the hot oil, frying in batches to avoid overcrowding the pot.
11
Fry for 2-3 minutes, or until golden brown and crispy.
12
Remove the cooked rangoons from the oil and let them drain on a paper towel-lined plate. Serve warm.

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Tips & Notes

Pro tips

Keep wonton wrappers covered with a damp towel while assembling to prevent them from drying out and cracking.
Seal edges firmly with water; undersealed rangoons will burst open during frying and leak filling.
Fry at 350–375°F and cook only 2–3 minutes total, turning halfway through. Overcooking makes them tough and greasy.
Pat cooked bacon dry and crumble it finely so it distributes evenly in the filling without creating large, hard pieces.

Substitutions

Cream cheese → mascarpone or softened goat cheese (slightly tangier)
Mayonnaise + sour cream → all Greek yogurt mixed with mayo (lighter, slightly less tangy)
Mild cheddar → sharp cheddar or gruyère (bolder, more complex flavor)
Wonton wrappers → round dumpling wrappers or phyllo sheets (different texture and fold technique)

Storage & make-ahead

Store leftover fried rangoons in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes to restore crispness, or use an air fryer at 350°F for 3–4 minutes.

Equipment

deep fryer or heavy-bottomed pot · thermometer for oil temperature · slotted spoon or spider strainer

Common Questions

Can I bake BLT Rangoons instead of frying them?

Yes. Brush wonton wrappers lightly with oil and bake at 375°F for 12–15 minutes until golden. They won't be quite as crispy as fried, but will still be crunchy.

Can I prepare BLT Rangoons ahead of time?

Yes. Assemble and freeze unbaked rangoons on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry directly from frozen, adding 1–2 minutes to cook time.

What's the best dipping sauce for BLT Rangoons?

Serve with ranch dressing, sriracha mayo, or a simple mixture of mayo and hot sauce. A tomato-based dip also complements the BLT flavors.

Why are my rangoons soggy after frying?

Ensure oil is at 350–375°F before frying; if too cool, they absorb oil. Drain on paper towels immediately and serve within 30 minutes for best crispness.