These crispy-creamy bacon cheese wontons are easy to make with softened cream cheese, crisp crumbled bacon, green onion, cheddar, and square wonton wrappers. Fill, seal, and fry them at 350–375°F for about 2–3 minutes per batch until deeply golden and crunchy.
Every bite brings together a crackly wrapper and a rich, savory center with smoky bacon, tangy cream cheese, melted cheddar, and fresh green onion. Serve about 24 hot wontons as an appetizer for 6–8 people with sweet chili sauce, duck sauce, or your favorite soy-based dip.
Jump to RecipeWhy You’ll Love This Recipe
These wontons bring the best contrast to the appetizer table: the outside turns crisp and delicate while the inside stays warm, creamy, cheesy, and packed with bacon. The filling takes only a few minutes to stir together, making this recipe especially useful when you want something impressive without a long ingredient list.
The flavor is familiar enough for picky eaters and exciting enough for guests who enjoy Asian-inspired snacks. Green onion adds a fresh bite that balances the richness of the cream cheese, cheddar, and bacon.
For another bacon-and-cheese party idea, try our hot bacon cheese dip alongside these crunchy wontons. The two dishes share savory ingredients but offer completely different textures.
Ingredients You’ll Need
The filling starts with 8 ounces of softened cream cheese. Let it sit at room temperature long enough to become easy to stir, since a smooth mixture is simpler to portion and less likely to tear the wrappers.
- Bacon: Use 6–8 slices, cooked until crisp, cooled, drained well, and finely crumbled.
- Cheddar: A half cup of shredded cheddar gives the center extra cheesiness and a gentle sharp flavor.
- Green onions: Two thinly sliced green onions bring color and a fresh, mild onion taste.
- Seasonings: Garlic powder, fine salt, and black pepper round out the filling without overpowering the bacon.
- Wrappers and egg wash: Use 24 square wonton wrappers and one beaten egg mixed with 1 tablespoon of water for sealing.
- Oil: Vegetable or peanut oil works well; use enough to reach about 2 inches in the pan.
Have your dipping sauce ready before frying so the wontons can be served while their wrappers are at their crispest. Sweet chili sauce, duck sauce, and soy-based dipping sauces are all excellent choices.
How to Make It Step-by-Step
Step 1: Cook the bacon in a skillet or oven until it is fully crisp. Drain it thoroughly on paper towels, let it cool, and crumble it into small pieces so the bacon distributes evenly instead of creating bulky pockets in the filling.
Step 2: Add the softened cream cheese to a mixing bowl with the crumbled bacon, sliced green onions, shredded cheddar, garlic powder, salt, and pepper. Stir until every ingredient is evenly blended and the mixture looks smooth enough to scoop.
Step 3: Set one wonton wrapper on your work surface and cover the rest with a damp kitchen towel. Place about 2 teaspoons of filling in the center, taking care not to overfill it because excess filling can make sealing difficult.
Step 4: Brush the wrapper edges lightly with the egg wash. Fold the wrapper into a triangle, press around the filling to push out excess air, and firmly pinch the edges closed.
Step 5: For a more typical wonton shape, bring the two triangle corners together and pinch them firmly. Continue assembling until you have about 24 filled wontons, keeping the finished ones covered while you work.
Step 6: Pour enough vegetable or peanut oil into a pan to make a depth of about 2 inches, then heat it to 350–375°F (175–190°C). Check the temperature with a thermometer when possible, since properly heated oil is key to a crisp wrapper.
Step 7: Fry the wontons in small batches for about 2–3 minutes, turning once, until golden brown and crisp. Avoid crowding the pan, because adding too many at once lowers the oil temperature and can leave the wontons greasy.
Step 8: Move each batch to a paper-towel-lined rack or plate to drain briefly. Serve the wontons hot with sweet chili sauce, duck sauce, or a soy-based dipping sauce.
For a breakfast-inspired spread with a similarly savory filling, you can also serve these beside our bacon, egg, and cheese breakfast bombs. Both recipes are easy to portion for guests and disappear quickly from a buffet.
Pro Tips for Crisp, Sealed Wontons
The most important step is sealing. Press firmly around the entire edge and remove trapped air before closing the wrapper, since air pockets can expand in hot oil and cause the wontons to burst.
Keep unused wrappers covered with a damp kitchen towel while assembling. Wonton wrappers dry quickly, and dry edges do not seal as reliably.
- Drain the cooked bacon very well so excess fat does not loosen the cream-cheese mixture.
- Use about 2 teaspoons of filling per wrapper for a balanced filling-to-wrapper ratio.
- Fry in small batches and allow the oil to return to 350–375°F between batches.
- Turn the wontons once so both sides brown evenly.
- Transfer them to a rack or paper towels immediately after frying.
If you enjoy rich bacon-and-cheese combinations in other forms, our bacon-wrapped cheese-stuffed meatballs make a hearty companion for a larger appetizer menu.
Easy Variations and Air-Fryer Option
The cheddar is optional, so you can make a simpler version with cream cheese, bacon, and green onion. For a different cheese flavor, replace the cheddar with 1/2 cup of shredded mozzarella or Monterey Jack.
Garlic powder can also be replaced with 1 small grated garlic clove. Mix it thoroughly into the cream cheese so its flavor spreads throughout the filling.
To air-fry the wontons, brush or spray them lightly with oil and cook at 375°F (190°C) for about 8–10 minutes, turning halfway through. Arrange them without overlapping so the hot air can circulate around each wrapper.
For a complete bacon-themed meal, pair these with our creamy garlic scallop spaghetti with bacon. The crisp wontons work well as a starter before the creamy pasta course.
Storage, Reheating, and Serving
These wontons are at their best immediately after frying, when the wrappers are crisp and the filling is hot. If you have leftovers, let them cool, place them in a covered container, and refrigerate them.
Reheat them in an oven or air fryer until hot and crisp rather than microwaving them, which can soften the wrappers. Reheat only what you plan to eat, because repeated heating can dry out the creamy center.
For parties, assemble the wontons ahead of time and keep them covered while you prepare the oil. Fry in batches shortly before serving, then arrange them around small bowls of dipping sauce.
A cool, creamy side can balance this rich appetizer, such as our bacon pimento cheese potato salad. Its soft texture and tangy flavor provide a nice contrast to the hot, crunchy wontons.
Crispy-Creamy Bacon Cheese Wontons
Ingredients
Method
- Cook the bacon until crisp, drain it thoroughly, cool it, and crumble it finely. In a bowl, mix the softened cream cheese, bacon, green onions, cheddar, garlic powder, salt, and black pepper until evenly combined.
- Place one wonton wrapper on a clean work surface and keep the remaining wrappers covered with a damp kitchen towel. Put about 2 teaspoons of filling in the center, brush the edges lightly with egg wash, and fold the wrapper into a triangle.
- Press firmly around the edges to remove trapped air and seal the wrapper. For a classic wonton shape, bring the two triangle corners together and pinch them firmly.
- Heat vegetable or peanut oil to 350–375°F (175–190°C) in a pan with about 2 inches of oil. Fry the wontons in small batches for about 2–3 minutes, turning once, until golden brown and crisp.
- Transfer the cooked wontons to a paper-towel-lined rack or plate. Serve hot with sweet chili sauce, duck sauce, or a soy-based dipping sauce.
Notes
Final Thoughts
Crispy-creamy bacon cheese wontons are a reliable crowd-pleaser because they combine familiar comfort-food flavors with the irresistible crunch of a fried wonton wrapper. With 24 wontons ready in approximately 35–45 minutes, they are practical for a family snack, game-day platter, holiday gathering, or casual dinner party.
Keep the wrappers covered, seal out every air pocket, and fry in small batches for the best texture. Set out plenty of dipping sauce, serve the wontons hot, and prepare for the platter to empty faster than expected.