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Vegan MoFo 1.3: Easy Cream Cheese Wontons

Posted on Oct 3, 2012 by in Recipes, Vegan MoFo | 8 comments


I hope Vegan MoFo is going well for everyone so far. I know that I am definitely enjoying reading all of the blogs that are participating (well, as many as I can at least) and hopefully I’ll be able to do a little recap post this weekend of all the blogs I’m loving so far.

Today is a round two phyllo dough appetizer recipe. This doughis extremely versatile as you can stuff it with just about anything you wish, so it’s something you should consider having on hand during the holiday season. The other great thing about it is that you can do sweet or savory dishes, so it works for desserts, too. It may be a little bit tough to work with at times, but the flakiness and portability it adds to any filling is totally worth the bit of extra work.

Vegan Cream Cheese Wontons

I love making these wontons because A) I heart Chinese takeout, as does the husband and B) They are literally three ingredients. Though the premise is simple, these wontons are something that are sure to please any crowd – plus, they are a healthier alternative to the ones you get from Chinese restaurants since they aren’t deep fried (bonus points!).

The thing that really sets these little guys apart, though, is the spicy sweet & sour dipping sauce. I love traditional sweet and sour sauce, but I like a little spice too, so I whipped up my own version to suit my tastes. I think the sriracha steps up the flavor profile and makes them a little bit more of an elevated dish. If you don’t like it spicy, feel free to leave out the sriracha – though you really should give it a try, even if you are tentative about it!

Spicy Sweet and Sour Sauce

A quick tip for working with phyllo dough (you can apply this tip to my Sweet Potato Pie Cups, too): While you are working with the dough, place a damp towel over the dough sheets you aren’t currently working with. This will keep the sheets pliable and will prevent them from drying out.

Also, I know I have a few readers who eat gluten-free so these phyllo appetizers become a bit problematic. I did some research and found this gluten-free phyllo dough recipe. I believe you could probably substitute the milk with soy milk and the eggs with an egg replacer. From what I’ve read you might not be able to get the dough as thin as the commercial stuff, but it would be an option for those who have a gluten allergy. If you give this a try let me know how it turns out!

Easy Cream Cheese Wontons

Yield: 16-24


    For the Wontons
  • 8oz Vegan Cream Cheese (I used Tofutti brand)
  • 1 package Phyllo Dough Sheets, thawed
  • 4 tbsp Earth Balance
  • For the Spicy Sweet & Sour Sauce
  • 1/4 cup Rice Wine Vinegar
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Ketchup
  • 1 tsp Sriracha
  • 1 tbsp Brown Sugar
  • 2 tsp Cornstarch + 1 tbsp Water


  1. Preheat the oven to 350 degrees F. Lightly grease a cookie sheet.
  2. Stack 3 sheets of dough and cut into 4"x 4" squares. Melt the Earth Balance and brush a sheet of dough with it, stack another sheet on top, brush with EB, put the last sheet on top and brush with EB again. Add 1 tablespoon of cream cheese to the center of the buttered square, fold up the corners diagonally to make a peak and then twist the top to secure closed - use a bit more EB if it does't stick. Place the little cream cheese purse onto the cookie sheet and repeat with as many more wontons as you'd like to make.
  3. Bake for 8-10 minutes or until the dough is a golden brown - be careful not to burn them.
  4. While the wontons are cooling, make the dipping sauce. Add the vinegars, ketchup, sriracha, and brown sugar to a small pot and warm over medium heat. In a separate small bowl, mix together the cornstarch and water so that no lumps exist. Once the vinegar mixture comes to a boil, mix in the cornstarch mixture until it thickens to your desired consistency. Serve along side the wontons!


I’ll have another appetizer recipe for you tomorrow! We are moving away from the phyllo dough and into some other fun goodies! What is your favorite take out food? Do you ever try to recreate it at home?

  • Pingback: Vegan MoFo 1.3: Cream Cheese Wontons w/Spicy Dipping Sauce « The Unintentional Vegan The Unintentional Vegan()

  • What a fun appetizer! And this is the kind of thing that would impress people at a party. “You made these yourself??” I used to love appetizers like this before I was vegan, but I’d never thought about veganizing them.

    • Haha – yes! I love those reactions – they always give me the warm and fuzzies 🙂

  • Lizzie

    I sort of hate working with phyllo dough – it seems like it is always a huge disaster for me. But I may just have to give it another shot to make these babies. I found a recipe for cream cheese wontons a long time ago, but it just called for “vegan wonton wrappers” which don’t seem to exist anywhere in my world. These would be so good with one of the accidentally vegan dishes from our favorite Chinese takeout place!!

    • It is a bit of a pain, but once you get the hang of it it’s not so bad. And about the vegan wonton wrappers – I swear they don’t exist either 🙂 That’s why I started using phyllo.

  • I love that you did a bit of research to find a phyllo recipe for us gf vegans – thanks! These look delicious as does the sauce 😀

    • You’re welcome! Thanks so much for stopping by!

  • Kristina Sloggett

    my very favorite thing I still sorta miss… this exact thing from the Chinese Restaurant. and that sauce, Mmm.

    • The husband was missing these big time when he first stopped eating cheese – these definitely helped with the loss 🙂

  • Pingback: A Month in Cheese: My Vegan MoFo Wrap-up | StarCityVegan()

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