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Gather all the filling ingredients and combine in a bowl. Fold the cream cheese mixture until smooth. Make sure the cream cheese is soft enough to mix.
Have a small bowl of water, wonton wrappers and cream cheese mixture. Arrange them on a flat surface. To prevent wonton wrappers from drying out, you can use damp paper towel or plastic wrap to cover.
Wet all the wrapper edges with water using your index finger. Grab a spoonful of filling and place in the middle of a wonton wrapper.
Bring 4 opposite corners towards the center of the wrapper. Then pinch with your fingers creating like a cross design on top. Make sure all the edges are tightly sealed to prevent leakage when deep frying.
Heat oil in a pot. While the oil is heating up, either have a baking sheet with layers of paper towel or metal cooling rack ready.
To check to see if oil is hot, insert a chopstick vertically in the middle of the pot. If there are many bubbles rising up, the oil is ready.
Carefully drop one rangoon at a time, without over crowding the pot. Deep fry for about 2mins or until golden brown on all sides.
Scoop and place hot wontons on the tray with paper towel or cooling rack. Can serve hot or room temperature with dipping sauce of choice.