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Vietnamese with Tram – Wonton with cream cheese and mango salsa

(approx 40 pcs)

INGREDIENTS: ts = teaspoon tbsp = tablespoon 



 1 pack (abt 40 pcs) Square wonton wrapper, for frying

400gr Philadelphia cream cheese

1 ts Salt

1/2 pck Spring onion/Asian chives, finely sliced

1 ts Pepper

1 egg white, for brushing

Frying oil (not olive oil), sunflower or other oil that supports high heat

Dipping sauce

Sweet chili sauce (ready from store), chilli mayo or mango salsa

Mango salsa

300-400 gr Frozen mango 

5 dl Water

4 tbsp Sugar 

1 tbsp Lemon juice

½ ts Salt

2 tbsp Chinese black vinegar 


Garnish (optional)


Roasted peanuts (crushed)

Greens/Mixed salad 

Sriracha / Chili mayo



Mango salsa as dipping sauce 

  • Bring mango, water and sugar to a boil, reduce and simmer for approx. 20 min until the mango is soft
  • Add salt and vinegar and reduce 20 more minutes 
  • Transfer in a blender and blend until smooth, leave aside (it will thicken) 
  • Optional: for hot version, add chili flakes 

Cream cheese

  • Dice spring onion
  • Whip cream cheese with salt and pepper until airy, 2-3 min
  • Add spring onion to the cheese mixture and fold gently
  • Add in a piping bag (if you are making a big batch), else keep in bowl and use 2 spoons) 


  • Put 4 wrappers on a clean surface 
  • Pipe cream in the middle (if using teaspoon, make a dollop with 2 teaspoons)
  • Brush edge with egg white 
  • Fold over to make a triangle
  • Brush the long side edge w egg shite, and fold the other edge over (boat shape)
  • Transfer to a tray and cover with kitchen towel to keep from drying until ready for frying


  • Heat frying oil (canola, sunflower, peanut)
  • Fry a few pieces until golden, allow enough room for circulation
  • Transfer to tray with paper to remove excess oil 

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