Roasted Garlic Cream Cheese Wontons

One of the things that I have had to adjust to a little bit since being pregnant is the fact that some food is now off limits. I’ve said so long to spicy tuna rolls, fresh pacific oysters on the half shell and deli meat. But surprisingly one of the things I miss the most is goat cheese. Apparently some soft cheeses are a no no when pregnant. And while blue cheese and feta have not been hard to do without, I miss the creamy tangy-ness of goat cheese. Especially now that it is summer time and all I want is this Roasted Garlic and Goat Cheese spread. But alas, not one to give up easily on a craving, I have found a substitute that will work rather nicely, sweet roasted garlic mixed with cream cheese wrapped in wonton wrappers and fried until golden. Yeah…I think I can handle a few more months without goat cheese as long as I can have these.

Sure I know that cream cheese is not quite a substitute for goat cheese, but in these wontons you would not want to use goat cheese. I actually tried once about a year ago and the goat cheese did not hold up well to the heat. In fact, when I bit into the wontons the cheese was gone. It was basically a fried wonton wrapper that had the wonderful taste of roasted garlic. Cream cheese on the other hand, is thick and creamy and holds up really well to the temperature of frying.

Roasted Garlic Cream Cheese Wontons Recipe

Makes 20 Prep Time: Cook Time:


  • 1 bulb (or head) of garlic
  • 1 tablespoon butter
  • 1 teaspoon lemon juice
  • kosher salt
  • 8 ounces cream cheese, softened
  • 1/4 teaspoon ground white pepper
  • Approximately 20 wonton wrappers
  • oil for frying



Preheat oven to 400 degrees.


Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place bulb on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Allow to cool.


Once cool, use a fork or squeeze the garlic out of the skin and mix well with the cream cheese and white pepper.


Heat 2 inches of oil in a large pot over medium high heat.


Lay wonton wrapper on a flat surface. Place 1/2 teaspoon of filling into the center of the wonton. Use your finger to wet the sides of the wrapper. Then carefully pull opposite sides together to make a pointed top. Be sure to seal all sides, you don’t want any of the cream cheese coming out while you are frying them.


Once the oil has reached 350 degrees add the wontons carefully, in batches if necessary and fry until golden brown, 2 - 3 minutes. Allow to cool slightly and serve.



Leave a Comment

  • Reply
    December 26, 2012 at 8:16 am

    Can these be baked?

    • Reply
      December 28, 2012 at 9:01 am

      I wouldn’t recommend baking these. They just wouldn’t get crispy enough.

  • Reply
    December 22, 2011 at 11:34 am

    Hello! I tried this recipe today… it had very good taste, but we had some problems with the frying. I tried the shape you did, but despite my attempts to completely seal it, almost every time there was a leak and all the cream cheese seeped out :( So we then tried to just fold over the wontons into a triangle, but when it was fried it puffed up excessively to the point where ANOTHER leak happened because the air needed to escape somehow. I’m sure we’ll be trying this recipe again though, to see if we can get it to work better :)

  • Reply
    November 4, 2011 at 1:28 pm

    My mom used to make fried wontons with sausage in them. I’d forgotten about them. They’re so good!

  • Reply
    Amateur Cook
    July 27, 2011 at 9:31 pm

    Heck! I’d get pregnant just so I could indulge in these. (And I’m a guy…) ;}

  • Reply
    Morsels of Life
    July 20, 2011 at 5:05 pm

    These wontons look good! Luckily, I just got some wonton skins – now I know how I’m going to use them!

  • Reply
    July 20, 2011 at 5:07 am

    These look fabulous! While it’s not goat cheese, it sure looks like a tasty substitute. :)

  • Reply
    Jenn's Food Journey
    July 12, 2011 at 4:49 am

    Oh, Yum!! Cream cheese is not quite the substitute for goat cheese, true, but it’s a pretty close second… at least in my book :)

  • Reply
    July 11, 2011 at 9:43 am

    I confess I know nothing about why some cheeses are no-no’s when pregnant. But then I’ve never been pregnant. One thing about roasting garlic: I cut it in half across and then roast it. None of it goes to waste that way.

  • A little bit about me...

    My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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