What Sauce Goes with Cream Cheese Rangoon? (8 Sauces)

Cream cheese rangoon is a popular Chinese-American appetizer that is made with cream cheese, crab meat, and seasonings.

The mixture is then wrapped in wonton wrappers and fried until golden brown.

Cream cheese rangoon is usually served with a sweet and sour sauce or a plum sauce.

But there are so many other sauces that go well with this delicious appetizer!

I’m sharing 8 of the best sauces for cream cheese rangoon including sweet, savory, spicy, and everything in between.

What Sauce Goes with Cream Cheese Rangoon?

When looking for a sauce to go with cream cheese rangoon, you’ll want to find one that is sweet and savory. A good option is a plum sauce, which is made with plums, sugar, vinegar, and spices. Another option is a sweet chili sauce, which has a balance of sweetness and heat.

Still looking for ideas?

Then simply keep reading!

1. Sweet and Sour Sauce

When you want something sweet and sour, this is the sauce for you.

It’s made with apple cider vinegar, canned pineapple juice, soy sauce, brown sugar, and red food coloring.

The acidity of the vinegar cuts through the richness of the cream cheese, while the pineapple juice and brown sugar add a touch of sweetness.

The soy sauce adds a depth of flavor, and the red food coloring gives it that signature sweet and sour look.

To make this sauce my own, I like to add a bit of ginger for an extra zing.

You could also substitute rice vinegar for the apple cider vinegar, or use honey instead of brown sugar.

2. Honey Mustard Sauce

If you like honey and mustard, then you’ll love this honey mustard sauce.

It’s the perfect combination of sweet and tangy, and it takes cream cheese rangoon to the next level.

This sauce is made with apple cider vinegar, honey, dijon mustard, yellow mustard, and mayonnaise.

You can also add a bit of salt and pepper to taste.

If you don’t have apple cider vinegar, you can use white vinegar or even lemon juice.

And if you’re not a fan of mayonnaise, you can use Greek yogurt instead.

I like to add a bit of cayenne pepper to my honey mustard sauce to give it a little bit of a kick.

3. Asian Plum Sauce

If you’re into Asian flavors, then this Asian plum sauce is the perfect addition to your cream cheese rangoon.

The sauce is made with apple cider vinegar, soy sauce, brown sugar, red pepper flakes, and ginger.

It’s sweet, sour, and a little bit spicy all at the same time.

The sauce really takes the rangoon to the next level in terms of flavor and texture.

If you don’t have all of the ingredients on hand for the sauce, you can easily substitute them.

For example, you could use rice vinegar in place of the apple cider vinegar.

Or if you don’t have any red pepper flakes, you could add a little bit of Sriracha sauce instead.

I like to personalize my Asian plum sauce by adding a little bit of hoisin sauce to it.

This gives it an extra sweet and sticky texture that I just love.

4. Hoisin Sauce

This sauce has a unique flavor that is both sweet and savory.

It’s made with natural peanut butter, soy sauce, miso paste, honey, and sesame oil.

Hoisin sauce is typically used as a dipping sauce for dumplings or spring rolls, but it also makes an excellent topping for cream cheese rangoon.

The sweetness of the honey compliments the creaminess of the cheese perfectly.

I like to add a bit of sriracha to my hoisin sauce to give it a little bit of heat.

If you don’t have all of the ingredients on hand, you can substitute mirin for the honey and rice vinegar for the sesame oil.

5. Spicy Mayo Sauce

Sometimes you just want something spicy.

And when you’re in the mood for spice, this Spicy Mayo Sauce is the perfect way to take your cream cheese rangoon to the next level.

This sauce is made with taco seasoning, hot sauce, lime juice, and mayonnaise, and it is absolutely delicious.

The taco seasoning adds a bit of Mexican flavor, while the hot sauce gives it a nice kick.

The lime juice brightens up the sauce and helps to cut through the richness of the mayonnaise.

I like to use Sriracha hot sauce in this recipe, but you could use any hot sauce that you like.

I also like to add a bit of garlic powder to my Spicy Mayo Sauce for an extra punch of flavor.

6. Orange Marmalade

Although marmalade isn’t a sauce per se, it is a thick, sweet, and tangy preserve that can take your cream cheese rangoon to the next level.

This particular orange marmalade recipe uses fresh navel oranges, lemon, and cinnamon to create a fragrant and flavorful sauce.

You could also use mandarin oranges or tangerines in this recipe.

I like to add a personal twist to this sauce by adding a bit of grated ginger.

This gives the sauce a bit of heat and an extra zing.

If you don’t have fresh oranges on hand, you could also use canned mandarin oranges or tangerines.

Just be sure to drain them well before using.

7. Sweet Chili Sauce

How do you feel about sweet chili sauce?

Do you love it?

Hate it?

Either way, I think it’s worth giving this sauce a try on your cream cheese rangoons.

I know, I know.

It sounds weird.

But trust me, it’s good.

The sweet chili sauce adds a bit of sweetness and a lot of spice to the rangoons.

It’s the perfect combination of flavors.

If you can’t find sweet chili sauce, you can make your own by mixing rice vinegar, fresh ginger root, ketchup, and garlic.

Or, you could just use Sriracha sauce.

That’s what I do.

I also like to add a bit of green onion to the mix for extra flavor.

8. Teriyaki Sauce

Teriyaki sauce is known for its sweet and savory flavor, and it’s the perfect addition to cream cheese rangoon.

This sauce is made with soy sauce, brown sugar, honey, garlic powder, and ground ginger.

The soy sauce adds a salty flavor, while the brown sugar and honey add sweetness.

The garlic powder and ground ginger add a bit of spice.

If you don’t have all of these ingredients on hand, you can substitute the honey for agave nectar or maple syrup.

You can also use fresh ginger instead of ground ginger.

I like to add a bit of rice vinegar to my teriyaki sauce to give it a little bit of tang.