u003cstrongu003eMake Ahead: u003c/strongu003eMake sure to fry them up fresh, as they'll taste a lot better.  Uncooked ones can be kept in the fridge for up to 3 days as long as they are sealed in an airtight container or covered with plastic wrap.u003cbr/u003eu003cstrongu003eLeftovers:u003c/strongu003e Refrigerate them for up to 1-2 days. They can't be stored at room temperature due to the cream cheese filling.u003cbr/u003eu003cstrongu003eFreezing: u003c/strongu003eIt's best to freeze the rangoon before cooking them. Flash freeze on a cookie sheet for an hour, then place in a zip-top bag and freeze for up to 3 months. Don't defrost before deep frying; just cook them longer.