This Crispy Fried Wonton Recipe is the ultimate party app and a must-have for Chinese-inspired feasts!
I’ve said it before, but I’ll say it again: I love Chinese takeout. In fact, I’d probably call it my favorite comfort food. Whenever I’m feeling overwhelmed, bummed out, or just don’t want to cook, I’m ordering Chinese. Sure, it’s not that healthy, particularly the Americanized variety. Still, it’ll always hold a special place in my heart—and stomach. This crispy fried wonton recipe is an homage to my favorite takeout, but with fresh ingredients and a little less grease.
Crispy fried wontons serve as an excellent snack or appetizer. It’s a fun way to snazz up your main meal, whether it’s Chinese or not. Heck, I’ve even made these for game days. You know what? Nobody even missed the buffalo chicken wings.
What makes them so good? Only everything—their crispy, golden parcels with a deliciously seasoned shrimp filling. The key here is fresh shrimp, if you can find them. They have a firmer texture with a naturally sweet and slightly briny taste. That said, frozen shrimp aren’t bad, because either way, these wontons are going to be a certified crowd-pleaser!
Are These Fried Wontons healthy?
Fried wontons, like many fried foods, aren’t exactly low-fat. But that’s why we like wontons, right? You probably could air fry the wontons, and they’d turn out great. However, I’d say taste-wise, fried is the way to go. Just enjoy these in moderation. Besides, there are “healthy” tweaks you can make, like using a low-sodium sauce or coconut aminos. This should bring the sodium down.
And while oil is essential to this recipe, you could pick something healthier, like avocado oil. It’s high in monounsaturated fats and has a high smoke point, making it a great choice for deep-frying. Additionally, you could try whole-wheat wonton wrappers (if you can find them) to up the fiber content!
Keeping it Crispy
Sometimes, recipe instructions are more like suggestions, but that’s not the case for these wontons, especially when it comes to the oil temperature. You definitely want to heat the oil to hit 350°F. If the heat is too low, the wontons will absorb too much oil, and if it’s too high, you could overcook them. I guess you could say that 350°F is the Goldilocks zone for these wontons!
Oh, and another essential tip—don’t crowd the pot. Giving the wontons space allows them to cook evenly and achieve that golden-brown color we all love!
How to Make Ahead And Store
Given that this recipe uses shrimp, I wouldn’t prep these ahead. After cooking, fried wontons generally stay fresh for about 2 to 3 days in the fridge. Place the cooled wontons in an airtight container; this should help maintain their crispiness!
Serving Suggestions
Serve these wontons with other classic Chinese favorites like Orange Chicken and Vegetable Fried Rice. Or, if you’d like something with more of a kick, this Szechuan Chicken delivers! They’re also great when paired with other dim sum-inspired dishes like Dumpling Soup and Chicken Potstickers. Speaking of potstickers, this Potsticker Sauce’s tangy flavor works just as well with wontons!
Recipe
Ingredients
- ½ pounds shrimp shelled and deveined
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1 tablespoon coriander chopped
- ½ teaspoon white sesame seeds
- 1 tbsp sesame oil
- ½ tbsp soy sauce
- ½ teaspoon cornstarch
- pinch black pepper
- 10 wonton wrappers
- Vegetable oil for frying
Instructions
- Finely chop the shrimp and combine it with garlic, ginger, coriander, sesame seeds, sesame oil, soy sauce, cornstarch, and black pepper. Mix well.
- Place the wonton wrappers on a flat surface and spoon a teaspoon of the filling in the center of each wrapper.
- Brush the edges with some water and form a triangle shape.
- Heat the vegetable oil in a deep pot to 350°F. Drop the wontons in the hot oil and deep-fry them in batches until golden brown. Place the wontons on paper towel to remove excess oil.
- Serve the wontons with mayonnaise or a dip of your choice. Enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
love this recipe. I like to serve it with homemade peach rosemary jam that has been heated, as a sauce. Delish!
Great idea Judy, thanks for sharing 🙏