Easy Crispy Fried Wonton Strips - CopyKat Recipes (2024)

FAQs

What are crispy wonton strips made of? ›

Chinese crispy fried wonton chips are super easy to make and made with dumplings or wonton wrappers (wonton skins). They are essentially wonton wrappers that have been deep-fried in oil until they are crispy, and golden brown and served with dipping sauce, or used as a salad or soup topper.

If you're having a hard time finding wonton wrappers at the store, you can use egg roll wrappers to make wonton strips too. Wonton wrappers taste more authentic in my opinion, but egg roll wrappers crisp up nicely and still taste delicious!

You need an oil with a high smoke point so you can go with canola oil, avocado oil, or if you don't mind the taste, coconut oil. OR if you have the means, use an air fryer. Also, don't forget about the dipping sauce. Opt for a low-sodium soy sauce or a ginger-sesame mix with rice vinegar.

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

Wonton filling

There are many types of wonton fillings, but I'd say that pork and shrimp/prawns are the most common. Then there are all sorts of additions, including mushrooms, water chestnuts, chopped up Asian greens and even carrots.

My recipe below has a classic authentic Chinese wonton filling – pork, shrimp, and fresh aromatics with soy sauce, Shaoxing wine, and sesame oil. The ingredients combine for a deep and satisfying umami with a pop of bright flavor from the ginger and a hint of nuttiness from the sesame oil.

In a pinch, egg roll wrappers can be used for wontons.

The Folding Technique

For this simple fold, all you have to do is fold the filled wrapper in half to form a triangle, then bring the bottom corners together to finish the fold. A little water acts as the “glue” to keep the wontons sealed tight so they don't fall apart as they cook.

Holding the wonton with the tips facing upwards, dab a bit of water on one of the bottom corners. Carefully bring the bottom left corner and right corner together at the center and press firmly to seal them, creating the Lotus Flower shape.

Some cooks, including Fran McCullough, author of The Good Fat Cookbook, swear by deep frying with animal fats like lard (374°F smoke point) and beef tallow (400°F). Fans say this natural, saturated fat imparts great flavor and makes the ingredients crispier.

What is the difference between a wonton and a rangoon? ›

What is the difference between crab wonton and crab rangoon? Crab rangoon is a type of fried wonton, so they are really very similar. The difference is all in the filling. Traditional wontons are not ever filled with cream cheese (which is one of the main components in crab rangoon recipes).

Nobody likes a soggy Fried Wonton, and there's a great trick to getting the wrapper ultra crisp. Instead of sealing the wrapper shut like an envelope with water, you leave the majority of the folded wrapper unsealed, using just a dab of water to pinch the ends together.

The Bonnet

Begin by putting your filling in the middle of the wrapper and then folding the wrapper over into a half-rectangle, making sure to seal the edges with water. Bring the two edges of the folded side of the wonton together and seal them with another dab of water.

Consuming fried or steamed wontons is not likely to impart any significant health benefits. The food does provide energy in the form of carbohydrates and fat. If meat, poultry, or seafood is added you'll also get a small benefit from protein which helps to build and maintain muscle mass.

Wonton strips, deep-fried strips made from wonton wrappers and served with hot mustard or other dipping sauce, are a common complimentary appetizer in American-style Chinese restaurants. In the Philippines, fried wontons are often called pinseques fritos (pinsec frito in the Castilian singular).

Wontons are basically fried dumplings that are filled with a mix of vegetables and meat, typically ground beef or pork. Wontons wrappers are typically thinner and made with wheat flour, whereas dumplings can be made from potato or wheat flour. Both can be boiled, steamed, or fried.

Fat content is much lower as well- . 4 grams of fat for the wonton chips vs 7 grams in the tortilla chips. This definitely is a great lower calorie, lower point, lower fat, lower carb option!