Fried Wontons
Fried wontons are thin squares of wheat-and-egg dough (wonton wrappers) that have been folded, often around a filling like pork, shrimp, or cream cheese, and deep-fried until golden and blistered. The same wrappers, cut into strips and fried plain with no filling, become crispy wonton strips used as a garnish on soups and Asian-style chopped salads. Frying is what separates them from boiled or steamed wontons, which stay soft and are served in broth.
Varieties
Fried wontons differ from boiled wontons (served in broth, soft-skinned) and from crab rangoon, which uses the same wrapper but a cream cheese filling rather than a meat or shrimp filling. Wonton wrappers are thinner and made with egg, while egg roll wrappers are thicker and chewier, giving fried egg rolls a denser bite than fried wontons.
Buying tips
Fresh wonton wrappers are sold refrigerated near the tofu or produce section, usually square and thinner than egg roll wrappers; check the package date since they dry out and crack once opened. For pre-made fried wontons, choose ones that look uniformly golden rather than pale or dark brown, which signals uneven oil temperature.
Substitutes
Egg roll wrappers, cut into wonton-sized squares — 1:1 by piece, quartered to match wonton size
Thicker dough, so fry a bit longer for the center to cook through and expect a heavier crunch.
Spring roll wrappers (rice or wheat based) — 1:1
Fries up thinner and more delicate than a standard wonton wrapper; good for shrimp or vegetable fillings.
Store-bought wonton chips or crispy chow mein noodles (for garnish only) — 1:1 by volume
Works only as a substitute for plain fried wonton strips used to top soup or salad, not for filled wontons.
Small flour tortillas, cut into strips and fried — 1:1 by volume
Sturdier and slightly chewier than wonton strips, but similar enough for salad or soup garnish.
Gyoza or dumpling wrappers — 1:1
Rounder and slightly thicker; trim to a square if a traditional wonton shape matters, otherwise fold as-is.
Storage
Fried wontons lose their crunch within a couple of hours at room temperature as steam softens the shell. Store leftovers uncovered on a paper-towel-lined plate rather than in a sealed container, which traps moisture. For longer storage, refrigerate up to 2 days or freeze cooked wontons flat on a tray, then bag them; reheat frozen wontons directly in a 400°F oven or air fryer for 6-8 minutes without thawing.
How to use
Filled fried wontons work as an appetizer with sweet chili, duck, or soy-vinegar dipping sauce. Plain fried wonton strips are scattered over hot and sour soup, egg drop soup, or Asian chicken salad right before serving so they stay crisp. Crushed fried wontons also make a crunchy topping for rice bowls or noodle salads.
What it pairs with
Pairs well with sweet chili sauce, plum sauce, or a soy-rice vinegar dip with sliced scallion. Crispy wonton strips complement sesame dressing, shredded cabbage, and mandarin orange in cold salads.
Nutrition
Deep-frying adds significant fat and calories compared to boiled or steamed wontons; a single fried pork wonton runs roughly 45-60 calories, mostly from the oil-absorbed wrapper. Baking wontons brushed with oil at 400°F for about 12 minutes cuts the fat noticeably while keeping some crispness.
FAQ
Why do fried wontons go soft so quickly?
The thin wrapper has very little structure once it cools, and trapped steam from the filling migrates outward and softens the fried shell within 1-2 hours, even faster if stacked or covered.
Can wontons be air-fried instead of deep-fried?
Yes. Brush or spray filled wontons lightly with oil and air-fry at 375°F for 8-10 minutes, flipping halfway; they turn out crisp but slightly less blistered than oil-fried versions.
What oil temperature is best for frying wontons?
350°F (175°C) is the standard range; too low and the wrapper absorbs excess oil before browning, too high and the outside darkens before the filling heats through.
Are wonton wrappers and egg roll wrappers interchangeable?
They can be swapped in a pinch, but egg roll wrappers are thicker and larger, so cut them down for wonton-sized pieces and expect a heartier, less delicate crunch.
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