Homemade Fried Wonton Strips are crispy, golden, and wildly snackable. These are easy to make at home, and are tasty, crispy toppings for salads, soups, and many Asian dishes.
I grew up snacking on fried wonton strips, and now I love adding them to so many dishes for that extra crunch and flavor.
If you love ordering Chinese takeout as much as our family loves going out for Chinese food, you’ve likely enjoyed crispy wonton strips, too.
Wonton wrappers have long been used for dumplings and soups in Chinese cuisine. In the U.S., fried wonton strips became popular through Chinese-American cuisine. You’ll especially see them used as crunchy salad toppers and appetizers thanks to their quick fry time and addictive texture.
And these snackable fried bites are so easy to make at home! Once you do, you might just add them to your own regular dinner rotation.
Table of Contents
❤️ Why you’ll love making this classic crispy topping at home
- Fast – You can make this in just 10-minutes!
- Crunch – delivers that light, shattering bite store-bought versions rarely have.
- Versatility – These crispy wontons work on salads, soups, and snack boards.
- Simplicity – The ingredient list is short and stress-free.
- Freshness – You truly get better flavor and texture than packaged strips.
Ingredient notes
This is an easy 2-ingredient recipe!
- Cooking oil – use a neutral oil like vegetable oil or canola oil.
- Wonton wrappers – Store-bought wonton wrappers make this recipe a cinch! Simply slice them into even strips.
Step-by-step instructions
This 2-ingredient recipe is so easy to make! Here are step-by-step photos, and you’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post.
- Heat oil in a pan until hot but not smoking.
- Fry strips in small batches until golden and puffed.
- Remove and transfer to a wire rack to drain.
Marlynn’s Tip
Recipe Tip
Whenever you are frying food, opt to drain the fried food on a wire rack vs. paper towels. Using a wire rack helps keep fried wonton strips nice and crispy. While you can use paper towels, paper towels don’t allow the wonton strips to have air circulate fully around them, so they tend to cause fried food to be a little soggier.
Recipe FAQs
Yes, but they will be drier and less bubbly than fried. The texture will be slightly different.
You can, although the texture will be more rigid than light and blistered.
Absolutely! Try garlic powder, five-spice, a pinch of chili salt, or simply a little salt.
Store in an airtight container at room temperature for up to 3 days. The longest my fried wonton strips have stayed crispy when stored is 5 days.
Serving suggestions
There are so many delicious ways to enjoy these crispy wontons!
- Sprinkle them over shrimp and cabbage stir fry, Thai chicken salad or wonton soup (wontons on wontons!).
- Serve alongside shrimp summer rolls or lettuce wraps.
- Use as a topping for California sushi bowls, teriyaki salmon bowls or chicken teriyaki donburi bowls.
- Set out with sweet chili sauce or duck sauce for snacking.
More Chinese recipes
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Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Fried Wontons
Equipment
- 1 Dutch oven or large pot
Ingredients
- vegetable oil
- ½ package wonton wrappers
Instructions
- Fit a cooling rack on top of a baking sheet. Set aside.
- Pour the vegetable oil into a Dutch oven or other large heavy bottom pot with high sides until there's about 2 inches of oil.
- Turn the heat to medium-high and allow the heat to come up to 360°F (use a candy thermometer).
- While the oil heats up, slice the wonton wrappers into 3/4" slices. Separate them slightly so they don't stick together when frying. Set aside.
- Once the oil reaches 360°F, carefully drop a handful of wonton strips (about 10-13) into the oil. Make sure not to crowd the pot. Use a spider strainer to gently stir them apart and flip them over so they crisp up on all sides.
- Once all of the strips have crisped up to a golden brown of your liking, use the spider strainer to carefully lift them out of the oil, gently shaking off excess oil as you lift the strainer. Then place the fried wonton strips onto the prepared cooling rack.
- Repeat these steps to fry the remainder of the wonton strips.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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