I love quick projects in the kitchen that deliver big on texture and comfort. These crispy fried wontons do exactly that: a simple shrimp filling wrapped in thin wonton skins, fried until deeply golden and irresistibly crunchy. They come together fast, and the contrast between the tender filling and the crisp shell is what keeps people reaching for more.

This recipe is practical and forgiving. You don’t need a long ingredient list, but you do need attention at two moments: sealing the wrappers tightly to avoid leaks and frying at the right temperature so they brown without absorbing oil. I’ll walk you through those moments and share the little tips I use to keep every batch uniform and crisp.

Serve them as a snack, appetizer, or part of a larger meal. They pair with whatever dipping sauce you prefer, and once you know the basic assembly and fry method, you can adapt the filling to suit your pantry. Below you’ll find the ingredient breakdown, the step-by-step method straight from the tested directions, and practical tips for swaps, storage, and serving.

What Goes Into Crispy Fried Wonton

½ pound shrimp — shelled and deveined; finely chopped so the filling binds and cooks quickly.
1 teaspoon garlic — minced; adds savory depth to the filling.
1 teaspoon ginger — minced; brightens the shrimp and balances richness.
1 tablespoon coriander — chopped; fresh herb note in the filling (use cilantro if labeled as such where you shop).
½ teaspoon white sesame seeds — for mild nutty crunch inside the filling.
1 tbsp sesame oil — toasted sesame oil provides aromatic fat and helps bind flavors.
½ tbsp soy sauce — umami seasoning; keeps the filling savory without over-salting.
½ teaspoon cornstarch — helps the filling become slightly sticky and hold together.
pinch black pepper — basic seasoning to taste.
10 wonton wrappers — the thin wrappers that crisp up quickly when fried.
Vegetable oil — for frying; use enough to allow the wontons to float and cook evenly.

Crispy Fried Wonton Made Stepwise

Finely chop the ½ pound shrimp and place in a mixing bowl. Add the minced garlic, minced ginger, chopped coriander, white sesame seeds, sesame oil, soy sauce, cornstarch, and a pinch of black pepper. Mix thoroughly until the mixture is well combined and slightly sticky.
Lay the 10 wonton wrappers flat on a clean surface. Keep unused wrappers covered with a damp towel to prevent them from drying out.
Place about 1 teaspoon of the shrimp filling in the center of each wonton wrapper.
Moisten the edges of each wrapper with a little water (use your fingertip). Fold each wrapper in half diagonally to form a triangle, pressing firmly around the filling to seal and expel any air.
Check each sealed wonton for any gaps or exposed filling and press the edges again if needed to ensure a tight seal.
Pour vegetable oil into a deep pot to a depth that will allow the wontons to float (enough for deep-frying). Heat the oil to 350°F (use a thermometer or test method).
Fry the wontons in batches without overcrowding the pot, turning as needed, until they are golden brown and crisp. Remove with a slotted spoon and drain on paper towels to remove excess oil.
Serve the wontons immediately.

What You’ll Love About This Recipe

Speed: From chopping to the plate in under 30 minutes once the shrimp are ready.
Texture: A satisfying contrast between the crisp wrapper and the tender, slightly sticky shrimp filling.
Focus on technique: Two small, repeatable steps (sealing and frying) determine success—easy to master.
Portable: Perfect for parties or an easy appetizer; they travel well for a short time if you need to carry them to a gathering.

Swap Guide

Protein alternatives: If you prefer a different protein, swap the shrimp for ground or finely chopped cooked chicken or pork—adjust seasoning to taste.
Herb swaps: If coriander (cilantro) isn’t your thing, try chopped scallion for a milder onion note.
Sesame oil: Toasted sesame oil is strong; you can reduce it or mix with a neutral oil if you want less aroma.
Vegetarian option: Replace shrimp with a mixture of finely chopped mushrooms and tofu, seasoned and bound with a little cornstarch.

Prep & Cook Tools

Mixing bowl — to combine the filling.
Sharp knife or food processor — to finely chop shrimp and aromatics.
Small spoon or teaspoon — to portion filling consistently (≈1 teaspoon per wonton).
Damp towel — to cover unused wrappers and prevent drying.
Deep pot or medium saucepan — for frying with enough depth for wontons to float.
Thermometer — ideally, a probe or candy thermometer to hold oil at 350°F; use a test method only if you lack a thermometer.
Slotted spoon or spider — to remove wontons cleanly from oil.
Paper towels or a cooling rack — to drain excess oil after frying.

Mistakes Even Pros Make

Under-sealing the wrappers: Moisture or small air pockets cause leaks during frying—press firmly and re-check edges.
Overfilling: Too much filling makes sealing difficult and increases the chance of bursts while frying; stick to about 1 teaspoon per wrapper as directed.
Oil temperature too low: Wontons absorb oil and become greasy. Keep the oil around 350°F and manage the burner to maintain temperature between batches.
Overcrowding the pot: Crowded frying drops the oil temperature rapidly and leads to uneven browning. Fry in small batches with space for each wonton to float and move.
Leaving wontons to sit too long before serving: The wrapper can soften as steam accumulates. Drain briefly, but serve immediately for best crispness.

Year-Round Variations

Summer: Add finely diced fresh herbs like basil or mint to the filling for brightness.
Winter: Mix in a little grated ginger and a drop more soy for deeper savory notes that pair with warming dipping sauces.
Holiday party: Make a larger batch and keep warm on a wire rack over a sheet pan in a 200°F oven for short periods; avoid long holds to preserve crunch.
Weekend comfort: Turn them into a soup garnish—fry lightly and add just before serving to maintain some crispness.

Testing Timeline

0–10 minutes: Prep — chop shrimp, mince aromatics, and mix filling until slightly sticky.
10–20 minutes: Assemble — portion about 1 teaspoon filling per wrapper and seal each wonton; keep wrappers covered when not using.
20–30 minutes: Heat oil and fry the first batch; subsequent batches take only minutes each. The whole process typically fits within a single 30-minute window for a 10-piece batch.
Immediate: Serve right after frying for optimal crispness. Taste test one from each batch to ensure even color and texture; adjust frying time if needed.

Storing Tips & Timelines

Short-term (1–2 hours): Keep fried wontons on a wire rack in a warm (200°F) oven if you need a short holding time before serving. Avoid covering, which traps steam and softens them.
Refrigeration (up to 48 hours): Store cooled fried wontons in an airtight container lined with a paper towel to absorb residual oil. Re-crisp in a 375°F oven for 6–8 minutes.
Freezing (raw): If you want to prep ahead, seal assembled but unfried wontons on a tray, freeze until firm, then transfer to a bag. Fry from frozen, adding a little extra time until golden.
Reheating (fried): For best texture, reheat in a preheated 375°F oven or toaster oven on a rack; avoid the microwave, which will make them soggy.

Ask the Chef

Q: Can I use pre-cooked shrimp? A: Yes—if using pre-cooked shrimp, chop finely and adjust seasoning since pre-cooked shrimp can be slightly saltier. The cornstarch still helps bind the mixture.

Q: What if my wrappers crack while folding? A: That usually means they’re too dry. Keep unused wrappers under a damp towel and work quickly. If one cracks, replace it to avoid leaks during frying.

Q: How do I know the oil is at the right temperature without a thermometer? A: Drop a small bit of wrapper into the oil; if it sizzles and rises steadily without immediately darkening, the oil is likely in range. If it browns almost instantly, the oil is too hot.

Bring It to the Table

These wontons are at their best right off the fryer. Arrange them on a warm platter with a small bowl of your favorite dipping sauce on the side—something sharp and acidic or a soy-based dip with a little vinegar and chili oil works beautifully. Garnish with extra chopped coriander or a sprinkle of sesame seeds for a pretty finish.

Serving suggestions

Serve as an appetizer alongside a light cucumber salad to cut the richness.
Offer multiple dipping sauces—soy-vinegar with chili flakes, sweet chili, or a citrusy ponzu—to let guests choose.
For a party, place them on skewers or toothpicks so they’re easy to pick up and remain crisp when passed around.

Once you get the rhythm—mix, fill, seal, and fry—you’ll find these Crispy Fried Wonton become a go-to for quick entertaining and weeknight treats alike. Don’t skip the checking step on sealing, and keep a close eye on oil temperature. Those two habits will reward you with perfectly crunchy, golden wontons every time.

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Crispy Fried Wonton Recipe

Crispy deep-fried shrimp wontons filled with a seasoned shrimp mixture. Quick to assemble and serve immediately for best crispness.

Prep Time15

Cook Time5

Total Time20

Servings: 2 servings

Ingredients

1/2 poundsshrimpshelled and deveined
1 teaspoongarlicminced
1 teaspoongingerminced
1 tablespooncorianderchopped
1/2 teaspoonwhite sesame seeds
1 tbspsesame oil
1/2 tbspsoy sauce
1/2 teaspooncornstarch
pinchblack pepper
10 wonton wrappers
Vegetable oilfor frying

Instructions

Finely chop the ½ pound shrimp and place in a mixing bowl. Add the minced garlic, minced ginger, chopped coriander, white sesame seeds, sesame oil, soy sauce, cornstarch, and a pinch of black pepper. Mix thoroughly until the mixture is well combined and slightly sticky.
Lay the 10 wonton wrappers flat on a clean surface. Keep unused wrappers covered with a damp towel to prevent them from drying out.
Place about 1 teaspoon of the shrimp filling in the center of each wonton wrapper.
Moisten the edges of each wrapper with a little water (use your fingertip). Fold each wrapper in half diagonally to form a triangle, pressing firmly around the filling to seal and expel any air.
Check each sealed wonton for any gaps or exposed filling and press the edges again if needed to ensure a tight seal.
Pour vegetable oil into a deep pot to a depth that will allow the wontons to float (enough for deep-frying). Heat the oil to 350°F (use a thermometer or test method).
Fry the wontons in batches without overcrowding the pot, turning as needed, until they are golden brown and crisp. Remove with a slotted spoon and drain on paper towels to remove excess oil.
Serve the wontons immediately.