Quick and easy Fried Wonton Strips add flavor and texture to salads, soups, and casseroles. Or enjoy them as chips with just a little seasoning like salt, seasoned salt, or Cajun spices.
We love these yummy fried wontons. They fry in less than a minute in a little oil on the stovetop. They are so versatile, and the number of ways to serve them is only limited by your imagination.
How To Make Fried Wonton Strips
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Cut the wontons into any shape and fry them in a little vegetable, canola, or peanut oil. Fish them out with a spider strainer and put the strips on paper towels to drain. While warm season with any number of savory seasonings from your spice rack, or toss with cinnamon sugar.
Cooks Tips
- You can find wonton wrappers in the refrigerated section of Asian markets or most grocery stores.
- Cover the wontons with a water-dampened paper towel while working with the wontons. This keeps them from drying out.
- Use a heavy pot like a cast-iron skillet or Dutch oven. Heavy pots hold the heat better. I use one of my older Dutch ovens for frying because it sometimes stains the pot.
- Use an instant-read thermometer to help maintain a 350°F frying temperature.
- To help maintain a constant frying temperature, work in small batches.
Perfect Pairings
- Salads: Asian chopped salad, Thai chicken salad, or Asian slaw
- Soup: egg drop soup or hot and sour soup
- Dips: crab rangoon dip, jalapeno popper cheese dip, or hot spinach dip
Fried Wonton Strips
Ingredients
- 12 ounce wonton wraps
- vegetable, canola, or peanut oil
- seasonings such as salt, freshly ground black pepper, or Cajun seasoning
Instructions
- Heat 1-2 inches of oil to 350°F in a cast iron skillet or Dutch oven. Use an old Dutch oven as the oil can stain the pot.
- Meanwhile, cut the wonton skins into strips. Work in batches of about 10. Cut them in half and then cut the halves in half. Keep the wontons covered with a well-squeezed water-dampened paper towel.
- Fry them in the oil until golden brown, flipping them with a spider strainer. Work in batches so as not to overcrowd the pot. Remove the strips from the hot oil with a spider strainer and place them on paper towels to drain.
- Season the warm wontons.
Ebony
I made these for a party today and they were a hit!! Can’t wait to make these again!
Beth Pierce
I am so glad that you liked them, Ebony!
Alejandra
I love wonton strips on my salads. I made these and they turned out amazing. I think I’ll add them to more meals from now on.
Beth Pierce
Thank you, Alejandra! Enjoy!
Amber Myers
Oh my gosh, yes please. I love fried wontons. I’ve never tried to make them myself–I should!
April
So easy to make! I love that these are fried. They stay crispy in an airtight container for a few days, making them the perfect quick snack.
Mimi
These are such a game-changer! I made them to top my homemade soup, and the crunch is absolutely perfect!
Catalina
I made these to top a salad and they added the perfect crispy crunch. So easy to make and much better than store-bought!
Beth Pierce
I agree 100%
Katie Crenshaw
I love adding these in my sweet and sour soup and egg drop soup. That added crunch adds the perfect texture and extra flavor.
Angela Campos
These fried wonton strips were amazing! So easy to make in perfect addition to my egg drop soup, can’t wait to make them again!!
Ben
Forget adding this to recipes or dipping with them. I just put them in a bowl and ate them! Om nom nom.
Beth Pierce
We love them like that, too!
Terri
These look great. I already have a few soups in mind for these. Yay!