Crispy Fried Wonton Chips

Easy homemade crispy fried wonton strips made with wonton wrappers, just like the ones served with sweet and sour sauce at the Chinese takeout restaurants!

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.

Whether you're having these crunchy fried wonton crisps as a snack or serving them as an appetizer at a party, these delicious homemade crispy wonton chips will always be a popular hit, especially when served with a classic Chinese sweet and sour sauce as a dip!

If you're looking for something heartier than a simple deep-fried wonton wrapper, you can use the wonton wrappers to make wonton dumplings by wrapping them with shrimp and pork filling and deep fry the wonton dumpling as well! I have a simple wonton dumpling recipe that I frequently use to deep fry into delicious snacks.

You can also use wonton wrappers to make cheese wontons or crab rangoon (like they have at the Asian restaurants) by wrapping them in a cream cheese filling and deep-frying them, the possibilities are endless when it comes to using wonton skins and takeout at home has never been so easy!

Wonton Strips Ingredients and Substitutes

For this easy wonton chip recipe, you can use either wonton skins or dumpling skins.

Dumpling Wrappers vs Wonton Wrappers

Dumpling wrappers are a lot denser and thicker and contain no eggs so they will produce a crunchier and denser chip. They are usually used to wrap dumplings like gyoza that are meant to be pan-fried because they are a bit sturdier and chewier.

Wonton wrappers are a lot thinner and more delicate and usually contain eggs in them which makes for a lighter chip. They are usually used for wonton dumplings because it is silkier when cooked in a broth.

If you're looking for a light airy crispy chip, then wonton wrappers are the way to go, but if you're like me and like your chips more crunchy then dumpling wrappers will be your go-to for that.

What Kind of Wrappers Should I Use?

There is no right or wrong type of wrapper for this recipe, you should base the type of skins you want to use on the texture you enjoy the most. Wonton chips are not limited to just wonton skins, and there are actually a few options that you can use to make them.

Here are a few options to get you started.

• Dumpling Wrappers - Dumpling skins will create a crunchy and thicker chip. Most Chinese restaurants around my area use this type of wrapper for wonton chips.
• Wonton Wrappers - Wonton skin will create a crispy, light, and airy chip, it still has a bit of a crunch but a more delicate one.
• Egg Roll Wrappers - Tastes exactly like a dumpling wrapper but the skin will be larger in size.
• Spring Roll Wrappers - Spring roll wrappers are not just limited to spring rolls, they also are great as chips and create very delicate, light, and crispy brittle chips. Since they're very brittle, you need to be careful not to break them during the deep-frying process.

Where to Buy Wonton Wrappers

You can buy wonton wrappers in any type of Asian grocery store. They will usually be in the refrigerated section where the fresh noodles are, or they can be in the frozen sections as well.

When shopping for wrappers, wonton skins will usually be thinner and have a yellow tint to them. They may or may not contain eggs in them and they will usually have some type of food coloring which gives them that yellow tint. Dumpling wrappers will be on the thicker side and will be an off-white color and will never contain eggs in it.

How to Fold Wonton Shapes

When it comes to wonton shapes for deep frying, there are many different shapes you can use. You can keep it simple by cutting them in half or diagonally or you can make twists with them. Regardless of what shape you choose to make, these will all taste delicious.

One of my favorite shapes to make is the twists. I find they have a bit more texture and they are fun to eat.

1. Cut wonton skin in half.
2. Take a small pile, and make a slit lengthwise in the middle.
3. Pick up one wonton wrapper, take the bottom of the skin and push it through the slit
4. on the other side of the skin, gently pull the piece you pushed through and pull it downwards
5. Voila! You have a twist!

What Kind of Oil Should I Use?

For deep frying, I like to use neutral flavored oils like canola oil, vegetable oil, or corn oil, but this is not limited to just this wonton strip recipe - I use also use these oils for any type of frying I have to do.

That being said, to make these crispy wonton strips, you can use a shallow pan to deep fry them and it won't require a lot of oil to fry, so you can also use avocado oil for deep frying this as well.

Peanut oil also works and has a super high smoking point, which makes it the ideal oil to deep fry with but it's a very expensive oil, and if you deep fry often and change the oil all the time the bill can add up!

You also want to keep in mind that there are a lot of peanut allergies out there and since a lot of deep-fried foods are meant to be shared, it's something to keep in mind when using it.

How to Make Fried Wonton Chips

Step 1: Cut the Wonton Wrappers into Strips

1. Cut them to the shapes you like. You can cut them into strips, cut them diagonally into triangles, make twists or scrunch them up by hand for a bit of texture.
2. Place a cooling rack on top of a baking sheet and set it aside for later.

Step 2: Deep Fry the Wonton Strips

1. If you are using a deep fryer, set the temperature to 350f and wait for it to come to temperature. If you are using a heavy bottom pan, pour 1½ to 2 inches of oil into it and set the stove to medium to medium-high heat. To test if the oil is hot enough to start deep frying, stick a wooden chopstick or a wooden spoon handle into it - if it starts to bubble, the oil is ready to be used.
2. Add in the wonton wrappers a handful at a time. Don't put all the wrappers in at once, put enough to fill the pot in a single layer. You will need to cook them in batches.
3. The wonton skins will immediately puff up and float to the top. If they do, use a utensil to press them down occasionally or flip them every few seconds.
   Sometimes very large bubbles may form on the skins with oil trapped inside, if that happens try to poke it to release any oil that has been trapped inside and pay attention to those ones in particular when you are removing them from the pot and drain them thoroughly.
4. The wonton strips will be done in about 1-2 minutes. You will know the skins are done when they are golden brown. They will still continue to cook after you remove them from the oil, so don't wait until it is dark brown before you pull them out.
5. Using a spider strainer or a slotted spoon, scoop them up and transfer them to the cooling rack to let them cool and harden.
6. Serve them with sweet and sour sauce and enjoy!

Dipping Sauces

One of the best ways to enjoy these delicious crispy wonton strips is by serving them with a lot of different types of dips and sauces!

I personally think wonton chips taste on their own (as-is!) but here are a few sauces I love to serve with them whenever I make these.

The classic Chinese sweet and sour sauce is always a favorite. My version of this sauce is a Cantonese-style sweet and sour sauce which has a good balance of sweet and tart and is less sweet than the American version.

I also like making quick and easy 5-minute sauces like my spicy sriracha mayo sauce , a creamy honey sesame dip, a very flavorful, creamy, and easy peanut sauce, hoisin dipping sauce, or a simple honey mustard sauce (which I mix plain yellow mustard with honey).

How to Store Them

You can store fried wonton strips in a Ziploc bag or an air-tight container for up to a week at room temperature (do not refrigerate them). Just make sure they are completely cool before you store them so that it doesn't steam or create moisture while they are being stored.

Takeout Recipes You May Like

• Sweet and Sour Pork
• Chilli Chicken
• Sweet and Sticky Crispy Beef
• Manchurian Chicken
• Sweet and Sticky Char Siu (Chinese BBQ Pork)
• Corn Egg Drop Soup
• Egg Fried Rice
• Chinese Lemon Chicken

If you like my recipes and want to be updated on when new ones come out, please consider subscribing to my newsletter (we don't spam) and follow along on Instagram, Facebook, and Pinterest for all of my latest recipes!

Recipe Card

Crispy Fried Wonton Chips

Easy homemade crispy strips of Chinese fried wonton wrappers, just like the ones served with sweet and sour sauce at the Chinese takeout restaurants!

Print Pin Email Rate

Course: Appetizer, Snacks

Cuisine: Asian American Fusion, Chinese

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

4

5 from 20 votes

Made with ♡ by Joyce

Joyce's Recipe Notes

• Pairs amazing with this Chinese Sweet and Sour sauce recipe
• Types of Wrappers You Can Use
  • Dumpling Wrappers - Dumpling skins will create a crunchy and thicker chip. Most Chinese restaurants around my area use this type of wrapper for wonton chips.
  • Wonton Wrappers - Wonton skin will create a crispy, light, and airy chip.
  • Egg Roll Wrappers - Tastes exactly like a dumpling wrapper but the skin will be larger in size.
  • Spring Roll Wrappers - Spring roll wrappers will create very delicate, light, and crispy brittle chips. Since they're very brittle, you need to be careful not to break them during the deep-frying process.
• If you have extra wrappers, you can store them in a Ziploc bag (make sure to press out as much air as possible) and freeze them. To use them again, defrost them in the fridge the night before.
• If you have extra wonton chips, you can break them up into smaller pieces and add them to soups or salads for some awesome textures and flavors.
• You can store fried wonton strips in a Ziploc bag or an air-tight container for up to a week at room temperature (do not refrigerate them). Just make sure they are completely cool before you store them so that it doesn't steam or create moisture while they are being stored.
• Salt will not stick to these wonton chips since they are very dry to the touch. If you want salt to stick to the chips, you will need to use a finer salt that is almost powdery. I use a salt grinder at home with Himalayan salt and set it to a very fine setting.

Cook ModePrevent your screen from going dark

Ingredients

 

0.51x2x4x

• ▢ 1 pack wonton or dumpling wrappers (see notes)
• ▢ oil (canola, corn, vegetable or peanut)

Instructions

 

Preparation

• Cut them to the shapes you like. You can cut them into strips, cut them diagonal into triangles, make twists or scrunch them up by hand for a bit of texture.

  See blog posts on instructions on how to make twists.
  
• Place a cooling rack on top of a baking sheet and set it aside for later.

Deep Frying Wonton Strips

• If you are using a deep fryer, set the temperature to 350f and wait for it to come to temperature.

  If you are using a heavy bottom pan, pour 1½ to 2 inches of oil into it and set the stove to medium to medium-high heat. To test if the oil is hot enough to start deep frying, stick a wooden chopstick or a wooden spoon handle into it - if it starts to bubble, the oil is ready to be used.
• Add in the wonton wrappers a handful at a time. Don't put in all the wrappers in at once, put enough to fill the pot in a single layer. You will need to cook them in batches.
• The wonton skins will immediately puff up and float to the top. If they do, use a utensil to press them down occasionally or flip them every few seconds.

  Sometimes very large bubbles may form on the skins with oil trapped inside, if that happens try to poke it to release any oil that has been trapped inside and pay attention to those ones in particular when you are removing them from the pot and drain them thoroughly.
• The wonton strips will be done in about 1-2 minutes. You will know the skins are done when they are golden brown on both sides. They will still continue to cook after you remove them from the oil, so don't wait until it is dark brown before you pull them out.
• Using a spider strainer or a slotted spoon, scoop them up and transfer them to the cooling rack to let them cool and harden.
• Enjoy them with your favorite dip (or Chinese sweet and sour sauce)!

Nutrition

Calories: 1310kcal | Carbohydrates: 261g | Protein: 44g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 41mg | Sodium: 2574mg | Potassium: 369mg | Fiber: 8g | Vitamin A: 63IU | Calcium: 212mg | Iron: 15mg

*Nutritional information is calculated using online tools and is an estimate*

Did you try this recipe?I'd love to hear from you! Let me know how it was and consider giving it a rating! Tag me on Instagram with @pupswithchopsticks to show me!

Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. While I appreciate the support – please try to buy your items locally if possible to support your local shops (chances are they are cheaper locally as well!)

More Recipes to Try