There are few sounds in the kitchen as satisfying as the sizzle of wontons hitting hot oil, promising a gloriously crunchy and savoury treat. For years, I adored ordering fried wontons but was always a little intimidated to make them myself. They seemed fiddly, a bit of a mystery. I used to struggle with getting my wontons to stay sealed during frying until I discovered the simple technique of not overfilling them and using just a tiny dab of water. Now, making a batch of these golden parcels is one of my favourite ways to spend a weekend afternoon.

What makes this recipe for fried wontons so special is the balance within the filling. We use a combination of juicy minced pork and sweet, tender prawns, seasoned with just enough ginger, garlic, and soy to enhance their natural flavour without overpowering it. When you bite through that shatteringly crisp wonton wrapper, you get that wonderfully moist and savoury interior. Paired with a sharp, tangy dipping sauce, it’s a truly delightful combination of textures and tastes.

This is a wonderful appetizer to share when you have friends over for dinner or games night. It’s the kind of food that gets people talking and reaching for one more. They also work beautifully as part of a larger spread of homemade takeaway-style dishes. Honestly, everyone seems to love these, from the fussiest eaters to the most seasoned foodies in my family.

Recipe Overview

These classic fried wontons feature a succulent pork and prawn filling wrapped in a thin, crispy skin, fried to a perfect golden brown. The accompanying dipping sauce is a simple but essential mix of soy, vinegar, and sesame that provides a zesty counterpoint to the rich wontons. I’ve tested this recipe countless times, and the key is getting the oil temperature just right – it’s the secret to a non-greasy, perfectly crunchy result.

• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Servings: Makes approx. 30 wontons (serves 4-6 as an appetizer)
• Difficulty: Medium

Why You’ll Love This Fried Wontons Recipe

• Genuinely Savoury Flavour: The filling isn’t just salty; it’s layered with the umami of soy sauce, a nutty hint from sesame oil, the gentle warmth of ginger, and the fresh, sweet pop of finely chopped prawns against the rich pork.
• Ready in Under an Hour: From chopping the ingredients to serving them hot from the pan, this entire appetizer comes together in about 50 minutes, making it achievable for a special weeknight treat or weekend starter.
• A Truly Flexible Recipe: Don’t eat pork? Use minced chicken thigh instead. Want a vegetarian version? A mix of finely chopped shiitake mushrooms and firm tofu is delicious. You can easily adjust the garlic and ginger levels to suit your personal taste.
• Ideal for Gatherings: These are fantastic for serving at a party or as a starter for a dinner with friends. They are easy to eat with your hands and the dipping sauce makes them an interactive appetizer.
• Family Tested and Approved: My kids absolutely adore these fried wontons. Getting them to help fold them is a fun (and sometimes messy) kitchen activity that always ends with a delicious reward. They always get compliments!

Fried Wontons

⏱️ 30 min prep  •  🍳 25 min cook  •  👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

For the best results, try to find fresh, square wonton wrappers from the refrigerated section of an Asian supermarket; they are thinner and crisp up better than the frozen kind. When it comes to soy sauce, I find a brand like Lee Kum Kee offers a consistently balanced flavour.

• For the Wontons:
• 150g minced pork (preferably with around 20% fat)
• 100g raw king prawns, peeled, deveined, and finely chopped
• 30-35 square wonton wrappers
• 2 spring onions, finely chopped
• 1 tbsp light soy sauce
• 1 tsp Shaoxing rice wine (or dry sherry)
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• ½ tsp cornflour
• ¼ tsp white pepper
• ¼ tsp sugar
• Approx. 750ml neutral oil for frying (like sunflower or rapeseed)
• For the Dipping Sauce:
• 4 tbsp light soy sauce
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• ½ tsp sugar
• 1 spring onion (green part only), very finely sliced
• Optional: ½ tsp chilli oil or a few slices of fresh red chilli

Sara’s Tip: Don’t be tempted to skip the tiny bit of sugar in the filling. It doesn’t make it sweet; instead, it balances the saltiness of the soy sauce and enhances the natural sweetness of the pork and prawns.

How to Make Fried Wontons

The process is straightforward: we’ll mix the filling, fold the parcels, and then fry them in batches until they’re irresistibly crispy. Have your folding station set up before you begin to make the process smooth and enjoyable.

1. Make the Filling: In a medium bowl, combine the minced pork, finely chopped prawns, spring onions, 1 tbsp light soy sauce, Shaoxing wine, 1 tsp sesame oil, ginger, garlic, cornflour, white pepper, and ¼ tsp sugar. Mix everything together vigorously with a spoon or your hands in one direction for about a minute. This helps create a slightly springy, well-bound texture.
2. Set Up Your Folding Station: Lay out a few wonton wrappers on a clean, dry surface. Have your bowl of filling nearby, along with a small bowl of water for sealing.
3. Fill and Fold the Wontons: Place about 1 teaspoon of filling in the centre of a wrapper. Be careful not to overfill, as this can cause them to burst. Dip your finger in the water and lightly wet two adjacent edges of the wrapper. Fold the wrapper over to form a triangle, pressing firmly around the filling to squeeze out any air pockets and seal the edges. What works best for me is to then dab a tiny bit of water on one corner of the triangle, and bring the other corner over to meet it, pressing them together to create the classic ingot shape. Place the finished wonton on a tray lined with baking parchment. Repeat with the remaining wrappers and filling.
4. Prepare the Dipping Sauce: While you’re folding, or just before frying, whisk together all the dipping sauce ingredients in a small bowl. Set aside.
5. Heat the Oil: Pour the neutral oil into a wok or a medium, deep saucepan to a depth of about 4-5 cm. Heat the oil over a medium-high heat until it reaches 180°C (350°F). If you don’t have a thermometer, you can test it by dropping a small piece of wonton wrapper into the oil; it should sizzle immediately and turn golden in about 30 seconds.
6. Fry the Wontons: Carefully lower 5-6 wontons into the hot oil, making sure not to overcrowd the pan. Fry for 2-4 minutes, turning them occasionally, until they are a deep golden brown and beautifully crisp. The filling should be cooked through.
7. Drain and Serve: Use a slotted spoon or spider strainer to remove the cooked wontons from the oil. Let them drain on a wire rack rather than on kitchen paper – this helps them stay crispy all over. Repeat the frying process with the remaining wontons. Serve them immediately with the dipping sauce on the side.

Tips From My Kitchen

• Temperature is Everything: Maintaining an oil temperature of around 180°C is crucial. If the oil is too cool, the wontons will absorb too much of it and become greasy. If it’s too hot, the wrappers will burn before the filling inside is cooked. A kitchen thermometer is your best friend here. For a great guide on the science of deep-frying, Serious Eats has a fantastic explanation.
• The Secret Step for Sealing: I learned that pressing all the air out from around the filling before sealing the wrapper is a game-changer. Air pockets can expand in the hot oil and cause your perfectly folded wontons to burst open. Take that extra second to press firmly.
• Make-Ahead Magic: You can assemble the wontons completely and freeze them for later. Place the uncooked, folded wontons in a single layer on a parchment-lined baking sheet and freeze until solid. Then, transfer them to a freezer bag. They can be fried directly from frozen; just add an extra 1-2 minutes to the cooking time. The filling can also be made up to 24 hours in advance and kept covered in the fridge.
• Storage and Reheating: Fried wontons are definitely best enjoyed fresh. If you do have leftovers, store them in an airtight container in the fridge for up to 2 days. They will lose their crispness, but you can revive them somewhat by heating them in an air fryer at 190°C for 3-4 minutes or in a hot oven for 5-7 minutes.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to play around with the fillings. Here are a few ideas that work wonderfully:

• Spicy Pork Wontons: Add 1 teaspoon of chilli garlic sauce or finely minced red chilli to the pork and prawn mixture for a welcome kick of heat.
• Vegetarian Wontons: Omit the meat and prawns. Instead, use a finely chopped mixture of 150g firm tofu (pressed to remove excess water), 50g rehydrated and chopped shiitake mushrooms, and 2 tablespoons of chopped water chestnuts for crunch.
• Chicken and Coriander Wontons: Swap the pork for an equal amount of minced chicken thigh and add 2 tablespoons of finely chopped fresh coriander to the filling for a fresh, aromatic twist. This pairs nicely with our Sweet Chili Chicken Recipe.

What to Serve With Fried Wontons

While they are a fantastic appetizer on their own, you can easily build a meal around them. Here are a few of my favourite pairings:

• A Light Noodle Soup: Serve the wontons alongside a simple, clear chicken or vegetable broth with some blanched greens and noodles. It’s a lovely contrast to the crispy wontons.
• As Part of a Larger Spread: Create a brilliant homemade takeaway night by serving them with a flavourful main course like my Sticky Chicken Rice Bowls.
• Refreshing Drink: A cold, crisp lager or a glass of Pinot Grigio cuts through the richness of the fried wontons beautifully. For a non-alcoholic option, a sparkling elderflower pressé or iced jasmine tea is a perfect match.

Frequently Asked Questions

Fried Wontons

Crispy, golden-fried wontons filled with a savory pork and prawn mixture, served with a tangy soy-vinegar dipping sauce. A classic and irresistible appetizer.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: Chinese

Calories: 590

Ingredients Method Notes

Ingredients

  

For the Wontons

• 150 g minced pork preferably with around 20% fat
• 100 g raw king prawns peeled, deveined, and finely chopped
• 30-35 square wonton wrappers
• 2 spring onions finely chopped
• 1 tbsp light soy sauce
• 1 tsp Shaoxing rice wine or dry sherry
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 clove garlic minced
• ½ tsp cornflour
• ¼ tsp white pepper
• ¼ tsp sugar
• Approx. 750ml neutral oil for frying like sunflower or rapeseed

For the Dipping Sauce

• 4 tbsp light soy sauce
• 2 tbsp rice vinegar
• ½ tsp sugar
• 1 spring onion green part only, very finely sliced
• Optional: ½ tsp chilli oil or a few slices of fresh red chilli

Method

 

1. Make the Filling: In a medium bowl, combine the minced pork, finely chopped prawns, spring onions, 1 tbsp light soy sauce, Shaoxing wine, 1 tsp sesame oil, ginger, garlic, cornflour, white pepper, and ¼ tsp sugar. Mix everything together vigorously with a spoon or your hands in one direction for about a minute. This helps create a slightly springy, well-bound texture.
2. Set Up Your Folding Station: Lay out a few wonton wrappers on a clean, dry surface. Have your bowl of filling nearby, along with a small bowl of water for sealing.
3. Fill and Fold the Wontons: Place about 1 teaspoon of filling in the centre of a wrapper. Be careful not to overfill, as this can cause them to burst. Dip your finger in the water and lightly wet two adjacent edges of the wrapper. Fold the wrapper over to form a triangle, pressing firmly around the filling to squeeze out any air pockets and seal the edges. What works best for me is to then dab a tiny bit of water on one corner of the triangle, and bring the other corner over to meet it, pressing them together to create the classic ingot shape. Place the finished wonton on a tray lined with baking parchment. Repeat with the remaining wrappers and filling.
4. Prepare the Dipping Sauce: While you're folding, or just before frying, whisk together all the dipping sauce ingredients in a small bowl. Set aside.
5. Heat the Oil: Pour the neutral oil into a wok or a medium, deep saucepan to a depth of about 4-5 cm. Heat the oil over a medium-high heat until it reaches 180°C (350°F). If you don't have a thermometer, you can test it by dropping a small piece of wonton wrapper into the oil; it should sizzle immediately and turn golden in about 30 seconds.
6. Fry the Wontons: Carefully lower 5-6 wontons into the hot oil, making sure not to overcrowd the pan. Fry for 2-4 minutes, turning them occasionally, until they are a deep golden brown and beautifully crisp. The filling should be cooked through.
7. Drain and Serve: Use a slotted spoon or spider strainer to remove the cooked wontons from the oil. Let them drain on a wire rack rather than on kitchen paper – this helps them stay crispy all over. Repeat the frying process with the remaining wontons. Serve them immediately with the dipping sauce on the side.

Notes

For the crispiest results, drain the fried wontons on a wire rack instead of paper towels. Uncooked wontons can be frozen for later use.

There is something so rewarding about making these crispy fried wontons from scratch. That first bite, with the crackle of the wrapper giving way to the hot, savoury filling, is just fantastic. I really hope you give this recipe a go for your next get-together or when you just fancy a special treat. Let me know how you get on in the comments below – I’d love to hear about it! Happy cooking, Sara.