When I was a kid my parents used to take my brother and me out for Chinese food pretty regularly. As a kid, my favorite thing to eat was crunchy Deep Fried WonTons. I don't recall if they had any filling in them or not but as I got older and started cooking, I knew I just had to make my own wontons.
These Deep Fried Wontons are delicious! I mean, who doesn't like deep-fried crunchy stuff? What I like about this recipe is that you don't need a deep fryer to make the wontons. A large skillet with an inch or two of oil and you are good to go!
I'm including three of my favorite fillings that I have perfected over the years. Simply select a filling from the list below and follow my easy to follow steps.
💭 What can I use for a dipping sauce
What you use for a dipping sauce is totally a personal choice. I've had some guests use my Hot Jalapeño Mustard recipe but personally I LOVE to use Mae Ploy Sweet Chili Sauce when I make Wontons with turkey filling.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make these Deep Fried Wontons: Wonton Wrappers and Oil for Deep Frying
TURKEY FILLING: Ground Turkey, Water Chestnuts, Green Onions, Soy Sauce, Cornstarch, Salt and Ginger Root.
SRIRACHA ONION FILLING: Cream Cheese, Sriracha Sauce and Green Onions.
PEACHES & CREAM FILLING: Cream Cheese, Powdered Sugar, Peaches and Vanilla Extract.
🥣 How to Make Deep Fried WonTons
Turkey Filling: In a mixing bowl, combine ¾ cup of cooked ground turkey, 8 chopped water chestnuts, ¼ cup chopped green onions, 1 Tbsp soy sauce, 1 Tsp cornstarch, ½ Tsp salt, ½ Tsp ginger root
Sriracha Onion Filling: In a mixing bowl, combine 8 ounces of cream cheese, 1 Tbsp Sriracha (more to taste), 2 chopped green onions.
Peaches & Cream Filling: In a mixing bowl, combine 8 ounces of cream cheese, ¼ cup powdered sugar, ½ cup diced peaches, 1-½ Tsp vanilla extract.
Preheat oil in the deep fryer to 375°F. Place ½ Tsp of one of the mixtures above into the center of each wonton skin. Fold wonton to form a triangle.
Moisten corners with water using your finger to seal the wonton. Make sure you press firmly to minimize the amount of air in the sealed wonton.
Drop a few wontons into the deep fryer at a time for 2 to 3 minutes or until golden brown. Remove using a slotted spoon and drain on paper towels.
Deep Fried WonTons
Ingredients
- 1 Pkg Wonton Wrappers
- Oil for Deep Frying
FOR THE TURKEY FILLING
- ¾ Cup Lean Ground Turkey, Cooked
- 8 Water Chestnuts
- ¼ Cup Green Onions, Chopped
- 1 Tbsp Low Sodium Soy Sauce
- 1 Tsp Cornstarch
- ½ Tsp Salt
- ½ Tsp Fresh Ginger
FOR SRIRACHA ONION FILLING
- 8 oz Cream Cheese
- 1 Tbsp Sriracha Sauce
- 2 Green Onions, Chopped
PEACHES & CREAM FILLING
- 8 oz Cream Cheese
- ¼ Cup Powdered Sugar
- ½ Cup Peaches, Diced
- 1 ½ Tsp Vanilla Extract
Instructions
- For the Turkey Filling: In a mixing bowl, combine ¾ cup of cooked ground turkey, 8 chopped water chestnuts, ¼ cup chopped green onions, 1 Tbsp soy sauce, 1 Tsp cornstarch, ½ Tsp salt, ½ Tsp ginger root
- For the Sriracha Onion Filling: In a mixing bowl, combine 8 ounces of cream cheese, 1 Tbsp Sriracha (more to taste), 2 chopped green onions.
- For the Peaches & Cream Filling: In a mixing bowl, combine 8 ounces of cream cheese, ¼ cup powdered sugar, ½ cup diced peaches, 1-½ Tsp vanilla extract.
- Preheat oil in deep fryer to 375°F. Place ½ Tsp of one of the mixtures above into center of each wonton skin. Fold wonton to form a triangle.
- Moisten corners with water using your finger to seal the wonton. Make sure you press firmly to minimize the amount of air in the sealed wonton.
- Drop a few wontons into the deep fryer at a time for 2 to 3 minutes or until golden brown. Remove using a slotted spoon and drain on paper towels.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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