Homemade Wonton Chips Recipe - The Cookie Rookie® (2024)

FAQs

What are wonton chips made of? ›

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.

I like to use either peanut oil or vegetable oil for deep frying. Both are neutral flavored and have a high smoke point. They can handle the amount of heat needed to make sure that your wonton strips fry up crispy without absorbing too much oil.

Try dusting off the flour as much as you can beforehand and fry the wontons on low to medium heat for about 30 seconds to 1 minute or until the wrappers are golden and the bubbling starts to subside (a sign that the wrappers are crispy.) Tip : Remember, keep the heat medium low.

Traditional Chinese wonton wrappers are made from wheat flour, eggs and water, and can be used to wrap around any number of fillings to be cooked in soups or fried. That's obviously a no-go for anyone eating gluten free.

As far as carbs go, these wonton chips are 12 grams vs 17 grams. Fat content is much lower as well- . 4 grams of fat for the wonton chips vs 7 grams in the tortilla chips. This definitely is a great lower calorie, lower point, lower fat, lower carb option!

Wonton chips are made by deep-frying wheat flour-based wonton wrappers in hot oil. The wrappers are cut into triangles and cooked until golden, puffy and crunchy. The texture is delicate and the flavor is salty with a hint of nuttiness from the wheat flour.

First, you want to spray the wontons with some kind of cooking spray. This ensures that the wonton can turn golden brown but that it won't get soggy from too much oil. Wonton wrappers are normally very thin so adding the weight of too much oil can cause them to lose some crispiness.

The Folding Technique

For this simple fold, all you have to do is fold the filled wrapper in half to form a triangle, then bring the bottom corners together to finish the fold. A little water acts as the “glue” to keep the wontons sealed tight so they don't fall apart as they cook.

Homemade has always been better than store-bought products. Why? For starters, it has no preservatives or added chemicals. You can have peace of mind knowing that you freshly made your own wonton wrapper with your chosen ingredients.

Use tortillas if you can't find mini wonton wrappers.

You can cut a flour tortilla into smaller squares or smaller circles to make these chicken cups with them instead.

What is a good substitute for wonton wrappers? ›

Rice papers are thin with a slight chewiness and a neutral flavor, making them a versatile substitute that can adapt to various fillings and cooking methods. Shumai wrappers, being a blend of cake flour and bread flour, offer a denser texture that can be quite similar to the chewy yet tender bite of a wonton wrapper.

Wonton filling

There are many types of wonton fillings, but I'd say that pork and shrimp/prawns are the most common. Then there are all sorts of additions, including mushrooms, water chestnuts, chopped up Asian greens and even carrots.

(Make sure you use a “propellant-free” spray – not cooking spray.) Six baked wonton chips have 70 calories and 14 carbs.

If you've ever frequented an Asian eatery, you may have indulged in those delicious wonton strips that are often included with soups or chow mein, and are occasionally served as small bites. These deep fried, crispy noodles have been a topic among the vegan community.

My recipe below has a classic authentic Chinese wonton filling – pork, shrimp, and fresh aromatics with soy sauce, Shaoxing wine, and sesame oil. The ingredients combine for a deep and satisfying umami with a pop of bright flavor from the ginger and a hint of nuttiness from the sesame oil.