If you are making your own Chinese Takeout at home, then you definitely need some simple fried rice, easy chow mein, and maybe some Sweet & Sour Chicken. Bit you don’t want to forget the appetizers like these Crispy Fried Wontons. I know, I know, most think of a spring roll or egg rolls – but these super easy fried wontons are going to make the whole family so happy.
I want to stress that you need to use block cream cheese. For one, it is super easy to cut into equal portions for your whole batch. But also, it gets soft and melty without burning like whipped cream cheese tends to do. It’s also important that you don’t use Neufchâtel cheese as it doesn’t melt the same way that cream cheese does due to the difference in fat content.
I like to add in the sweet chili garlic sauce with the cream cheese for a fun and zippy flavor note. You can also use Sriracha for a sharper heat. You can omit the sauce for a milder – maybe kid friendly – version. You can also try other flavors like hoisin or Teriyaki. If you go too far afield and start adding vegetables or meats, you are going down the spring roll or egg roll or even lumpia road. These are not as complex as that.
For this, I have just done a folded over Square wonton wrapper to make a triangle. If you are more comfortable or confident, you can do different shapes like a purse, scrunch, bonnet, or diamond. The real key is to use the warm water to make sure that the edges will stay together during the frying.
Now Let’s Get Cookin’!
Crispy Fried Wontons
Ingredients
- 36 Wonton Wrappers
- 8 oz Cream Cheese
- ½ cup Sweet Chili Garlic Sauce
- Oil for frying
- Water for sealing
Instructions
- Lay 8 wontons out on a flat surface. Add 1½ teaspoons of cream cheese and ½ teaspoon of chili sauce to center of each. Using your finger, dip in water and run around the outside edge of the wrapper. Fold it over to make a triangle and press the edges together. **You need a good seal all the way around.
- In a large frying pan add enough oil to be ½ inch deep. Once it has reached 350degF, start adding a few wontons flat on one side. Let cook 1-2 minutes (should be golden) then flip and fry a minute more. Remove to a baking rack over a paper towel. Repeat with remaining wontons. Serve with extra sweet chili sauce, if desired.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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We add a bit of imitation crab meat to ours and they taste exactly like crab Rangoon. I’ll have to try this recipe and see which ones my guys like better (since 2 of them won’t eat the crab anyway!).
What a great snack or appetizer!! Yum – Thanks for sharing at the What’s for Dinner party. Hope your week is awesome – Happy New Adventures!