Description
Crispy and golden fried wonton strips, perfect as a crunchy snack or a flavorful topping for soups and salads. These strips are quickly deep-fried to a light crisp and served with classic Chinese dipping sauces like duck sauce and hot mustard, offering a delightful combination of textures and tastes.
Ingredients
Scale
Ingredients
- 1 package large wonton wrappers
- Vegetable oil or peanut oil, for frying
- Duck sauce, for serving
- Chinese style hot mustard, for serving
Instructions
- Heat the oil: Pour about 1-1/2 to 2 inches of oil into a deep, heavy-bottomed pot. Heat the oil to 360°F, using a candy thermometer clipped to the pot to monitor the temperature precisely.
- Prepare wonton strips: While the oil is heating, cut as many wonton wrappers as desired into 3/4-inch wide strips. Keep the wonton wrappers covered with a towel to prevent drying out.
- Set up draining station: Line a baking sheet or a cooling rack with a double layer of paper towels to absorb excess oil from the fried wontons.
- Fry wonton strips: When the oil reaches 360°F, carefully add a handful of wonton strips into the hot oil. They will puff instantly. Fry them for 1-2 minutes, gently moving them around with a spider strainer or slotted spoon to ensure even cooking. Once golden brown on all sides, remove the strips and place them on the paper towel-lined baking sheet to drain.
- Maintain oil temperature: Allow the oil to return to 360°F between batches; expect the temperature to drop to about 350°F when adding wontons. This ensures consistent frying results.
- Serve: Enjoy the crispy wonton strips fresh with duck sauce and/or Chinese hot mustard for dipping. They also make an excellent crunchy addition to soups and salads.
Notes
- Use a deep, heavy-bottomed pot to ensure stable oil temperature and safer frying.
- Maintain the oil at consistent temperature to prevent soggy or burnt wontons.
- Store leftover fried wonton strips in an airtight container to keep them crispy.
- Can be customized by sprinkling with seasonings like garlic powder, chili flakes, or sesame seeds after frying.
- Peanut oil is preferred for its high smoke point and subtle flavor, but vegetable oil works well too.
