Making fried wonton strips from scratch is easy and only calls for a few ingredients. Crunchy, fried strips of thin cut dough perfect for topping a salad or snacking on its own.
Alright, growing up in Hawai’i these were a perfect snacking treat. Nothing like a fresh batch of fried wonton strips alongside a cup of homemade guri guri.
A simple homemade thin cut dough that’s fried. I mean what’s better than fried food right? And best of all this is such a versatile food. It tastes great on it’s own as a fried wonton chip or use it to as wonton strips to add a little salty crunch to your seared ahi salad or really any salad for that reason.
No matter how you choose to enjoy it, it’ll be sure to please.
For starters you’ll need
Ingredients
- Egg
- Water
- Salt
- Flour. I use all purpose flour, but you can opt to use another variety if you’d like.
- Cornstarch for rolling. This helps prevent sticking and does not dry out the dough as much as adding extra flour.
- Cooking oil of choice. Vegetable, canola, or any other oil that’s good for frying will work well here.
What are wontons?
Wontons are Chinese dumplings made with a thin dough wrapper filled with a variety of different meat, seafood, or vegetable filings. The wonton wrappers that are used to make these are also used to make wonton chips and strips.
Tools needed to make crispy wonton strips
- Heavy bottom pot. These pots help disperse heat more evenly and allow a more even fry.
- Thermometer. While it’s not an absolute must have, having a thermometer helps keep the oil at the perfect temperature for frying.
- A slotted spoon or tongs. Once the strips have finished frying it makes it easy to remove from the oil without having a lot of excess oil.
- Plate or cooling rack. After removing the chips from the oil, I like to place them on a plate lined with a paper towel to soak up any excess oil. You can also place them on a cooling rack set over a cookie sheet to catch the drippings.
Are wonton strips gluten free?
Classic wonton strips are not gluten free, however you can use a gluten free flour to make these if you wish.
How to store?
While these are amazing to eat fresh, you can fry them ahead of time and enjoy it later. Once the wonton strips have cooled, place them in a zip top bag or airtight container. I like to store it in the refrigerator to maintain the crisp longer. However, you can store at room temperature.
How long does it last?
Strips stored in an airtight container or zip top bag will keep at room temperature for 3-5 days. The more oily the chips are, the quicker it will become soggy.
What toppings go with crispy wonton strips?
- Hot mustard
- Unagi sauce
- Furikake
- And you can never go wrong with some good old salt
Other great Chinese recipes
How to make homemade fried wonton strips?
- Add egg, water, and salt to a bowl. Whisk until well combined and set aside.
- Add flour to a bowl and create a well in the center. Add the liquid ingredients to the center. Slowly incorporate the wet ingredients into the flour.
- Lightly dust your work area with cornstarch to help prevent sticking. Turn the dough out. Knead for 5-10 minutes or until the dough has come together and is smooth.
- Cover with plastic wrap and allow to rest for 15-30 minutes.
- Once the dough has rested, heat a pot of oil to 350F.
- Roll the dough out into a thin layer and cut out a large rectangle. From that rectangle, cut 3-4 inch squares. Stack the squares onto one another using cornstarch to prevent sticking. You can stop here and use this classic shape for any wonton wrapper, otherwise cut into ½ inch strips.
- Dust off excess cornstarch and place in oil. Fry until golden brown or about 1-2 minutes.
- Remove from oil and place on a paper towel to drain excess oil. Cool and ENJOY!
Fried Wonton Strips
Equipment
Instructions
- Add egg, water, and salt to a bowl. Whisk until well combined and set aside.
- Add flour to a bowl and create a well in the center. Add the liquid ingredients to the center. Slowly incorporate the wet ingredients into the flour.
- Lightly dust your work area with cornstarch to help prevent sticking. Turn the dough out. Knead for 5-10 minutes or until the dough has come together and is smooth.
- Cover with plastic wrap and allow to rest for 15-30 minutes.
- Once the dough has rested, heat a pot of oil to 350F.
- Roll the dough out into a thin layer and cut out a large rectangle. From that rectangle, cut 3-4 inch squares. Stack the squares onto one another using cornstarch to prevent sticking. You can stop here and use this classic shape for any wonton wrapper, otherwise cut into ½ inch strips.
- Dust off excess cornstarch and place in oil. Fry until golden brown or about 1-2 minutes.
- Remove from oil and place on a paper towel to drain excess oil. Cool and ENJOY!
Notes
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
These are going to be perfect toppers for my Fall soups and salads! Thanks for sharing the recipe!
I just loved munching on these watching football!
I love these crunchy strips on salad!
What a fun little snack!
That was delicious. Turned out perfect. My whole family loved it.
I love this so much!
Yes!! so good. I love anything crunchy!