Crispy Veggie Wontons

May 10, 2013

Crispy Veggie Wontons


Try making this take-out favorite at home — it’s a lot of fun to make your own, and they’re so delicious you may never order in again. Pair them with Sesame-Ginger Grilled Salmon for a delicious Asian-influenced meal.



  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Yield: 20 wontons


  • 1/2 cup firm tofu, crumbled, well-drained
  • 1/4 cup sliced scallions
  • 1/4 cup shredded carrot
  • 1/4 cup shredded cabbage
  • 1/4 cup chopped shitake mushroom
  • 3 Tablespoons chopped canned water chestnuts, drained
  • 1 Tablespoon minced cilantro
  • 1 Tablespoon soy sauce
  • 1 Tablespoon hoisin sauce
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 1 teaspoon kosher salt
  • 1 egg, beaten
  • 20 wonton wrappers
  • Canola oil for frying


  1. Combine tofu through egg in a large bowl and stir well to combine filling ingredients. Spoon 1 heaping teaspoon filling onto center of each wonton. Wet wonton edges with water, fold over into a triangle, and press lightly to seal. Place on a wax paper-lined baking sheet and cover with a damp paper towel as you fill remaining wontons.
  2. Heat oil in a large Dutch oven or deep fryer to 350 degrees. Working in batches, cook 3-4 wontons at a time until golden brown and crispy (approximately 5-6 minutes per batch). Flip over halfway through cooking to evenly brown both sides. Use a slotted spoon to remove from oil, drain well, and place on a paper towel lined plate. Repeat with remaining wonton. Serve warm with dipping sauce of your choice.


Wontons may be filled up to 3 days ahead of time and stored, tightly wrapped, in the refrigerator. They also may be frozen on a cookie sheet, removed, and stored individually frozen in a large container or freezer bag to fry in smaller batches. Tip: Use an external oven thermometer or candy thermometer to moderate the heat of your cooking oil. Keeping it as close to 350 degrees as possibly ensures crispy, non-greasy results.

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