Fried Wonton Strips
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A how-to guide for homemade Fried Wonton Strips, plus the option of cinnamon sugar wonton chips for a treat! These crispy flakey strips are a tempting appetizer, snack or topping and they are incredibly easy to make!
Serve them over this Chinese Chicken Salad for a premium salad upgrade!
Wonton Strips or Cinnamon Sugar Chips!
If you want a highly satisfying pop-able snack that actually has so many other uses I highly recommend you enter the world of homemade wonton strips!
They are the ultimate salad topping, an excellent appetizer to Chinese food, and they even double as a dessert when tossed into cinnamon sugar after frying.
This is a semi-homemade recipe because they begin with the shortcut of store-bought wonton wrappers (and you can even use egg roll wrappers just as well). The process is super simple, you just cut them into strips and deep fry in pre-heated oil until golden brown. Then you drain them on paper towels and season them with salt or cinnamon sugar.
It’s also a great know how recipe for when you make wontons or egg rolls and have extra wrappers to use up so they don’t go wasted. And you don’t have to cut into strips, you can cut squares or rectangles as well and just use them like you would tortilla chips for dipping (in salsa, hummus, beans, guacamole, etc.).
The cinnamon sugar version would make a highlighting finish to the meal paired with vanilla ice cream and chocolate sauce for a real splurge, it’s too good! 
Three Ingredients Needed for Wonton Strips
- Wonton wrappers: You will find these in a refrigerated section of the grocery store, sometimes found in the produce section, with vegan foods, or an Asian foods section.
- Vegetable oil: This is used for deep frying. Peanut oil will also work.
- Salt: You will add this to taste.
- Optional cinnamon sugar: For a sweet treat you can also use cinnamon sugar to coat them.
How to Make Fried Wonton Strips
- Pour oil into a large pot and heat over medium heat to 355 to 360°F (use a deep fry thermometer to take the temperature).
- Meanwhile cut wonton wrappers into strips. To do so separate the stack of wonton wrappers into 6 stacks.
- Cut each stack into strips about 2/3-inch wide.
- Line an 18 by 13-inch rimmed baking sheet with paper towels.
- Working with about 1/6th of wonton strips separate them then carefully drop into the preheated oil. Let fry about 30 to 60 seconds until golden brown (you can use a frying spider to help break them apart and turn if needed).
- Use a large spider strainer to remove the strips, carefully dab the strainer against the top to let the excess oil drip back into the pot.
- Transfer to the paper towels to drain, season lightly with salt if desired. Repeat with remaining wonton strips while working in batches and bringing oil back up to temp as needed.
How Long Will They Keep?
How Long Will They Keep?- Homemade fried wonton strips will keep for up to 4 days in an sealed airtight container.
- Just note, like anything that’s fried, they taste freshest the day they are made.
Can You Bake Wonton Strips?
Yes wonton strips can also be baked. To do so:
- Use 10 – 12 wonton wrappers cut into strips. Preheat an oven to 375 degrees.
- Spray a rimmed 18 by 13-inch baking dish with olive oil cooking spray then spread strips out onto baking dish in a single layer.
- Spray tops of strips with cooking spray and season lightly with salt.
- Bake in preheated oven until golden brown about 5 to 8 minutes.
Helpful Tips
- How to tell when wonton strips are done: You’ll know the doneness by the shade of the wonton strips. They should be a rich golden brown color. You don’t want them brown or they are burning, or pale and they won’t be as crisp or have as much flavor.
- When to season: Be sure to season the strips or chips immediately after draining and they have a hint of dampness from the oil otherwise the salt or cinnamon sugar won’t stick.
- Store in an airtight container: Keep them well sealed otherwise they’ll go stale faster. You could even refrigerate these for a longer shelf life.
More Tasty Chinese Recipes to Try
Follow Easy Cooking Zone
Fried Wonton Strips
Ingredients
- 1 (14 oz) pkg. wonton wrappers,*
- 6 cups vegetable oil (48 oz bottle)
- Salt
Instructions
- Pour oil into a pot and heat over medium heat to 355°F to 360°F (use a deep fry thermometer to monitor the temperature).
- Meanwhile cut wonton wrappers into strips. To do so separate the stack of wonton wrappers into 6 stacks.
- Cut each stack into strips about 2/3-inch wide.
- Line an 18 by 13-inch rimmed baking sheet with paper towels.
- Working with about 1/6th of wonton strips separate them then carefully drop into the preheated oil. Let fry about 30 to 60 seconds until golden brown (you can use a frying spider to help break them apart and turn if needed).
- Use a large spider strainer to remove the strips, carefully dab the strainer against the top to let the excess oil drip back into the pot.
- Transfer to the paper towels to drain, season lightly with salt if desired (immediately before they dry or it doesn't stick). Repeat with remaining wonton strips while working in batches.
- Let cool then store in an airtight container for up to 4 days.
Notes
- *I've also made these with egg roll wrappers and they work just the same. If using them instead just cut the egg roll wrappers in half before cutting into strips since they are bigger.
- Nutrition estimate based on 3/4 cup vegetable oil being absorbed. Estimate per approximately 15 strips.
- Add to a quarter baking sheet add a a mixture of 1 cup sugar 4 tsp cinnamon and 2 pinches of salt. Toss to combine, set aside.
- Cut wonton wrappers into squares (about 1.5inches in size).
- Preheat oil in pot to 355 to 360 degrees.
- Separate and fry no more than about 18 at a time.
- Fry until just barely golden brown about 30 to 60 seconds, turning once halfway through frying using a spider (if they don't all turn perfectly that's fine).
- Gather the fried squares in a large spider strainer and carefully tap excess oil back into pot. Transfer the fried wonton wrappers to cinnamon sugar mixture.
- Turn to coat both sides in sugar mixture while warm.