Thai Crispy Wontons

• 12 wonton wrappers
• 1 cup shredded rotisserie chicken (optional for non-vegetarian)
• 1/2 cup finely shredded cabbage
• 1/4 cup diced carrots
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce (or soy sauce for vegan)
• 1 teaspoon sesame oil
• 1/2 teaspoon sriracha (optional for heat)
• 1/4 cup water (for sealing)
• Oil for frying

Steps

1. 1 In a bowl, mix chicken (if using), cabbage, carrots, green onions, garlic, soy sauce, fish sauce, sesame oil, and sriracha if desired.
2. 2 Place a teaspoon of filling in the center of each wonton wrapper. Wet edges with water, fold into triangles, and press to seal.
3. 3 Heat oil in a deep skillet or wok over medium heat. Fry wontons in batches until golden, about 2-3 minutes per side.
4. 4 Drain on paper towels.
5. 5 Serve hot with your favorite dipping sauce.

Nutrition

Tips

• For a lighter option, bake wontons at 375°F for 12-15 minutes until crispy.
• Prepare and freeze uncooked wontons on a baking sheet, then store in a bag for future use.

Storage

Store cooled wontons in an airtight container for up to 2 days. Reheat in a 350°F oven until crispy.

Serving Suggestions

• Serve with sweet chili sauce or a ginger soy dipping sauce.
• Pair with a fresh cucumber salad for a refreshing contrast.

FAQ