Wonton Chiên Recipe

Prepare filling

In a large bowl, combine ground pork (and chopped shrimp if using). Add chopped green onions (reserve a few for garnish if desired), minced garlic, grated ginger, soy sauce, oyster sauce, sesame oil, fish sauce, sugar, white pepper, cornstarch, and 1 teaspoon vegetable oil. Mix until everything is evenly combined and tacky. Taste a small piece by pan-frying a tiny patty (optional) and adjust seasoning if needed. Chill the filling for 10–15 minutes to firm up; this makes wrapping easier.

Prepare wrappers and egg wash

Set out wonton wrappers on a clean board, keeping them covered with a slightly damp towel to prevent drying. Beat the egg with 1 tablespoon cold water to make an egg wash and place it in a small bowl.

Assemble wontons

Place one wrapper on your palm or work surface. Put about 1 teaspoon (roughly 10 g) of the chilled filling in the center. Dip a fingertip into the egg wash and lightly brush the wrapper edge(s). Fold and seal: for a simple triangle, fold in half to form a triangle and press out air, sealing edges well; for a more traditional wonton, fold into a triangle then bring the two outer corners together and press to seal with egg wash. Repeat until all wrappers are filled, arranging finished wontons on a tray in a single layer. Keep covered with a damp towel while working to prevent drying and cracking. This recipe should yield about 40 small wontons.

Heat oil

Pour oil into a deep, heavy-bottomed pot or a deep fryer so it reaches about 4–5 cm (1.5–2 in) deep. Heat the oil over medium-high heat until it reaches 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil; it should sizzle and rise steadily without browning instantly.

Fry wontons

Fry wontons in small batches (6–8 at a time depending on pot size) to avoid overcrowding. Carefully lower them into the hot oil and fry for 2.5–3.5 minutes, turning gently with a slotted spoon so they brown evenly, until they are golden brown and crisp. Adjust time for size—smaller wontons may take less time.

Drain

Use a slotted spoon to remove wontons and transfer them to a plate lined with paper towels to drain excess oil. Let cool slightly for 1–2 minutes before serving (filling will be very hot).

Make sauce

In a small bowl, combine the sweet chili sauce with 1 tablespoon soy sauce (optional) and 1 tablespoon fresh lime juice. Stir in chopped cilantro if using. Taste and adjust—add more lime for tang, more soy for saltiness, or a pinch of sugar if you prefer sweeter.

Transfer sauce to a serving bowl and serve alongside the hot fried wontons.