Fried Crispy Veggie Wontons
These crowd-pleasing appetizers are fun to make and even more fun to eat! The spiced veggie filling is packed full of flavor and they're great with sweet Thai chili or duck sauce on the side.
Servings: 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 tbsp chopped canned water chestnuts drained,
- 1 tbsp minced cilantro
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1 egg beaten
- 20 wonton wrappers
- Canola oil for frying
- Combine tofu through egg in a large bowl and stir well to combine filling ingredients. Spoon one 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.
- 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 wontons. 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 possible ensures crispy, non-greasy results.