Crispy Wonton Strips
User Reviews
5
Crispy Wonton Strips
Description
This recipe uses store-bought eggroll wrappers cut into narrow strips, then fried in deep vegetable oil heated to 350 degrees until golden brown, which takes roughly 30 seconds per batch. The frying process requires keeping strips separated to avoid sticking and clumping. Draining on a wire rack preserves their crispness.
The strips are best served warm for maximum crunchiness but maintain texture as they cool. They can be used as toppings on dishes like salads or soups, or eaten as a snack alone.
The recipe's focus on oil temperature and strip size ensures consistent crunch without oiliness. Using eggroll wrappers keeps preparation easy and accessible.
Ingredients
- 10 eggroll wrappers
- cooking oil for frying
Instructions
- Fill a pot with enough vegetable oil so the oil is about 4 inches deep.
- Preheat oil to 350 degrees.
- Use a sharp knife to cut the wrappers into 1/4 to 3/8 inch strips.
- Fry a few strips at a time until they turn golden brown. When placing them into the hot oil, be sure to break up the strips so they do not cook in clumps.
- When strips are golden brown, it will only take about 30 seconds place on a wire rack to drain. These are best when served warm.
Notes
- Keep strips separated in the oil to prevent clumping during frying.
- Drain fried strips on a wire rack to maintain crispness.
- Serve warm for best texture and flavor.
- Use fresh vegetable oil heated to 350°F for even frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 39g | 60% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 93mg | 4% |
| Potassium | 13mg | 0% |
| Fiber | 1g | 4% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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