There’s something irresistible about those golden, crispy wonton strips that arrive with your Chinese takeout order. These delicate, crunchy strips add the perfect textural contrast to salads and make an addictive snack on their own. The best part? You can easily recreate this restaurant favorite at home with just a few simple ingredients and the proper technique—no more fighting over the last crispy piece or worrying about forgotten bags in your takeout order. Enjoy the taste of these homemade wonton chips.
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Table of Contents
 Why This Recipe Works
The secret to perfect fried wonton strips lies in temperature control and proper wrapper selection. Eggroll wrappers are thinner than traditional wonton wrappers, creating that signature light and airy texture. Frying at exactly 350°F ensures the strips puff up quickly, creating maximum crispiness with minimal oil absorption.
Ingredients
- Egg roll wrappers – Provide the thin, crispy base that puffs when fried
- Vegetable oil for frying – Creates the golden, crispy exterior. Canola oil and peanut oil also work well
- Salt – Enhances flavor and adds seasoning
Finding the Right Wrappers
Egg Roll Wrappers vs. Wonton Wrappers
Despite the name “fried wonton strips,” this recipe uses eggroll wrappers, not wonton wrappers. Eggroll wrappers are thinner and create the characteristic light, crispy texture. Look for terms like “eggroll skins” or “eggroll wraps” as these are different names for the same product.
Where to Find Them
Most local grocery stores stock egg roll wrappers in the refrigerated section, often near the tofu and other refrigerated Asian ingredients. If unavailable fresh, check the frozen foods section. Asian grocery stores like H-Mart also carry them, and they’re readily available online through Amazon and mainstream grocery delivery services.
What to Avoid
Don’t confuse eggroll wrappers with spring roll or summer roll wrappers, which are made from rice paper and won’t work for this recipe.
Step-by-Step Instructions
- Heat the oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot with at least 2 inches of oil.
- Prepare the wrappers by cutting eggroll wrappers into thin strips, approximately 1/4 to 1/2 inch wide.
- Test the temperature by dropping a small piece of wrapper into the oil. It should immediately bubble and float to the surface.
- Fry in small batches to avoid overcrowding, which can lower the oil temperature.
- Cook for 30-60 seconds until strips are golden brown and crispy.
- Remove immediately with a slotted spoon and drain in a single layer on a wire rack resting on a baking sheet. Draining these on paper towels will make them steam and lose their crispiness.
- Season while warm with a light sprinkle of salt if desired.
Chef’s Notes
Temperature control is crucial for achieving restaurant-quality results. If the oil is too cool, the strips will absorb excess oil and become greasy. If it’s too hot, they’ll burn before achieving the proper texture. Always use a thermometer for best results.
Check out these other recipes that use eggroll wrappers:
- Southwest Eggrolls like Chilis
- Stuffed Potato Spring Rolls like Grand Lux Cafe
- Ivan’s Pickles
- Wonton Pizza Bites
Do you love more Asian-inspired recipes? Be sure to check these out!
- Super easy chicken lo mein
- Katsu Chicken
- Take out style Mongolian beef
- Chinese Pork Ribs
- Fried Rice like Benihana
- Easy Sweet and Sour Sauce
- Take Out Egg Drop Soup
- Easy Yum Yum Sauce
- Can’t get enough takeout dinners? Try these Chinese take-out dinner recipes, and delight your sweet tooth with these easy dessert recipes.
Crispy Fried Wonton Strips (Restaurant Style)
Ingredients
- 10 eggroll wrappers
- 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.
Try drizzling them with honey and sesame seeds. They’re awesome!
Will these freeze well enough to defrost, heat in oven and still be crispy?
I don’t think they will be very crispy after they are frozen.
Well, we’re in trouble now, as our Game-Night at the Olive Garden may not be the same since you’ve given us this awesome recipe!! Thanks for ALL your hard work, as your fans appreciate you more than you know! Look forward to all of your entries! 🙂
Aww, Missy! Thank you!