Easy Homemade Fried Wonton Strips Recipe (Restaurant Style)

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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 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

1. Heat the oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot with at least 2 inches of oil.
2. Prepare the wrappers by cutting eggroll wrappers into thin strips, approximately 1/4 to 1/2 inch wide.
3. Test the temperature by dropping a small piece of wrapper into the oil. It should immediately bubble and float to the surface.
4. Fry in small batches to avoid overcrowding, which can lower the oil temperature.
5. Cook for 30-60 seconds until strips are golden brown and crispy.
6. 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.
7. 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.