Pork and Shrimp Fried Wontons

These Pork and Shrimp Fried Wontons are filled with ground pork and tender shrimp. They are fried in wonton wraps until crispy. Great appetizers for any occasion, and they always disappear quickly!

My mom makes the best egg rolls. Whenever I make egg rolls or fried wontons, I like to use two of her tricks. The first is to use ground pork AND chopped shrimp in the filling. The shrimp adds suppleness and a more interesting flavor profile. The second is to add a pinch of sugar. Mom always adds it whenever she uses ground pork. The sugar somehow enhances the flavor of the meat. I’m not the one to fix what ain’t broken, especially when it’s mom-approved. So, I just do it!

The filling consists of ground pork and finely chopped shrimp infused with flavors of sesame oil, soy sauce, garlic, and ginger. Hello Flavortown!! 

These pork and shrimp fried wontons are so good that they are delicious served alone. I love to go to town on these straight from the frying pan because that’s when fried food is at its best! If you must have sauce, use any of your favorites. Duck sauce, sweet chili sauce, honey sesame, or soy ginger sauce would be perfect!

If you think you should make these tasty appetizers, I’m here to tell you to stop thinking and start doing! 🙂  These crispy and delicious morsels are not to be missed!! You are going to be glad that you listened!

Recommended supplies:

These are products I use, or on my wishlist, or are highly rated. (Amazon affiliate links)

• This grease splatter screen helps contain the grease splatter. It is relatively inexpensive and makes cleanup a lot easier.
• Kitchen spider is a handy tool for the removal of food from hot oil.
• This 10-inch nonstick deep frying pan is induction-compatible and PFOA-free.
• Kitchen tongs are indispensable. These are great for flipping the wontons during frying.

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Pork and Shrimp Fried Wontons

Author: Thao | In Good Flavor Cooking Method:Frying Cuisine:Asian-Inspired Courses:Main Dish Recipe Keys: F Frying High Protein

Difficulty:BeginnerPrep time: 45 minutesCook time: 30 minutesTotal time:1 hour 15 minutesServings:44 Wontons

Description

These Pork and Shrimp Fried Wontons are filled with ground pork and tender shrimp. They are fried in wonton wraps until crispy. Great appetizers for any occasion, and they always disappear quickly!

Ingredients

• 4 ounces peeled and deveined shrimp, finely chopped  
• 8 ounces ground pork
• 1 large clove garlic, chopped
• 1 tablespoon finely chopped ginger
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon soy sauce
• 1 teaspoon toasted sesame oil
• 1/3 cup chopped scallion
• 1 beaten egg, divided
• 1 1/2 teaspoon water
• 1 packet of wonton wraps
• canola or vegetable oil for frying

Instructions

1. Add the first ten ingredients into a medium mixing bowl. Add 1/2 of the beaten egg  (eyeballing it is fine). Using your hands, combine all of the ingredients.
2. Fill a frying pan 1/2 way up with cooking oil. Preheat to 360 degrees F.
3. Whisk 1 1/2 teaspoon water into the unused portion of the beaten egg to make an egg wash.
4. Add 1 1/2 measured teaspoon of the filling to the center of a wonton wrap. Using a finger, moisten two adjacent edges of the wonton wrap with the egg wash. Fold the moistened edges over to the opposite side, lining up with the dry edges to form a triangle. Press the edges to seal tightly.
5. Next, brush one of the corners at the base (the longest side) of the triangle with the egg wash. Bring the two corners together towards the center. Crisscross at the center, pressing the wet corner to the dry corner to seal. Repeat filling and sealing wontons.
6. 
   Cooking in batches, add wontons to the hot oil, leaving plenty of room between each. Use tongs to turn over wontons halfway through to cook evenly. Fry for a total of 2 to 3 minutes until the wontons are crispy and golden brown. Use a kitchen spider or slotted spoon to transfer the wontons to a wire rack or paper towels. Continue frying the remaining wontons.
7. Serve with duck or your favorite dipping sauce. 
8. Makes 42 – 48 wontons.

Note

• Leftovers are best stored frozen to retain crispiness and reheated in an oven.

Keywords:Pork Fried Wontons, Appetizers, Pork and Shrimp Wontons, Fried Wontons

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