Pork and Shrimp Fried Wontons

Pork and Shrimp Fried Wontons are crispy, golden appetizers filled with savory ground pork and tender shrimp. Wrapped in wonton wrappers and fried until perfectly crunchy, these easy bites are ideal for parties, game days, or entertaining. They’re always a crowd favorite and disappear fast!

My mom makes the best egg rolls. When I prepare egg rolls or fried wontons, I like to apply two of her tricks. First, I include both ground pork and chopped shrimp in the filling—the shrimp gives the mixture a soft texture and a more complex flavor. Second, I sprinkle a pinch of sugar, which my mom always adds when using ground pork; it really boosts the meat’s flavor. I believe in keeping what works, especially when it’s mom-approved, so I just follow her methods!

The filling includes ground pork and finely chopped shrimp, seasoned with sesame oil, soy sauce, garlic, and ginger. These are wrapped in wonton wrappers and deep-fried until they turn golden and crispy. 

These pork and shrimp fried wontons are so tasty that they taste great on their own. I’ll admit to sneaking a few straight from the frying pan because fried food is at its best then! If you prefer to dip, any of your favorite sauces will do. Duck sauce, sweet chili sauce, honey sesame sauce, or soy ginger sauce would all be excellent choices.

Enjoy them as appetizers or party food. Alternatively, serve them as a main dish like at my house, accompanied by rice or rice noodles, fresh herbs, and greens, using lettuce leaves for wraps.

While they are best when freshly fried and crispiest, you can make them ahead of time and reheat them later. They will still be delicious and crowd-pleasing. Just cook them a little less golden than recommended, then reheat in a 350°F oven, air-fry, or flash-fry until they are heated through and golden brown.

Recommended supplies:

These are products I use, or are 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: In Good Flavor Cooking Method:Frying Cuisine:Asian-Inspired Courses:Main Dish

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

Description

Pork and Shrimp Fried Wontons are crispy, golden appetizers filled with savory ground pork and tender shrimp. Wrapped in wonton wrappers and fried until perfectly crunchy, these easy bites are ideal for parties, game days, or entertaining. They’re always a crowd favorite and disappear fast!

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 teaspoons 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, Pork and Shrimp Fried Wontons, Party Food

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