Crispy Wontons


Preparation info

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Wontons stuffed with tasty fillings of flavourful vegetables are universally appreciated. This is a vegetarian version of the traditional Chinese treat with a filling of carrots, cabbage and bean sprouts, with some beancurd for body. These wontons are delicious with hoisin sauce or, if you prefer, a dipping sauce made with your own combination of chilli oil, white rice wine vinegar and light soy sauce. These wontons are ideal with drinks or as a starter.

Do not make them too far ahead of time. Because they are made with a moisture-laden vegetable stuffing, the wonton skins will soften in an unpalatable way if they are allowed to stand for a long time. If possible, make and serve them straight away.


  • 1 packet wonton skins (about 30–35)
  • 450 ml (15 fl oz) oil, preferably groundnut, for deep-frying hoisin sauce, for dipping


  • 1 tablespoon oil, preferably groundnut
  • 50 g (2 oz) carrots, finely shredded
  • 100 g (4 oz) cabbage, finely shredded
  • 50 g (2 oz) bean sprouts
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon dark soy sauce
  • 3 tablespoons mashed beancurd
  • 1 teaspoon sugar
  • Β½ teaspoon salt
  • 1 teaspoon sesame oil
  • Β½ teaspoon freshly ground black pepper


For the filling, heat a wok or large frying-pan and add the oil. When moderately hot, add the carrots, cabbage, bean sprouts and garlic and stir-fry for 1 minute. Set aside to cool thoroughly.

Combine the cooled vegetables with the rest of the filling ingredients and mix well. Using a teaspoon, put a small amount of filling in the centre of each wonton skin. (See drawings opposite.) Bring up two opposite corners, dampen the edges with a little water and pinch them together to make a triangle. Fold over the bottom two corners so they overlap, and press together. The filling should be well sealed in.

Heat the oil in a deep-fat fryer or large wok until hot. Deep-fry the filled wontons in several batches. Drain on kitchen paper. Serve at once with hoisin sauce.