Egg Fried Wonton
Crisp fried wontons filled with a simple egg mixture, onion, and gentle seasonings. These crunchy little pockets are great as a snack or starter and pair nicely with chili sauce or a light dip.
For 12 servings
- knead · ~20 min
Knead the wrapper dough.
1.Mix 1 cup all-purpose flour, 1 pinch salt, and 1 tsp oil in a bowl.2.Add 80 ml water little by little and knead into a firm, smooth dough.3.Cover the dough and keep it aside for 20 minutes.TIPKeep the dough slightly firm so the wrappers stay crisp after frying. - saute · ~7 min
Cook the egg filling.
1.Heat 1 tsp oil in a pan over medium heat.2.Add onion, green chili, and garlic. Cook for 2 to 3 minutes until lightly softened.3.Beat the eggs in a bowl, then pour them into the pan.4.Add black pepper, 1 pinch salt, and soy sauce.5.Cook while stirring until the eggs are just set and fairly dry.6.Turn off the heat and mix in coriander leaves. Cool the filling completely.TIPKeep the filling dry, or the wontons may open while frying. - mix
Make the sealing paste.
Stir 1 tbsp all-purpose flour with 2 tbsp water to make a smooth, thick paste for sealing the wonton edges.
- prep · ~10 min
Roll and cut the wrappers.
1.Divide the rested dough into 12 equal portions.2.Roll each portion into a thin small square or circle on a lightly floured surface.3.Keep the rolled wrappers covered with a cloth so they do not dry out.TIPThin wrappers fry better and turn evenly crisp. - assemble · ~8 min
Fill and shape the wontons.
1.Place a small spoonful of egg filling in the center of each wrapper.2.Brush the edges with the flour paste.3.Fold and press the edges firmly to seal into wonton shapes.4.Set the shaped wontons on a plate and keep them covered.TIPPress out any trapped air before sealing to help prevent bursting in hot oil. - fry · ~12 min
Fry the wontons until crisp.
1.Heat 2 cups oil for frying in a deep pan over medium heat.2.Slide in a few wontons at a time without crowding the pan.3.Fry until golden and crisp on all sides, turning as needed, about 3 to 4 minutes per batch.4.Lift them out and drain briefly.TIPUse medium heat so the wrappers crisp fully before the outside gets too dark. - serve
Serve the egg fried wontons hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the egg filling until it looks fairly dry and crumbly; any moisture can make the wrappers split in hot oil.
- 2Let the filling cool completely before stuffing, or steam from warm eggs will soften the wrappers.
- 3Roll the dough thin but not paper-thin, so the wontons turn crisp without tearing while sealing.
- 4Press out trapped air around the filling before closing to reduce puffing and bursting during frying.
- 5Keep cut wrappers and shaped wontons covered with a cloth so the dough edges do not dry out and crack.
- 6Fry in medium-hot oil and avoid overcrowding; too many wontons at once will drop the oil temperature and make them greasy.
- 7For make-ahead prep, shape the wontons and refrigerate briefly on a tray, then fry just before serving for the best crunch.
Adapt it for your goals.
Spicier
Add more green chili or extra black pepper to the egg filling for a sharper, street-style heat.
cheesyCheesy
Mix a little grated cheese into the cooled egg filling for a richer, melty center that kids often enjoy.
vegetable loadedVegetable-loaded
Add very finely chopped cabbage, spring onion, or capsicum, but saute until dry so the wontons still fry crisp.
bakedBaked
Brush the shaped wontons lightly with oil and bake until golden for a lighter version with less frying.
Why this is on our healthy list.
Protein from Eggs
The egg filling adds satisfying protein, making these wontons more filling than a plain fried snack.
Aromatics with Fresh Herbs
Onion, garlic, green chili, and coriander bring flavor depth so the filling tastes lively without needing heavy seasoning.
Portion-Friendly Snack
Because the filling is packed into small wrappers, these are easy to serve in controlled portions as a starter or snack.
Frequently asked questions
This usually happens if the filling is too moist, the edges were not sealed well, or air was trapped inside. Keep the egg mixture dry, use enough flour paste, and press firmly.
