Veg Fried Wontons
Crispy, golden-brown wontons with a spiced vegetable filling, made Indo-Chinese style. A popular street-style snack bursting with savory-sweet flavors from carrots, cabbage, and a hint of soy. Crunchy on the outside, soft and juicy inside — perfect for parties or evening chai.
For 4 servings
- knead · ~15 min
Make the wonton dough.
Mix all-purpose flour, salt, and oil in a bowl. Gradually add water and knead into a firm, smooth dough. Cover with a damp cloth and let it rest for 15 minutes.
TIPThe dough should be slightly firmer than roti dough so it rolls thin without sticking. - prep · ~10 min
Prepare the vegetable filling.
1.Heat a pan over medium heat and add 1 tsp oil.2.Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.3.Add finely chopped onion and green chili, cook until translucent (3 min).4.Add shredded cabbage, grated carrot, and chopped bell pepper. Stir-fry on high heat for 2-3 minutes.5.Add soy sauce, salt, and black pepper. Mix well and cook until moisture evaporates.6.Remove from heat and let the filling cool completely.TIPMake sure the filling is completely dry and cooled before wrapping. Moisture will make the wontons soggy. - prep · ~10 min
Roll out the wrappers.
1.Divide the rested dough into 16 equal-sized balls.2.Dust the work surface lightly with flour.3.Roll each ball into a thin 3-inch circle, keeping the edges slightly thinner than the center.TIPKeep rolled wrappers covered with a damp cloth to prevent them from drying out. - assemble · ~10 min
Fill and shape the wontons.
1.Place 1 heaped teaspoon of cooled filling in the center of each wrapper.2.Wet the edges of the wrapper lightly with water using your fingertip.3.Fold the wrapper over the filling to form a triangle and press edges firmly to seal.4.Bring the two bottom corners together and pinch to create the classic wonton shape.TIPPress out any air pockets before sealing the final fold to prevent bursting during frying. - fry · ~10 min
Deep fry the wontons until golden and crisp.
1.Heat oil for deep frying in a deep pan over medium heat.2.Test the oil by dropping a small piece of dough — it should rise immediately with steady bubbles.3.Gently slide in 3-4 wontons at a time, without overcrowding.4.Fry for 2-3 minutes, turning occasionally, until golden brown on all sides.5.Remove with a slotted spoon and drain on paper towels.TIPMaintain medium heat throughout. Too hot and the wrappers burn before the filling heats through; too cool and the wontons absorb oil. - serve
Serve the crispy veg wontons hot.
Arrange the fried wontons on a platter and serve immediately with schezwan sauce or sweet chili dip.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the dough for a full 15 minutes so the gluten relaxes, making it pliable enough to roll thin without tearing.
- 2Always cool the filling completely before wrapping; any steam trapped inside will turn the wontons soggy during frying.
- 3Roll each wrapper with edges slightly thinner than the center — this ensures a sealed edge that doesn't become doughy.
- 4Seal the wonton folds firmly and press out all air pockets to prevent them from bursting open in hot oil.
- 5Maintain a steady medium heat while deep frying — if the oil smokes, reduce heat immediately to avoid burnt skins.
- 6Fry only 3-4 wontons at a time; overcrowding drops the oil temperature and leads to greasy, heavy wontons.
- 7For extra crunch, you can double-fry the wontons: fry once at 160°C until pale, cool, then fry again at 180°C until golden.
Adapt it for your goals.
Air-fryer wontons
Skip deep frying: brush assembled wontons lightly with oil and air-fry at 180°C for 10-12 minutes, flipping halfway, for a lower-fat version with similar crunch.
steamed wontonsSteamed wontons
Steam the filled wontons over a lined steamer basket for 10 minutes and serve with soy-vinegar dip — a lighter, softer-textured alternative perfect for weeknight meals.
mushroom cabbage fillingMushroom-cabbage filling
Swap half the cabbage for finely chopped mushrooms and add ½ tsp dark soy sauce for a deeper, earthier flavor profile.
jain friendlyJain-friendly
Replace onion and garlic with asafoetida (hing) and extra ginger; the filling stays flavorful while respecting Jain dietary restrictions.
gluten freeGluten-free
Substitute all-purpose flour with a 1:1 gluten-free flour blend plus ½ tsp xanthan gum; the dough will be stickier but forms crisp wontons.
Why this is on our healthy list.
Rich in Dietary Fiber
Cabbage and carrots contribute fiber that aids digestion and promotes satiety.
Good Source of Vitamin A
Carrots and bell peppers are high in beta-carotene, which the body converts to vitamin A for healthy vision and skin.
Low in Saturated Fat
The filling uses minimal oil and the wontons are deep-fried in vegetable oil, keeping saturated fat low compared to meat-filled alternatives.
Contains Antioxidants
Onions, garlic, and ginger are rich in sulfur compounds and antioxidants that support immune function.
Frequently asked questions
Yes, use 16-20 round or square wrappers from the store. Skip the dough step and proceed directly to filling and shaping.
