Vegetable Fried Wontons
Crispy, golden parcels with a savory vegetable filling that crackle on the first bite. Finely shredded cabbage, carrot, and spring onion mingle with garlic and soy for an aromatic flavor punch that needs no dipping sauce. These Indo-Chinese street-style treats come together quickly once you get into a folding rhythm.
For 4 servings
- knead · ~15 min
Knead the wonton dough.
Combine all-purpose flour and 0.25 tsp salt in a bowl. Gradually add water and knead for 8–10 minutes until you get a smooth, stiff dough. Cover with a damp cloth and rest for 15 minutes.
- prep · ~2 min
Prepare the vegetable filling.
Heat 2 tbsp oil in a pan over high heat. Add minced garlic and ginger, sauté for 30 seconds until fragrant. Add the white parts of spring onion and sauté for 1 minute.
- saute · ~4 min
Cook the vegetables.
1.Toss in the shredded cabbage and grated carrot.2.Stir-fry on high heat for 2–3 minutes until the vegetables just begin to wilt but still have some bite.3.Season with soy sauce, 0.25 tsp salt, and black pepper.4.Keep the mixture dry — any liquid will make the wontons soggy.TIPStir-fry on high heat and avoid covering the pan so the vegetables don't release water. - mix · ~1 min
Finish the filling.
Remove from heat and let the filling cool completely. Once cooled, stir in the reserved green parts of spring onion and chopped coriander leaves.
- prep · ~5 min
Roll and cut the wrappers.
1.Divide the rested dough into 4 equal portions.2.Roll each portion into a thin sheet, roughly 2 mm thick.3.Cut into 3-inch squares using a knife or pizza cutter.4.Dust lightly with flour to stop them from sticking. - assemble · ~10 min
Fill and fold the wontons.
1.Place 1 tsp of cooled filling in the center of each wrapper square.2.Dip your finger in water and moisten the edges of the wrapper.3.Fold one corner over the filling to meet the opposite corner, forming a triangle.4.Press the edges firmly to seal, squeezing out any air pockets.5.Bring the two side corners together and pinch with a dab of water to create the classic wonton shape.TIPDo not overfill — a heaped teaspoon is plenty. Press out all air before sealing or the wonton will burst while frying. - fry · ~3 min
Fry the wontons until golden.
Heat 2 cups of oil in a deep pan to 170°C (340°F). Slide in 4–5 wontons at a time and fry for 2–3 minutes, turning once, until golden brown and crisp. Drain on paper towels.
- serve
Serve immediately.
Arrange the hot wontons on a plate and serve with chili sauce or hot garlic sauce on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Knead the dough until very stiff — a soft dough makes wrappers that tear during folding.
- 2Cool the filling completely before folding; warm filling creates steam that softens the wrapper.
- 3Press out all air bubbles when sealing the wonton — trapped air causes explosions in hot oil.
- 4Use a thermometer to keep oil at 170°C; too low and wontons absorb oil, too high and they burn.
- 5Fry in small batches of 4–5 to prevent the oil temperature from dropping too quickly.
- 6Store uncooked wontons in a single layer on a floured tray in the freezer; fry straight from frozen.
Adapt it for your goals.
High-protein
Add 100g of crumbled, well-pressed extra-firm tofu or cooked, shredded paneer to the filling for a protein boost that keeps the texture firm and satisfying.
low oilLow-oil
Instead of deep-frying, brush the assembled wontons lightly with oil and air-fry at 180°C (350°F) for 8–10 minutes, flipping once, for a lighter, still-crispy result.
garlic chiliGarlic-chili
Add 1/2 teaspoon of finely chopped green chili and an extra clove of garlic to the filling for a spicier kick that elevates the Indo-Chinese vibe.
mushroomMushroom
Replace half the cabbage with finely chopped button mushrooms, sautéed until dry, for an umami-rich, earthy variation that pairs wonderfully with soy sauce.
Why this is on our healthy list.
Rich in Vitamin A
The grated carrot provides beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Contains Gut-Friendly Fiber
Cabbage and carrots supply dietary fiber that aids digestion and supports a healthy gut microbiome.
Low in Saturated Fat
The filling is cooked with vegetable oil and contains no animal products, making these wontons free of cholesterol and saturated fat from meat.
Source of Antioxidants
Garlic, ginger, and cabbage all contain antioxidant compounds like allicin and flavonoids that help combat oxidative stress.
Frequently asked questions
Yes, you can use 25–30 store-bought square wonton wrappers. Skip the homemade dough steps and proceed directly to filling and folding.
