Shrimp Wonton Chips

36 Wonton Chips
38 min

These Shrimp Wonton Chips are my family’s favorite appetizer that I make. They disappear soon as I get them on the platter.

The wontons are light and crispy; the shrimp are tender; and the scallion adds a hint of oniony sharpness. I fry them for the best results. Even if you don’t do much frying, I urge you to make these wonton chips when you do fry. You are going to love it!

For a fry recipe, this one is easy to prep and easy to clean up. What’s great is there is no wrapping involved. Just brush each wonton with beaten egg and top with the seasoned chopped shrimp and scallion. Then fry them up in batches. It takes just about 2 minutes per batch to fry!

If you were at dipper, feel free to serve it with your favorite sauce. Duck sauce or ginger sauce would be good. Or if you like spice, sprinkle a few drops of hot sauce or sriracha. As for me, these Shrimp Wonton Chips are perfect just the way they are!

Thank goodness I have willpower, because I want to eat the entire batch every time I make this!

Additional info and images can be found at In Good Flavor.

Recipe details
  • 36  Wonton Chips
  • Prep time: 20 Minutes Cook time: 18 Minutes Total time: 38 min
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  • 1 lb. raw shrimp, peeled and finely chopped 
  • 1/4 cup chopped scallion, greens only
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. ginger powder
  • 2 eggs
  • 36 wonton wraps
  • Vegetable or corn oil for frying

Preheat a large skillet with 1-inch deep oil on medium heat.
Pat shrimp dried with paper towels. In a medium bowl, combine shrimp, scallion, salt, pepper, ginger, and one egg.
Beat the second egg in a small bowl. Brush and even layer of the beaten egg over the surface of 12 wontons. Spread about 1 teaspoon of the shrimp filling on each wonton. 
Carefully place a few wontons, shrimp side up, into the hot oil (3 or 4 wontons. Do not crowd). Cook until the bottom is golden, about 1 to 1 1/2 minutes. If your wontons cook too fast or take to long to fry up, adjust heat accordingly. Flip wontons over and fry for about 15 seconds to finish cooking the shrimp. Remove wonton chips to a wire cooling rack. Repeat frying the remaining wontons.
Continue assembling and frying wontons in batches. Serve.
  • Keep the chunks of shrimp small. They stick to the wontons better during frying.
  • Since the wonton chips are large and cook up quickly, it is easier to fry them in small batches.
  • There will be a bit of splashing once the wonton is flipped, shrimp side down, during frying. To minimize splashing, be sure the shrimp is completely dried off with paper towels prior to making the filling. Use a fine mesh splash guard to contain splashing, if available.
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  • Lin29939017 Lin29939017 on Apr 25, 2022

    Can this be done in air-fryer?

    • In Good Flavor In Good Flavor on Apr 25, 2022

      I have not made them in an air fryer, but there’s no reason why you can’t. I would spray them with cooking spray and lay them in a single layer without overlapping. Fry at 350° F for 3-5 minutes or until the wontons are golden crisp and the shrimp are cooked.

  • Brenda Robison Brenda Robison on Apr 28, 2022

    Can it be made without the shrimp?

    • In Good Flavor In Good Flavor on Apr 28, 2022

      It could, but honestly just wouldn’t be the same. I’m all about the shrimp.