Restaurant Style Crispy Wonton Strips

4.92/5 (13)
Prep Time:
10 mins
Cook Time:
15 mins
5 cups, about 10 servings
Crispy Wontons


  • 1/2 package egg roll wrappers (10 sheets)
  • Oil for frying


Quick Directions

  1. Cut the egg roll wrappers into thin strips.
  2. Add oil to pot over medium high heat. Once oil reaches 350 degrees, begin adding small handfuls of wonton strips to the pot.
  3. Fry each batch of wonton strips for a few minutes until golden. Remove from oil and place on paper towels to drain.

The Story

Ever wonder how to make those delicious crunchy wonton strips served at Asian restaurants? What my friend likes to call “Chinese chips”, those crunchy wontons add wonderful texture to soups and salads. Most commonly served with Egg Drop Soup, Hot & Sour Soup, and Wonton Soup, I even like to put them in my Miso Soup!

Those strips were always my favorite when we went out to eat, and usually the bowl at our table would have to be replenished before our entrees came out.  I always wanted to eat them at home, but I could never find them in the grocery store. After getting curious enough, I finally tried to make them myself, and I was shocked at how simple it is! The only downside is now we don’t have as much of a reason to go out to eat, since I can make everything there myself.

This recipe might be a little intimidating since it involves frying, but deep frying doesn’t have to be this huge ordeal.Anyone can fry things in the kitchen, it doesn’t need a huge pot and gallons of oil. All you need is a small pot, enough oil to cover the food you want to fry, a slotted spoon or utensil to get the food out of the pot, and paper towels drain the food. It might seem scary at first, but really it’s not that hard!

Recipe – Restaurant Style Crispy Wonton Strips:

– Place a few sheets of the egg roll wrappers on your cutting board and cut the sheets in half, giving you two big rectangles 3 by 6 inches.

Crispy Wontons

– Stack the halves on top of each other, then start cutting the halves into horizontal strips.You can make them as thick as you want, I like to divide it into 8 strips measuring 3/4 by 3 inches.

Crispy Wontons

– Repeat the process with the remaining strips until all the sheets have been cut.

Crispy Wontons

– Prepare your oil by heating a small pot with just enough oil to cover the food. Turn the burner on to medium high heat and wait until the oil reaches the right temperature before frying. You want it to be between 350 and 365 degrees, but if you don’t have a thermometer, don’t worry! You use can use a test piece by dropping it into the oil and seeing what happens. If it starts to bubble right away like it does in the picture below, it’s warm enough! If it starts to smoke, it’s too hot, so turn the temperature down and wait a couple of minutes before you try again.

Crispy Wontons

– Working in small batches, take a handful of strips and place them carefully in the oil with your slotted spoon. If the pieces are sticking together, you can shake them around a little bit to separate, but you don’t need to stir them much.

Crispy Wontons

– Let them cook until they turn golden.

Crispy Wontons

– Carefully scoop up the strips with your spoon, and hold them to the side of the pan for a few seconds to let some of the oil drip off.

Crispy Wontons

– Transfer them to some paper towels to let any excess oil drip off. Be sure not to crowd the strips on the towels, otherwise the oil might not drip off as well.


Repeat the process with the remaining strips, then add them to soups, salads, wraps, or even enjoy them just as they are!!

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  • CC

    Thank you for the recipe. What kind of oil do I use?

    • Dani

      You can use any type of frying oil, I usually prefer peanut oil, but safflower oil, sunflower oil, and canola oil are good choices too!

  • Brittany

    I searched and this immediately popped up. Its soo perfect because I was just looking for the name of the chips and I got the whole recipe. Yayy I’m beyond excited. (^.^)

    • Dani

      Glad it was so easy to find! I’m still surprised at how easy they are to make, but be careful, they can be quite addicting!!

  • Janet

    Could I make these the day before I need them? Will they still be crisp?

    • Dani

      Yes you can! As long as they are sealed tightly, they can be stored for several weeks. The key to keeping them crisp to make sure they are drained well, since excess oil can make them stale in a few days. When I make them, I usually make half a package of egg roll wrappers, and they last us about two weeks!

  • Lizzie J

    Are these like the chips served with duck sauce in restaurants? (+A+)

    • Dani

      Yes they are! The chips served at restaurants are all made from the same type of dough, just cut differently. Whether they are made from egg roll wrappers or wonton wrappers, its all the same!

      • Lizzie J

        TYVM!! Guess we’ll have these with General Tso’s tomorrow. :)

  • Mars

    I just made these with egg roll wrappers I happened to have on hand. I used peanut oil and followed all of your instructions. They fried up perfectly and looked correct, but shocker! We didn’t like them. They were very insubstantial, as if they would have been better with a thicker wrapper. Like a hot Krispy Kreme donut compared with a regular donut. Are wonton wrappers thicker? The crunchy noodlesin restaurants are heftier. Any suggestions? I SO want to make these at home. Thanks!

    • Dani

      Interesting… what was the brand of wrappers? For the most part egg roll and wonton wrappers are about the same thickness, I’ve used both and they’ve come out the same. My favorite brand to use is Nasoya, and they use the exact same recipe for both products, just cut differently.

      It also could be a difference in oil, it might just need to be a little hotter before you start frying them. I usually use vegetable oil, though I do think peanut oil lends to a nice flavor! Since peanut oil has a higher smoking point, it might help to make sure its a little bit warmer to get the same effect. You want to make sure the skin starts to bubble the minute it hits the oil, otherwise the oil might penetrate the dough and come off more dense then crunchy. And they won’t keep as long because the oil is hard to drain off!

      I have noticed that one Chinese restaurant near us uses really thick wrappers, it’s almost double the thickness of the ones I make, and one “fancier” restaurant has paper thin strips that I just can’t stand. So there is some variation, certain restaurants might make their dough by hand. If you try other brands and temperatures and it’s still not like the kind you like, you might have to make them by hand. It’s a bit more tedious, but it pays off if you get them just the way you like them. I will add that to my list of recipes to work on, so stay tuned!

      • Mars

        Thanks so much for responding! I used Frieda’s. I’ve bought other brands before, this just happened to be what I had when I came across your posting and had some soup on the stove…so I couldn’t stop myself! The oil was maintaining at or above 350 before I tried any. They did puff up immediately and worked perfectly, it was the ‘thinness’ of them that made them unsatisfying, I guess like the ones you hate from the fancy restaurant. :) Crispy, not crunchy, and tasteless. I’ll try a different oil next time and a different brand of wrapper. Thanks!

      • Ricky

        As with my popcorn, I use coconut oil. Thanks for temp, I was experimenting with different temps and the 350 is perfect. Takes about a minute then I do a quick shake of sea salt when I take them out. Also keep oil level low and add more as needed! Yes, addictive and much better than the strip mall joint wontons!

  • Bill Outland

    I tried this before I found this site I think I had too much oil, but the biggest problem was the temperature. I started out way too hot, and wasted a lot of strips before I got it right. They cook very quickly! I’m going to try again using my induction cooktop which is very precise and I will use the temp. you suggested. Thank you for the advice.

    • Dani

      Frying can be a tricky skill to master, so don’t get discouraged! After a few attempts, you’ll start to get the hang of knowing when the temperature is just right!

  • Rabi

    Now I know what I’m going do with the wanton wrappers that I have in the kitchen… thanks for the recipe!