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+ servings
Airfried Vegan Wontons with Sweet Chili Sauce

Air-Fried Wontons (Vegan)

5 from 4 votes
These air-fried wontons are golden brown and crisp with a hearty bite and best enjoyed with your dipping sauce of choice. I enjoyed this with sweet chili sauce and are great for snacking and as finger food! These are great for sharing too.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Appetizer, Finger Food, Main Course, Side Dish
Cuisine Asian, Chinese, East Asian
Servings 30 wontons
Calories 34 kcal

Ingredients
  

WRAPPERS

  • 30-35 pieces square or round wonton/dumpling wrappers , thawed at room temperature - mine were 3” squares (see notes)

FILLING

  • 7 oz plant based ground - I used OmniPork, thawed at room temp.(see notes below for more filling options!)
  • 1/2 medium carrot finely grated or minced
  • 2 scallions chopped
  • 2 cloves garlic minced
  • 1 tbsp soy sauce or more to taste
  • 1/2 tbsp sesame oil
  • 1/4 tsp Chinese 5 spice powder optional
  • Ground pepper

FOR COOKING

FOR SERVING

  • Sweet Chilli Sauce for dipping

Instructions
 

  • Prepare the filling ingredients. Mix everything together in a bowl.
  • Make sure your wrappers have been completely thawed at room temperature (if from frozen) so hey're pliable and will be easy to work with.
  • Prepare a small bowl with water. Carefully separate the wrappers. It’s best to work with the wrappers at room temperature so they’re pliable and won’t easily break.
  • Place 1 wrapper on a flat surface or on your palm.
  • Dip your finger in the bowl of water and trace the edges of the wrapper.
  • Add 1-2 tsp of the filling (note that the amount of filling will depend on the size of your wrapper and type of fold you’re doing). Press down the filling to pack it tightly.
  • Fold the wrapper into half until you have a triangle.
  • Carefully press down on the filling to remove any air pockets. Then seal the edges tight.
  • Flip over the triangle. Carefully press down the centre of the triangle.
  • Dab one bottom corner of the triangles with water. Afterwards, bring both ends together.
  • Press down both tips to seal well. Repeat this for the rest of the wrappers until you have all your wontons.
  • While you work on each wonton, you can cover your finished wontons with a towel to prevent them from drying out.

Air-Frying or Frying

  • If air-frying, place your wontons on the air fryer basket. Spray with a generous amount of oil. Air-fry at 200C/395F for 10 minutes. Flip the wontons over and then ai fry for another 5-8 minutes at 160C/320F until golden brown and crisp throughout. Do note that air fryer settings may vary so keep an eye out on your wontons so they don’t burn.
  • If frying, preheat a large frying pan or wok. Add enough oil to completely submerge the wontons. Be sure to heat the oil until small bubbles start to appear. To test out the heat, you can pinch off a small part of wonton wrapper and put it in the oil. It should rapidly sizzle. Once hot, place the wontons in the oil. Fry for around 2 minutes or until golden brown. Remove from the oil and place on a strainer or cooling rack to strain excess oil. Form there, cook the rest. Note: you will beed to cook these in a few batches depending on the size of your pan/wok.

SERVING + STORAGE TIPS

  • Serve and enjoy your wontons with a dipping sauce. These are best enjoyed immediately while still crispy. I enjoyed mine as finger food with some sweet chilli sauce.
  • They will no longer be as crispy when they cool but you can easily reheat them in the air-fryer until crisp again. I reheat mine for 5-8 mins at 160C/320F or until crispy.
  • You can store leftover wontons in the fridge for 1 week.
  • Want to try air-fry frozen wontons/dumplings? Check out my air-fried dumplings recipe here! Frozen dumplings air-fry well too!

STORING AND FREEZING WONTONS

  • Place wrapped uncooked wontons on a tray. Make sure there is enough space between each one so they don’t stick.
  • Cover the tray/container. Leave to freeze for 3-5 hours until hardened before transferring to a container or bag.
  • Make sure to seal the bag/container very well to prevent the wontons from possible drying up. Too cold temperatures can cause the wrappers to dry up and cause cracks.
  • To cook frozen wontons: no need to thaw and cook directly from frozen.

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Notes

WRAPPERS

  • Do note that the number of wontons you’ll make will depend on the size of your wrappers. You can also use round dumpling wrappers to make these wontons. If using round wrappers, place the filling in the centre to create an oval shape and then fold in half and then connect both edges as well.
 

OTHER FILLING OPTIONS:

 
  • TOFU AND CHIVE WONTONS - recipe here 
 
  • CURRY VEGETABLE WONTONS (NO TOFU) - recipe here 

NUTRITIONAL INFO

Serving: 1wonton | Calories: 34kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 44mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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