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Crispy Curry Vegetable Wontons

5 from 2 votes
These Crispy Curry Vegetable Wontons are filled with a mix of veggies flavoured with some curry before being wrapped in some wonton wrappers and cooked to a crisp!
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Appetizer, Side Dish, Snack
Cuisine Chinese, Filipino
Servings 40 wontons
Calories 33 kcal



  • 1 pack square wonton wrappers* thawed in room temperature

Curry Vegetable Filling

  • 2 tbsp sesame oil
  • 3 cloves garlic minced
  • 1/2 head cabbage (225g), makes 1.5 cups minced
  • 1/2 cup cooked and mashed pumpkin* see notes
  • 100 g carrot makes around 1/2 cup minced
  • 1/2 cup (20g) chives, chopped
  • 1/2 cup (25g) shiitake mushrooms or other mushrooms of choice, minced
  • 1 tbsp soy sauce or to taste
  • Dash pepper
  • 1 tbsp curry powder or to taste
  • 1/2 tsp salt or to taste
  • See notes for alternative tofu filling

To Cook

To Serve


  • Heat a pan. Add in 2 tbsp sesame oil. Saute the garlic until aromatic. Add in the minced cabbage, carrot, chives, and mushrooms. Once the vegetables are tender, mix in the pumpkin or other starchy vegetable. Add in the soy sauce, curry powder, and salt to taste. Mix well and adjust the seasonings depending on your desired taste.
    You can see the notes below for the alternative tofu filling.
  • Place the filling in a bowl. Leave to cool for a few minutes. If you are not using a starchy vegetable, add in the cornstarch and mix.

Wrapping the Wontons

  • You can watch the video below to see 3 different ways to fold wontons!
  • Prepare a bowl of water and the wonton wrappers.
  • Place around 1/2 tbsp of filling in the center of the wonton wrappers.
  • Dip your finger in some water. Run your finger through the edges of the wrapper.
  • Fold from the bottom to the top most point.
  • Seal the edges by pressing together. You'll have a triangle shape like the photo shown.
  • Flip over the triangle.
  • Carefully press down the centre of the wonton then dab some water on one edge.
  • Carefully bring both ends together.
  • Seal both pointed edges of the wrapper with a dip of water.
  • Repeat this step for the rest of the wrappers. See photos above for step-by-step wrapping process.

To Cook (See Baking or Air-Frying Option Below)

  • Heat a pan over high heat with oil enough to submerge the wontons. Add the wontons to the oil when it's VERY--this way, the wrappers will beautifully crisp up and not absorb the oil.
    The wontons should rapidly sizzle when placed in the hot oil.
    Make sure they are evenly spaced and do no stick to one another.
  • Fry until golden brown and crisp, flipping over to evenly brown on both sides.
  • Drain the wonton from the oil then turn off the heat. Place the wontons on a strainer and leave to cool for a few minutes before enjoying! Do not cover the wontons sicne they can sog from the heat.
  • Enjoy while hot with your favourite sweet chili sauce!

Baking or Air-Frying Option

  • To bake, heat your own to 350F. Place the wontons on a lined baking tray (I used parchment paper).
    Brush some oil on both sides of the wonton. Leave to bake for 35 to 40 minutes or until lightly golden brown and crisp throughout. Note that baked wontons won't be as evenly golden brown or crisp as deep fried ones.
  • To air-fry, you can air-fry these with some oil for 20-22 minutes at 350F or until lightly golden brown and crisp. Note that air-fryer settings can vary.



Wonton wrappers:
  • Make sure to purchase wrappers that contain no egg or dairy.
  • It’s important to thaw the wrappers in room temperature so they’re not too dry.
  • Wrapping using dry wrappers will cause cracks that you wouldn’t want when folding.
Curry Vegetable Filling:
  • Pumpkin: The pumpkin acts as the binder. So if you’re not using pumpkin, feel free to sub with some sweet potato. If not using other starchy vegetable, add in 1-2 tbsp of cornstarch to the vegetables as the cornstarch will help thicken the mixture and bind it together.
Alternative Filling:
What you'll need:
  • 450g extra firm tofu
  • 5 dried or fresh shiitake mushrooms or other mushrooms of choice, diced
  • 1 medium carrot, finely grated (100g)
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 tbsp soy sauce
  • 1 to 1 1/2 tbsp dark soy sauce
  • 1/4 tsp white pepper
  • 2 1/2 tbsp cornstarch
  1. Press tofu for at least 10 minutes to drain excess liquid. Afterwards, place tofu in a bowl and crumbled with your hands or a fork.
  2. Once hot, add in the onion and garlic, for 2 minutes. Add in the carrot and mushrooms. Sauté for another 3 minutes until tender. Add in the crumbled tofu, soy sauce, pepper, and salt, to taste.
  3. Mix well and leave to cook over medium high heat for 2 minutes. Add in the cornstarch and mix until well incorporated. The cornstarch will help bind the mixture together. The tofu mixture will thicken as the cornstarch dissolves.
  4. Turn off the heat and transfer the filling to a bowl and leave to cool before using.


Serving: 1piece | Calories: 33kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 101mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 431IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg
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