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Fried Pork and Shrimp Wontons

These fried pork and shrimp wontons are savory, crunchy, and so good. A savory filling combines pork and shrimp with classic Chinese seasonings. Filled, shaped, and quickly deep fried, they are irresistible.

low angle shot of a plate of fried wontons with a bowl of sweet chili dipping sauce.

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Crispy fried wontons are a family favorite. The savory filling is a combination of pork and shrimp seasoned with ginger, garlic, soy sauce, and other seasonings.

Deep frying the wontons is easy, too. Just drop the filled wontons into hot oil and fry for a few minutes, until they are golden brown and crisp.

If you’re looking for a lighter version or simply don’t want to deal with deep frying, try my Air Fryer Wontons. They’ve got the same flavorful filling, but they’re lightly brushed or sprayed with oil and cooked in an air fryer.

shot of a plate of fried wontons shot from a low angle


ingredients for fried wontons shot from overhead

What ingredients do you need?

The ingredients you need to make the air fryer wontons are the same as for regular deep fried wontons. They are all easily found in your regular supermarket, even the wonton wrappers.

overhead image showing how to fill, fold, and shape fried wontons

How do you make fried wontons?

Making these pork and shrimp fried wontons is easy.

  1. Combine the filling ingredients and mix well.
  2. Place about a teaspoon of filling on top of a square wonton wrapper. Use your finger to wet the edge of the wrapper to help the two sides seal together.
  3. Fold the wrapper over to form a triangle and press the edges together to seal.
  4. Holding the two tips of the long side of the triangle, bring the corners together. You can push the filled part in a bit to create a crease to help bring the corners together. If needed, add a bit of water to one of the corners to help seal it to the other corner.
  5. Repeat until you have filled all of the wrappers or used all of the filling, whichever comes first.
  6. Fill a heavy, high-sided post with about 3 inches of oil and heat it over medium-high heat until it is about 350ºF.
  7. Drop 5 or 6 wontons into the hot oil and cook, turning occasionally, for about 3 minutes, until the wontons are crisp and golden brown all over. Cook the wontons in batches of 5 or 6.
  8. Use a slotted spoon to remove the wontons for the oil and drain on a paper towel lined plate.
  9. Serve immediately.
Shot of a hand holding a fried wonton with a bite taken out of it so that you can see the pork and shrimp filling inside

What do you serve with them?

I like to serve these fried wontons as an appetizer. I always offer a bowl of Thai sweet chili sauce alongside for dipping.

What kind of oil do you use for frying?

You can use any high smoke point, neutral flavored oil for deep frying. I usually use safflower oi. Other good options include peanut, sunflower seed, corn, or canola oil.

Can you freeze wontons?

Yes. You can fry the wontons and freeze them for later. Reheat them in a 400ºF oven for 8 to 10 minutes.

You can also freeze the uncooked wontons on a baking sheet and then store them in resealable plastic bags. Be sure to thaw them overnight in the refrigerator and pat them dry with paper towels before frying them.

What kitchen tools do you need?

Whenever I deep fry foods, I like to use a heavy, high-sided pot. The high sides help to contain any splatter, which keeps the mess to a minimum. I use a cast-iron saucepan like this Le Creuset enameled saucepan.

Overhead shot of a plate of crispy fried pork and shrimp wontons

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Yield: Makes about 30 wontons

Fried Pork and Shrimp Wontons

overhead shot of fried wontons on a plate with a bowl of sweet chili dipping sauce.

These crispy fried wontons are filled with a ground pork and shrimp filling that's seasoned with soy sauce, ginger, garlic, sesame oil, and other seasonings. They're easy to make and fry and totally irresistible.


  • ¾ pound ground pork
  • ½ pound peeled and deveined shrimp, finely chopped
  • 4 scallions, thinly sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
  • 1 teaspoon minced fresh ginger
  • 1 small garlic clove, minced
  • 12 ounce package square wonton wrappers
  • Oil for frying (use any high smoke point, neutral-flavored oil such as safflower, sunflower seed, corn, canola, peanut, etc.)
  • Thai sweet chili sauce for dipping


  1. In a medium bowl, combine the pork, shrimp, scallions, soy
    sauce, sesame oil, cornstarch, salt, pepper, ginger, and garlic and mix well.
  2. Working with one wonton wrapper at a time, lightly brush the
    edges of two adjacent sides of the wrapper with water and place about 1 teaspoon of the filling in the center. Fold over one corner of the wrapper so that the two moistened sides come together with the two unmoistened sides, creating a triangle. Press the sides together to seal. Then, holding the corners of the long side of the triangle and bring them together to form the traditional purse shape, using a bit of water to seal the corners to each other.
  3. Repeat with the remaining wrappers and filling.
  4. Heat 3 inches of oil in a large deep pot until it shimmers (about 350º to 375ºF).
  5. Drop 5 or 6 wontons at a time into the oil and cook, turning occasionally, for about 3 minutes, until they are golden brown all over.
  6. Remove using a slotted spoon and drain on a paper towel
    lined plate.
  7. Repeat until all of the wontons are cooked.
  8. Serve hot, with a side of sweet chili sauce if desired.

Nutrition Information



Serving Size


Amount Per Serving Calories 303Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 10gCholesterol 213mgSodium 1090mgCarbohydrates 5gFiber 0gSugar 2gProtein 32g

Nutrient values are estimates only. Variations may occur due to product availability and manner of food preparation. Nutrition may vary based on methods of preparation, origin, freshness of ingredients, and other factors.


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Fried Wontons Story

By on February 9th, 2021

About Robin Donovan

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

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