18 Delicious Wonton Wrapper Recipes Creative

Mmm, who knew those little wonton wrappers hiding in your fridge could unlock a world of culinary creativity? From crispy appetizers to hearty main dishes, we’ve rounded up 18 delicious recipes that’ll transform these versatile squares into your new kitchen staple. Whether you’re in the mood for something quick, comforting, or downright inventive, there’s a wonton wrapper recipe here to spark your next meal. Let’s dive in!

Crispy Wonton Wrapper Chips

Here’s how to turn those leftover wonton wrappers into a snack that’s impossible to stop eating. Hit the kitchen and let’s get crispy.

Ingredients

• 12 wonton wrappers, cut into triangles
• 2 tbsp clarified butter, melted
• 1 tsp sea salt flakes
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the wonton wrapper triangles in a single layer on the prepared baking sheet, ensuring they do not overlap.
3. Brush each triangle lightly with clarified butter using a pastry brush for even coverage.
4. Sprinkle sea salt flakes, smoked paprika, and garlic powder evenly over the buttered wrappers.
5. Bake in the preheated oven for 6-8 minutes, or until the edges are golden brown and the centers are crisp.
6. Remove from the oven and let cool on the baking sheet for 2 minutes to crisp up further.
7. Transfer to a serving plate and enjoy immediately for the best texture.

Ultra-crispy with a smoky, garlicky kick, these chips are a game-changer. Serve them with a creamy avocado dip or crumble over salads for an unexpected crunch.

Wonton Wrapper Mini Quiches

Packed with flavor and perfect for any gathering, these Wonton Wrapper Mini Quiches are a game-changer. Transform your appetizer game with this easy, bite-sized delight.

Ingredients

• 24 wonton wrappers
• 1/2 cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup Gruyère cheese, finely grated
• 1/4 cup cooked pancetta, diced
• 1 tbsp chives, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp white pepper, freshly ground
• 1 tbsp clarified butter, melted

Instructions

1. Preheat oven to 375°F. Brush 24 mini muffin tin cups with melted clarified butter.
2. Gently press 1 wonton wrapper into each prepared cup, ensuring edges are slightly ruffled.
3. In a mixing bowl, whisk together heavy cream, lightly beaten eggs, sea salt, and white pepper until fully combined.
4. Divide Gruyère cheese and diced pancetta evenly among wonton cups.
5. Carefully pour egg mixture over cheese and pancetta, filling each cup 3/4 full.
6. Sprinkle chopped chives on top of each quiche.
7. Bake for 12-15 minutes, or until edges are golden and centers are set.
8. Let cool in tin for 2 minutes, then transfer to a wire rack. Serve warm.

Here’s the deal: these mini quiches boast a crispy wonton crust with a creamy, savory filling. Try serving them with a drizzle of truffle oil for an extra touch of luxury.

Sweet Cream Cheese Wontons

Absolutely irresistible, these Sweet Cream Cheese Wontons blend creamy richness with a crispy shell. Perfect for dipping or devouring straight from the fryer.

Ingredients

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 24 wonton wrappers
• 1 large pasture-raised egg, lightly beaten
• 2 cups vegetable oil, for frying
• 1/4 cup powdered sugar, for dusting

Instructions

1. In a medium bowl, combine softened cream cheese, granulated sugar, and vanilla extract until smooth.
2. Lay out wonton wrappers on a clean surface. Brush edges lightly with beaten egg.
3. Place 1 teaspoon of cream cheese mixture in the center of each wrapper.
4. Fold wrappers diagonally to form triangles, pressing edges firmly to seal. Ensure no air pockets remain.
5. Heat vegetable oil in a deep fryer or large pot to 350°F, using a thermometer for accuracy.
6. Fry wontons in batches, 3-4 at a time, until golden brown and crispy, about 2-3 minutes per side.
7. Remove with a slotted spoon and drain on paper towels. Immediately dust with powdered sugar.

Just out of the fryer, these wontons offer a delightful contrast between the crunchy exterior and the velvety, sweet filling. Serve them with a side of raspberry coulis for an extra pop of flavor.

Wonton Wrapper Crab Rangoon

Unleash your inner chef with these crispy, creamy Wonton Wrapper Crab Rangoons—your next party’s showstopper.

Ingredients

• 8 oz lump crabmeat, carefully picked for shells
• 4 oz cream cheese, softened to room temperature
• 1 tbsp finely minced scallions
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp white pepper, freshly ground
• 24 wonton wrappers, kept under a damp towel to prevent drying
• 1 large pasture-raised egg, lightly beaten for egg wash
• 2 cups vegetable oil, for frying at 350°F

Instructions

1. In a medium bowl, combine crabmeat, cream cheese, scallions, Worcestershire sauce, garlic powder, and white pepper. Mix until uniformly blended.
2. Lay a wonton wrapper on a clean surface. Place 1 tsp of the crab mixture in the center. Brush edges with egg wash.
3. Fold the wrapper diagonally to form a triangle, pressing edges firmly to seal. Ensure no air pockets remain to prevent bursting during frying.
4. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Use a candy thermometer for accuracy.
5. Fry Rangoons in batches, 3-4 at a time, until golden brown and crispy, about 2-3 minutes. Avoid overcrowding to maintain oil temperature.
6. Transfer to a wire rack set over a baking sheet. Let excess oil drip off for a crispier texture.

Just out of the fryer, these Rangoons boast a golden crunch giving way to a luxuriously creamy, savory filling. Serve with a sweet chili dipping sauce for a contrast that pops.

Baked Wonton Wrapper Spring Rolls

Yes, you read that right—Baked Wonton Wrapper Spring Rolls are here to revolutionize your snack game. Crispy, golden, and impossibly light, they’re the guilt-free crunch you’ve been craving.

Ingredients

• 24 wonton wrappers, thawed if frozen
• 1 cup shredded Napa cabbage, finely julienned
• 1/2 cup shredded carrots, matchstick-cut
• 1/4 cup scallions, thinly sliced on a bias
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce, low-sodium
• 1 tsp fresh ginger, microplaned
• 1/2 tsp garlic powder
• 1 large pasture-raised egg, lightly beaten (for egg wash)
• Avocado oil spray

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine Napa cabbage, carrots, scallions, sesame oil, soy sauce, ginger, and garlic powder. Toss until evenly coated.
3. Lay a wonton wrapper on a clean surface. Place 1 tablespoon of the vegetable mixture in the center. Brush the edges with egg wash.
4. Fold the wrapper diagonally over the filling to form a triangle. Press the edges firmly to seal, ensuring no air pockets remain.
5. Arrange the spring rolls on the prepared baking sheet. Lightly spray each with avocado oil to ensure even browning.
6. Bake for 12-15 minutes, or until the edges are golden and crisp. Rotate the tray halfway through for uniform cooking.
7. Remove from the oven and let cool on a wire rack for 5 minutes to crisp further.

Ready to dive in? These spring rolls shatter with the first bite, revealing a tender, flavorful core. Serve them with a side of spicy sriracha mayo for an extra kick.

Wonton Wrapper Apple Pies

Elevate your dessert game with these bite-sized delights that blend the crispiness of wonton wrappers with the sweet, spiced warmth of apple pie filling.

Ingredients

• 1 cup finely diced Granny Smith apples
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp clarified butter
• 12 wonton wrappers
• 1 pasture-raised egg, lightly beaten
• 1 tbsp water
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix the diced apples, granulated sugar, cinnamon, and nutmeg until evenly coated.
3. Heat the clarified butter in a skillet over medium heat, add the apple mixture, and sauté for 5 minutes until the apples soften slightly. Remove from heat and let cool.
4. Lay out the wonton wrappers on a clean surface. Brush the edges lightly with the beaten egg.
5. Place a teaspoon of the apple mixture in the center of each wrapper. Fold diagonally to form triangles, pressing the edges to seal.
6. Transfer the filled wontons to the prepared baking sheet. Brush the tops with the remaining beaten egg for a golden finish.
7. Bake for 10-12 minutes, or until the wonton wrappers are crispy and golden brown.
8. Remove from the oven and let cool for 2 minutes. Dust with powdered sugar before serving.

Perfectly crispy on the outside with a tender, spiced apple filling inside, these wonton wrapper apple pies are a modern twist on a classic. Serve them warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.

Savory Wonton Wrapper Tacos

Ditch the same-old taco night with these crispy, craveable wonton wrapper tacos. They’re a game-changer, blending crunch and flavor in every bite.

Ingredients

• 24 square wonton wrappers
• 1 lb ground chicken, preferably free-range
• 2 tbsp clarified butter
• 1 cup shredded Napa cabbage
• 1/2 cup julienned carrots
• 1/4 cup finely chopped cilantro
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce, low-sodium
• 1 tsp garlic, microplaned
• 1/2 tsp ginger, freshly grated
• 1/4 tsp white pepper, freshly ground
• 1/4 cup water
• 1 tbsp cornstarch

Instructions

1. Preheat a non-stick skillet over medium-high heat (375°F) and add clarified butter.
2. Add ground chicken, breaking it apart with a spatula, and cook until no pink remains, about 5 minutes.
3. Stir in microplaned garlic, grated ginger, and white pepper; cook for 1 minute until fragrant.
4. Whisk together soy sauce, toasted sesame oil, water, and cornstarch in a small bowl, then pour over chicken. Simmer until sauce thickens, about 2 minutes.
5. Remove from heat and fold in Napa cabbage, julienned carrots, and chopped cilantro.
6. Lay wonton wrappers on a clean surface. Spoon 1 tbsp of filling onto each wrapper, fold into a triangle, and seal edges with water.
7. Heat 1 inch of oil in a deep skillet to 350°F. Fry wonton tacos in batches until golden brown, about 1 minute per side. Drain on paper towels.
8. Tip: For extra crispiness, ensure oil is at the correct temperature before frying. Tip: Avoid overfilling to prevent wrappers from tearing. Tip: Serve immediately for the best texture.

Kick up your presentation by stacking these tacos high on a platter, drizzled with a spicy mayo. The contrast of the crispy shell against the savory, juicy filling is unreal.

Wonton Wrapper Pizza Rolls

Bold flavors meet fun finger food in these Wonton Wrapper Pizza Rolls—your next party hit or cozy night in.

Ingredients

• 24 square wonton wrappers
• 1 cup whole-milk ricotta cheese, strained
• 1/2 cup San Marzano tomato sauce, reduced
• 1/3 cup finely grated Pecorino Romano cheese
• 1/4 cup fresh basil leaves, chiffonade
• 1 tsp extra-virgin olive oil
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp sea salt
• 1 large pasture-raised egg, lightly beaten

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, combine ricotta, reduced tomato sauce, Pecorino Romano, basil, olive oil, red pepper flakes, and sea salt.
3. Lay wonton wrappers on a clean surface. Brush edges lightly with beaten egg.
4. Place 1 tsp of the ricotta mixture in the center of each wrapper.
5. Fold wrappers diagonally to form triangles, pressing edges to seal. Tip: Ensure no air pockets to prevent bursting.
6. Arrange rolls on the baking sheet, leaving space between each. Brush tops with remaining egg.
7. Bake for 12-15 minutes until golden and crisp. Tip: Rotate sheet halfway for even browning.
8. Let cool for 2 minutes before serving. Tip: Serve with a side of warmed tomato sauce for dipping.

Rich, crispy exteriors give way to a creamy, herby center—perfect for dunking or stacking high on a sharing platter.

Fried Wonton Wrapper Dumplings

Dive into the crunchiest, most addictive snack you’ll make this week. These Fried Wonton Wrapper Dumplings are your new go-to for a quick, delicious bite.

Ingredients

• 24 square wonton wrappers
• 1 cup ground pork, preferably pasture-raised
• 2 tbsp finely chopped scallions
• 1 tbsp soy sauce, low-sodium
• 1 tsp sesame oil, toasted
• 1/2 tsp ginger, freshly grated
• 1 clove garlic, minced
• 1 cup vegetable oil, for frying
• 1/4 cup water, for sealing

Instructions

1. In a mixing bowl, combine ground pork, scallions, soy sauce, sesame oil, ginger, and garlic. Mix until fully incorporated.
2. Lay a wonton wrapper flat. Place 1 teaspoon of the pork mixture in the center.
3. Dip your finger in water and moisten the edges of the wrapper.
4. Fold the wrapper diagonally to form a triangle, pressing edges firmly to seal. Ensure no air pockets remain.
5. Heat vegetable oil in a deep skillet to 350°F over medium-high heat.
6. Fry dumplings in batches, 4-5 at a time, until golden brown and crispy, about 2-3 minutes per side.
7. Transfer to a paper towel-lined plate to drain excess oil.
8. Repeat with remaining dumplings, maintaining oil temperature between batches.

These dumplings boast a crispy exterior with a juicy, flavorful interior. Serve them with a side of spicy mayo or sweet chili sauce for an extra kick.

Wonton Wrapper Banana Nutella Rolls

Viral on every foodie’s feed, these Wonton Wrapper Banana Nutella Rolls are the crispy, gooey answer to your snack cravings. Wrap, fry, and dust—your dessert game just leveled up.

Ingredients

• 12 wonton wrappers
• 2 ripe bananas, thinly sliced
• 1/2 cup Nutella
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1 quart vegetable oil, for frying
• 1/4 cup powdered sugar, for dusting

Instructions

1. Lay out wonton wrappers on a clean, dry surface.
2. Place 2-3 banana slices and 1 tsp Nutella in the center of each wrapper.
3. Brush edges of wrappers with water, fold diagonally to form triangles, and press to seal tightly, ensuring no filling escapes.
4. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F, using a candy thermometer for accuracy.
5. Fry rolls in batches for 2-3 minutes until golden brown and crispy, turning once for even cooking.
6. Remove with a slotted spoon and drain on paper towels.
7. Combine granulated sugar and cinnamon in a bowl, toss warm rolls to coat.
8. Dust with powdered sugar before serving for an extra sweet finish.

Delight in the contrast of crispy wonton against molten Nutella and soft banana. Serve with a scoop of vanilla ice cream for an indulgent twist, or pack them for a picnic—they’re as versatile as they are delicious.

Wonton Wrapper Chicken Pot Stickers

Bold flavors meet crispy perfection in these Wonton Wrapper Chicken Pot Stickers. Packed with juicy, seasoned chicken and wrapped in a golden, crispy shell, they’re your next obsession.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 2 tbsp finely minced ginger
• 3 cloves garlic, microplaned
• 2 tbsp soy sauce, low-sodium
• 1 tbsp sesame oil, toasted
• 1 cup napa cabbage, finely shredded and squeezed dry
• 2 scallions, thinly sliced
• 24 wonton wrappers, square
• 2 tbsp clarified butter, for frying
• 1/2 cup water, for steaming

Instructions

1. In a large mixing bowl, combine ground chicken, ginger, garlic, soy sauce, sesame oil, cabbage, and scallions. Mix until just combined to avoid overworking the meat.
2. Lay out wonton wrappers on a clean surface. Spoon 1 tsp of filling into the center of each wrapper.
3. Brush edges of wrappers with water, fold diagonally to form triangles, and press to seal, ensuring no air pockets remain.
4. Heat clarified butter in a large non-stick skillet over medium-high heat until shimmering. Arrange pot stickers in a single layer, working in batches if necessary.
5. Cook until bottoms are golden brown, about 2-3 minutes. Carefully add water to the skillet, cover immediately, and steam for 5 minutes.
6. Uncover and continue cooking until all water evaporates and bottoms re-crisp, about 2 minutes more.
7. Transfer to a serving plate, crispy side up. Repeat with remaining pot stickers.

Zesty and satisfying, these pot stickers boast a crispy bottom with a tender, flavorful filling. Serve with a spicy dipping sauce or atop a slaw for crunch contrast.

Wonton Wrapper Cinnamon Sugar Twists

Elevate your snack game with these crispy, sweet Wonton Wrapper Cinnamon Sugar Twists—perfect for dipping, dunking, or devouring straight off the tray.

Ingredients

• 12 wonton wrappers, cut into 1/2-inch strips
• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon
• 1/4 cup clarified butter, melted

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the granulated sugar and ground cinnamon until fully combined.
3. Brush each wonton wrapper strip lightly with clarified butter on both sides using a pastry brush.
4. Sprinkle the cinnamon sugar mixture evenly over each buttered strip, ensuring full coverage.
5. Twist each strip gently to create a spiral shape and place on the prepared baking sheet, spacing them 1 inch apart.
6. Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and crisp.
7. Remove from the oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

For an extra crunch, bake for an additional minute. Store in an airtight container to maintain crispness. Serve with a side of vanilla bean ice cream for a decadent twist on dessert.

Wonton Wrapper Spinach and Feta Rolls

Just when you thought wonton wrappers couldn’t get any more versatile, here’s a game-changer. Spinach and feta rolls wrapped in crispy, golden wonton skins—your new obsession.

Ingredients

• 1 package (12 oz) wonton wrappers
• 2 cups fresh spinach, finely chopped
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine spinach, feta, ricotta, egg, salt, pepper, and nutmeg. Mix until uniform.
3. Place a wonton wrapper on a clean surface. Spoon 1 tbsp of the filling onto the center.
4. Brush edges of the wrapper with water. Fold diagonally to form a triangle, pressing edges to seal.
5. Transfer to the prepared baking sheet. Repeat with remaining wrappers and filling.
6. Brush each roll with melted clarified butter. Bake for 15-18 minutes until golden and crisp.
7. Tip: Ensure edges are sealed tightly to prevent filling from leaking during baking.
8. Tip: For extra crispiness, broil for the last 2 minutes, watching closely to avoid burning.
9. Tip: Serve immediately for the best texture, as they soften over time.

Unbelievably crispy on the outside, creamy and savory inside—these rolls are a textural dream. Try dipping them in a spicy honey glaze for an unexpected twist.

Wonton Wrapper Chocolate Strawberry Bundles

Kickstart your dessert game with these irresistible Wonton Wrapper Chocolate Strawberry Bundles. They’re the perfect blend of crispy, creamy, and fruity—ready in minutes and guaranteed to dazzle.

Ingredients

• 12 wonton wrappers
• 1 cup semisweet chocolate chips
• 1 cup fresh strawberries, finely diced
• 2 tbsp clarified butter, melted
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the semisweet chocolate chips, finely diced strawberries, granulated sugar, vanilla extract, and ground cinnamon. Mix gently to avoid crushing the strawberries.
3. Place a wonton wrapper on a clean surface. Brush the edges lightly with the beaten egg to ensure a good seal.
4. Spoon 1 tablespoon of the chocolate-strawberry mixture into the center of the wrapper.
5. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. Repeat with the remaining wrappers and filling.
6. Brush each bundle with melted clarified butter and arrange them on the prepared baking sheet.
7. Bake for 10-12 minutes, or until the wonton wrappers are golden brown and crispy.
8. Let cool for 2 minutes before serving to allow the filling to set slightly.

Light and crispy on the outside, with a molten chocolate and fresh strawberry center, these bundles are a textural dream. Serve them warm with a dusting of powdered sugar or a scoop of vanilla bean ice cream for an extra indulgent treat.

Wonton Wrapper Beef Empanadas

Oven-ready in minutes, these Wonton Wrapper Beef Empanadas twist classic flavors into a handheld delight. **Bold** spices meet **crispy** wrappers for a snack that’s **unapologetically** addictive.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup tomato paste
• 24 wonton wrappers
• 1 pasture-raised egg, lightly beaten
• 1/4 cup water
• 2 tbsp olive oil

Instructions

1. Preheat a skillet over medium heat. Add clarified butter, swirling to coat.
2. Sauté yellow onion until translucent, about 3 minutes. Add garlic; cook for 30 seconds until fragrant.
3. Increase heat to medium-high. Add ground beef, breaking apart with a spatula. Cook until no pink remains, about 5 minutes.
4. Stir in cumin, smoked paprika, and tomato paste. Cook for 2 minutes to meld flavors. Remove from heat; let cool slightly.
5. Lay wonton wrappers on a clean surface. Brush edges lightly with beaten egg.
6. Place 1 tbsp beef mixture in the center of each wrapper. Fold over, pressing edges to seal. Use a fork to crimp edges for a tight seal.
7. Heat olive oil in a large skillet over medium heat. Working in batches, add empanadas. Cook until golden brown, about 2 minutes per side.
8. Transfer to a paper towel-lined plate. Serve immediately.

Crispy on the outside, juicy within, these empanadas pack a flavor punch. **Dunk** them in a spicy aioli or **pair** with a crisp salad for a full meal vibe.

Wonton Wrapper Pumpkin Spice Rolls

Unleash the ultimate fall vibes with these crispy, creamy, and spiced-up rolls. They’re the perfect mashup of comfort and creativity, ready to steal the spotlight at any gathering.

Ingredients

• 1 package (12 oz) square wonton wrappers
• 1 cup pumpkin puree, homemade or canned
• 1/2 cup cream cheese, softened
• 1/4 cup granulated sugar
• 1 tbsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, melted
• 1/2 cup light brown sugar, packed
• 1/4 cup pecans, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together pumpkin puree, cream cheese, granulated sugar, pumpkin pie spice, and vanilla extract until smooth.
3. Lay out wonton wrappers on a clean surface. Spoon 1 tsp of the pumpkin mixture onto the center of each wrapper.
4. Brush the edges of the wrappers with water, fold diagonally to form triangles, and press to seal. Tip: Ensure no air pockets to prevent bursting.
5. Arrange the wontons on the prepared baking sheet. Brush each with melted butter and sprinkle with brown sugar and pecans.
6. Bake for 12-15 minutes, or until the edges are golden and crisp. Tip: Rotate the sheet halfway for even browning.
7. Let cool on the sheet for 5 minutes before serving. Tip: Serve warm to highlight the gooey center.

Vibrant with autumnal flavors, these rolls offer a delightful crunch giving way to a velvety pumpkin center. Drizzle with caramel or pair with a scoop of vanilla ice cream for an extra indulgent twist.

Wonton Wrapper Shrimp Toast

Punch up your snack game with these crispy, golden bites—perfect for dipping, sharing, or shamelessly hoarding.

Ingredients

• 24 wonton wrappers
• 1 lb wild-caught shrimp, peeled, deveined, and finely chopped
• 2 tbsp unsalted butter, clarified
• 1/2 cup scallions, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 pasture-raised egg, lightly beaten
• 1/2 cup panko breadcrumbs
• Vegetable oil, for frying
• Sea salt, to finish

Instructions

1. In a skillet over medium heat, melt clarified butter. Sauté scallions, garlic, and ginger until fragrant, about 1 minute.
2. Add chopped shrimp, soy sauce, and sesame oil. Cook until shrimp is just opaque, 2-3 minutes. Remove from heat and let cool slightly.
3. Lay wonton wrappers on a clean surface. Brush edges lightly with beaten egg.
4. Place a teaspoon of shrimp mixture in the center of each wrapper. Fold diagonally to form a triangle, pressing edges to seal.
5. Dip each filled wonton in beaten egg, then coat evenly with panko breadcrumbs.
6. In a deep skillet, heat vegetable oil to 350°F. Fry wontons in batches until golden brown, about 1-2 minutes per side. Drain on paper towels.
7. Sprinkle with sea salt immediately after frying for maximum flavor adhesion.

Bite into these to discover a crunch that gives way to juicy, savory shrimp—ideal with a side of spicy mayo or sweet chili sauce for dipping.

Wonton Wrapper S’mores Packages

Here’s a twist on the classic campfire treat that’ll have you ditching the graham crackers. **Wonton Wrapper S’mores Packages** are your new go-to for a quick, melty dessert with a crispy edge.

Ingredients

• 12 square wonton wrappers
• 1/2 cup semisweet chocolate chips
• 1/2 cup mini marshmallows
• 2 tbsp unsalted butter, melted
• 1 tbsp granulated sugar
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Brush one side of each wonton wrapper with melted butter using a pastry brush.
3. Mix sugar and cinnamon in a small bowl, then sprinkle over the buttered side of the wrappers.
4. Place a teaspoon of chocolate chips and a few mini marshmallows in the center of each wrapper.
5. Fold the wonton wrapper diagonally to form a triangle, pressing the edges firmly to seal. Tip: Use a dab of water on the edges if they’re not sticking.
6. Arrange the packages on the prepared baking sheet, ensuring they’re not touching.
7. Bake for 8-10 minutes, until the wrappers are golden and crispy. Tip: Watch closely after 6 minutes to prevent burning.
8. Let cool for 2 minutes before serving. Tip: They’re best enjoyed warm for that oozy chocolate and marshmallow center.

Absolutely irresistible, these s’mores packages offer a delightful crunch with every bite, giving way to a gooey, chocolatey heart. Serve them with a dusting of powdered sugar or a side of vanilla ice cream for an extra indulgent treat.

Conclusion

Unleash your culinary creativity with these 18 delicious wonton wrapper recipes that promise to transform your meals into something extraordinary. Whether you’re a seasoned chef or a curious beginner, there’s a recipe here to spark your joy in the kitchen. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest for fellow food enthusiasts to discover!

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