This is my current favorite appetizer! It’s the first recipe that I have made using wonton wrappers. I find those in the produce section at Walmart close to the tofu, salad dressings, and where other refrigerated things are located.
You can mix up all of the filling ahead of time and then just fry them up at the last minute. Be sure that your oil is hot enough when you first drop them in, but not too hot or you’ll burn these in seconds. Don’t walk away, because you won’t believe how quickly these babies brown up! It’s easy to burn them. (Not that I have any person experience in this department.) 🙂
While the original recipe didn’t call for dipping them in Ranch, I think that puts them over the top with the taste! I used about half of my package of wontons on this recipe, so this weekend I think I’ll make up a new recipe using a filling that will give them a Mexican or taco flavor. If it turns out well, I’ll be posting it soon!
Crispy Southwestern Wontons
- 1 tablespoon olive oil
- 1/4 cup onion, diced
- 1/4 cup red bell pepper, diced
- 1 clove garlic, minced
- 1/4 cup frozen corn kernels
- 1/4 cup canned black beans, drained
- 1 cup chicken, cooked and shredded
- 1/4 teaspoon pepper
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons dry ranch dressing
- 24 wonton wrappers
- Oil for frying
- Ranch salad dressing for dipping
Heat olive oil in a large skillet over medium heat.
Add onions and saute for 5 minutes.
Add bell pepper and cook for 5 more minutes.
Add garlic and stir for 1 minute.
Add corn, beans, and chicken and stir to combine.
Move the chicken mixture to a bowl and season with pepper.
Stir in cheese and dry ranch dressing.
Begin heating about 1/2 inch of canola or vegetable oil in a large skillet over medium heat.
Meanwhile, scoop 1 teaspoon of chicken mixture into the center of each wonton wrapper.
Rub some water on two sides of the wrapper, then fold over to firmly seal, forming a triangle, and gently press out any extra air pockets.
When the oil is hot, place a few wontons in and fry until golden and crispy.
Serve plain or with ranch salad dressing for dipping.
Adapted from Kevin and Amanda.