Crispy Fried Mushroom Wontons Recipe

These fried mushroom wontons are moreish, vegan, and so easy to make. Perfect served with homemade sweet chili sauce ready for a Chinese fakeaway.

Prep Time 20

Cook Time 20

Total Time 40

Ingredients

▢ 25 square vegan wonton wrappers
▢ 1 litre oil for deep-frying

For the Water-Flour Paste

▢ 1 tablespoon flour
▢ 1 tablespoon water

Instructions

Make the Mushroom Wonton Stuffing

In a frying pan, heat ½ teaspoon oil over low-medium heat. Once the oil is hot, sweat off 40 g shallot, 2 cloves garlic, and 1 Inch ginger (all minced), for around 30 seconds.
Next, add 300 g mushrooms (minced). Let the the mushrooms gently cook until the water releases, and they start to caramelise. At this point, add 60 g napa cabbage (minced) and 1 teaspoon soy sauce. Season with white pepper and sea salt to taste. Stir to mix well, then turn off the heat and set aside.

Make the Flour-Water Paste

In a small bowl, add 1 tablespoon flour and 1 tablespoon water. Whisk together until smooth. We'll use this to seal the wontons later.

Fold the Wontons

Take one of 25 square vegan wonton wrappers and lay on a clean, flat surface. Place a small portion of the mushroom filling in the centre. Point one corner of the wonton wrapper towards you (so it's making the shape of a diamond, not a square).
Dip your fingers into the flour-water mixture and spread it over the two sides closest to you.
Fold the wonton wrapper in half over the stuffing, so it makes a triangle. Add a dot of the flour-water paste to the bottom right-hand corner of the triangle, and fold the two corners into each other, so they slightly overlap. Check the post above for the image instructions.
Tip: While folding the wontons, be sure to cover any wrappers you haven't used yet, in addition to the wontons you have already filled and folded, with a cloth to avoid drying out.

Fry the Wontons

In a large wok, saucepan, or deep-fat fryer, heat 1 litre oil at 200℃ (392℉). Once the oil comes to temperature, carefully add a few wontons into the oil and fry until bubbly and golden-brown. Remove from the oil with a slotted spoon and drain any excess grease on kitchen paper. Repeat until all wontons are fried.

Make Sweet Chilli Sauce

In a small saucepan over low heat, add 50 ml water, 1 red birds eye chilli (minced), 1 clove garlic (minced), 1 lime, juiced, 1 pinch sea salt, 2 tablespoon sugar, ¼ teaspoon soy sauce, and 1 tablespoon rice vinegar. Simmer the ingredients and bring the sauce to a gentle boil.
In a small bowl, stir ½ teaspoon cornflour and 1 teaspoon water until smooth.
Carefully whisk the cornflour-water paste into the sauce, to thicken. Continue to cook for one to two minutes, until thickened to your desired consistency.
Serve the mushroom wontons with sweet chilli sauce and optionally, garnish with spring onions.