What to Make With Wonton Wrappers: 25 Ideas (Vegetarian-Friendly, Crispy, and Sweet)

By Harry Cruse | TasteSavory

A package of wonton wrappers is one of the most useful things you can have in the refrigerator, and one of the easiest to forget about. The thin squares of dough turn into dumplings, ravioli, crispy fried pockets, baked cups, chips for dipping, noodles for soup, and even desserts. Cooks asked for ideas tend to answer with the same short list, from wontons and potstickers to Rangoon-style cream cheese pockets, nachos, samosas, and sweet fried bites. This guide collects twenty-five of them, with an eye to vegetarian cooking, since most wrapper fillings don’t need meat. It explains how to fill, fold, seal, and cook the wrappers, includes two recipes (crispy cream cheese and scallion wontons, and mushroom and tofu potstickers), and covers freezing, frying safely, and what to do with wrappers that have been in your refrigerator a while.

The short answer

Wonton wrappers can be boiled, steamed, pan-fried, deep-fried, baked, or air-fried, so one package can make very different dishes.
Use about 1 teaspoon of filling per wrapper, press out the air, and seal the edges with water.
For fried pockets, keep the oil at about 350°F (175°C), and drain wet fillings first so they don’t splatter.
Check the label if you avoid egg or wheat, since many wrappers contain both.
Filled wontons freeze very well, so a package of wrappers can become several meals.

Wonton wrapper basics

What they are

Wonton wrappers are thin squares of wheat dough, often made with egg, so they’re tender and slightly chewy when cooked. They are different from egg roll wrappers, which are larger and thicker, and from gyoza or potsticker wrappers, which are round and usually thicker. You can substitute them in a pinch, but the texture changes: gyoza wrappers give a chewier dumpling, and egg roll wrappers can be cut down to size for crispier bites.

Vegetarian, vegan, and allergen notes

Most wonton wrappers are vegetarian, but many contain egg, so they aren’t vegan, and nearly all contain wheat, though gluten-free versions exist. Check the label for egg, wheat, and any other ingredients if you have allergies or dietary restrictions. Egg-free wrappers are sold in some stores, often as dumpling or gyoza wrappers.

Storing and checking them

Keep them covered. Wrappers dry out and crack quickly, so cover the ones you aren’t working on with a damp towel, and wrap the rest tightly.
Refrigerate or freeze leftovers. Once opened, wrap the package tightly and refrigerate it for a few days up to a week, or freeze it, and thaw in the refrigerator before using.
Check them before using. Look at the date. Wrappers with mold, a sour or off smell, or a slimy surface should be thrown away. Slightly dry edges can often be revived by covering them with a damp towel for a few minutes.

How to fill, fold, and seal

Lay a wrapper on a clean, dry surface, with a small bowl of water nearby.
Place about 1 teaspoon of filling in the center. A standard wrapper can’t hold much, and overfilling makes it burst.
Wet the edges lightly with a fingertip.
Fold into a triangle, a rectangle, a half-moon, or a purse, pressing out as much air as possible as you seal. Air pockets can cause pockets to puff and burst when cooked.
Place the finished pieces on a lightly floured or parchment-lined tray, and cover with a damp towel while you finish.

Ways to cook them

Method	How	Approximate time	Good for
Boil	Drop into simmering water or broth	2–4 minutes, until they float and the wrapper is tender	Wontons, ravioli, soup
Pan-fry and steam	Brown in a little oil, add a splash of water, cover to steam	About 5–7 minutes in total	Potstickers
Deep-fry or shallow-fry	350°F (175°C) oil	1–3 minutes, until golden	Crispy pockets, chips, dessert bites
Bake	Brush or spray with oil, about 375°F (190°C)	About 8–15 minutes, depending on shape	Chips, cups, lighter pockets
Air-fry	Spray with oil, about 370–390°F (190–200°C)	About 5–10 minutes, turning once	Pockets, chips, rolls

Times are approximate and depend on size and filling. Look for golden color and a tender, cooked wrapper.

Twenty-five ideas

Dumplings and pasta

Vegetarian wontons. Finely chopped mushrooms, cabbage, carrots, and crumbled firm tofu with scallions, garlic, and ginger. Add a little egg or cornstarch as a binder. Serve in broth or with a dipping sauce.
Mushroom potstickers. Pan-fried until crisp on the bottom and steamed until tender. See the recipe below.
Butternut squash or pumpkin ravioli. Fill with roasted, mashed squash and a little cheese, seal, and simmer for a few minutes. Serve with brown butter and sage. Our roasted butternut squash soup shows how to roast squash for flavor.
Spinach-ricotta ravioli. Mix well-drained spinach with ricotta, Parmesan, and nutmeg. Boil for a few minutes and toss with butter, or serve with a simple tomato sauce from our essential sauces.
Potato and cheese dumplings. A shortcut version of pierogi, filled with mashed potato and cheddar, boiled and then pan-fried, and topped with caramelized onions and sour cream.
Wonton lasagna cups. Press a wrapper into each cup of a greased muffin tin, add ricotta and marinara, repeat for two or three layers, top with mozzarella, and bake at about 375°F (190°C) for roughly 15–20 minutes, until bubbling.

Crispy fried or air-fried pockets

Cream cheese and scallion wontons. A vegetarian take on crab Rangoon. See the recipe below.
Samosa-style triangles. Filled with spiced potato and peas. Wonton wrappers make small, quick versions of this classic. Bloom the spices in oil first, as described in how to toast and bloom spices.
Southwestern rolls. Black beans, corn, cheese, and chipotle seasoning. A spoonful of our homemade refried beans makes a creamy base. Serve with chipotle sour cream.
Jalapeño popper bites. Cream cheese and shredded cheddar with diced jalapeño, folded and fried or air-fried.
Spinach-artichoke pockets. A thick spinach-artichoke dip as filling, chilled first so it’s easier to handle.
Mac and cheese bites or pizza rolls. Thick, cold mac and cheese or a pizza-style filling of mozzarella and a little marinara. Keep fillings thick and cold.

Baked cups and minis

Taco cups. Press wrappers into a muffin tin, brush with oil, bake until golden, and fill with beans, cheese, salsa, and toppings.
Mini quiche cups. Press the wrappers into muffin cups, partly bake until crisp, fill with an egg and cheese mixture, and bake until set.
Caramelized onion and goat cheese cups. A quick appetizer, made with a spoonful of onions and a little cheese.
Air-fried vegetable rolls. Wrap a cooked or blanched green bean, a thin strip of carrot, or a small piece of vegetable in a wrapper, brush with oil, and air-fry. Serve with sweet chili sauce.
Mini egg rolls. Stuff with cabbage, carrots, and mushrooms, roll into small cylinders, and bake or fry.

Chips, nachos, and toppers

Wonton chips. Cut wrappers into triangles or strips, spray with oil, season, and bake until crisp, or fry for about 30–60 seconds. They’re good with salsa, hummus, or dips.
Wonton nachos. Top fried or baked chips with cheese and your favorite toppings. Variations include Italian-style, with a white sauce, tomato, olives, and mozzarella, and Asian-style, with a spicy mayo and vegetables.
Crispy strips for salads and soups. Fry or bake thin strips to use as croutons or a crunchy topping.

Soups

Broken dumpling soup. Tear wrappers into pieces and drop them into simmering soup, where they cook into soft, silky dumpling-like noodles. It’s the fastest way to use up a few wrappers. If the broth needs help, see how to fix bland soup.
Deconstructed wonton soup. Use whole wrappers as noodles in a light broth, with tofu or vegetable balls, mushrooms, and greens.

Sweet ideas

Cream cheese and fruit pockets. Whip cream cheese with a little sugar and chopped strawberries, fold into a wrapper, and fry or air-fry. Dust with powdered sugar. Drain any juicy fruit filling first, or it can burst the wrapper and splatter.
Cinnamon-sugar crisps. Fry or bake whole wrappers until puffed and golden, then toss in cinnamon sugar for mini elephant ears. You can also layer baked crisp wrappers with strawberries and whipped cream for a quick shortcake.
Chocolate or pumpkin bites. Fill with a few chocolate chips, or with pumpkin butter and cream cheese, then pan-fry or bake and dust with powdered sugar.

Recipe 1: Crispy cream cheese and scallion wontons

Prep time: 20 minutes | Cook time: 10 minutes | Makes: about 24

Ingredients

4 ounces (115 g) cream cheese, softened
2 scallions, thinly sliced
1 teaspoon sugar
¼ teaspoon fine salt
1 teaspoon lemon juice or a splash of soy sauce
24 wonton wrappers
Neutral oil, for frying (about 2 inches deep)
Sweet chili sauce, for dipping

Instructions

Mix the cream cheese, scallions, sugar, salt, and lemon juice until smooth.
Place about 1 teaspoon of filling in the center of each wrapper. Wet the edges, fold into a triangle, and press out the air as you seal. Cover the finished wontons with a damp towel.
Heat the oil in a deep, heavy pot to 350°F (175°C), checking with a thermometer.
Fry in small batches for 1–2 minutes, turning once, until deep golden. Drain on paper towels or a rack.
Serve warm with sweet chili sauce.

Notes: Make sure the wontons are tightly sealed, or the filling can leak into the oil. For a baked version, brush with oil and bake at about 375°F (190°C) for 8–12 minutes, turning once. They’re best the day they’re made.

Recipe 2: Mushroom and tofu potstickers

Prep time: 40 minutes | Cook time: 10 minutes per batch | Makes: about 40

Ingredients

8 ounces (225 g) shiitake or cremini mushrooms, finely chopped
7 ounces (200 g) extra-firm tofu, drained, pressed, and crumbled
1 cup (70 g) finely chopped napa cabbage, squeezed dry
2 scallions, thinly sliced
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1 teaspoon cornstarch
About 40 wonton wrappers
2 tablespoons neutral oil, for pan-frying, and about ¼ cup water per batch

Dipping sauce: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, a pinch of chili flakes, and a sliced scallion.

Instructions

Cook the mushrooms in a dry or lightly oiled skillet over medium-high heat for 6–8 minutes, until their moisture has cooked off and they’re browned. Cool completely.
Mix the mushrooms, tofu, cabbage, scallions, garlic, ginger, soy sauce, sesame oil, and cornstarch in a bowl.
Fill the wrappers with about 1 teaspoon of the mixture. Wet the edges, fold into a half-moon or triangle, and press out the air as you seal.
Heat 1 tablespoon of the oil in a large nonstick or well-seasoned skillet over medium-high heat. Arrange the potstickers flat-side down and cook for about 2 minutes, until the bottoms are golden.
Add ¼ cup of water, cover immediately, and steam for 3–4 minutes, until the wrappers look translucent and tender. Uncover and cook for another minute to crisp the bottoms.
Stir the dipping sauce ingredients together and serve.

Notes: The filling must be well drained and cooled, or the wrappers will tear. Standing the pot lid at an angle protects you from the steam and spatter when you add the water. The soy-ginger sauce in our essential sauces is another good dip.

Making ahead and freezing

Filled wontons and potstickers freeze well. Arrange them in a single layer on a lined tray so they don’t touch, freeze until solid, then transfer them to a freezer bag and label it with the date. Cook straight from frozen, adding a minute or two to the cooking time, and don’t thaw them first, which can make the wrappers sticky. They keep for about 2–3 months. Baked cups and chips are best fresh, but they can be stored airtight for a day or two. See our guides to meal prep and storing food in the kitchen, and our party appetizer guide for planning a spread with make-ahead bites.

Frying safely

Use a thermometer. Keep the oil at about 350°F (175°C). Too cool and the wrappers soak up oil, and too hot and they burn before the filling heats through.
Keep everything dry. Water and wet fillings make hot oil spatter. Drain fillings well, pat damp ingredients dry, and seal the edges tightly so the filling stays inside.
Don’t overcrowd the pot. Fry in small batches, which also keeps the oil temperature steady.
Lower food in gently. Use a slotted spoon or spider, not your fingers.
Stay at the stove. Never leave hot oil unattended, and keep children and pets away. Keep a pot lid nearby to smother a small fire, and never use water on a grease fire.
Cool and dispose of oil safely. Let it cool completely, strain it if you’ll reuse it, and never pour it down the drain.

Food safety

Fillings containing dairy, egg, or cooked vegetables should be kept refrigerated until you cook them, and filled wontons shouldn’t sit out for more than 2 hours. Refrigerate cooked leftovers within 2 hours, eat them within 3–4 days, and reheat until hot. Fillings that include ground meat or poultry, if you adapt these ideas, must reach 160°F (71°C) and 165°F (74°C) respectively. See our thermometer guide. For a vegetarian cook, double-check packaged sauces and broths if you want to avoid animal-derived ingredients such as fish sauce, oyster sauce, or chicken stock.

Troubleshooting

Wrappers crack or dry out: They were exposed to air. Keep them covered with a damp towel, and work quickly.
Wontons burst while frying: There was too much filling, trapped air, or a poor seal. Use about a teaspoon, press out the air, and seal firmly.
Oil spatters: The filling was wet. Drain it well, and chill thin fillings so they set.
Soggy, oily wontons: The oil wasn’t hot enough. Check the temperature and drain on a rack.
Potstickers stick to the pan: Use a nonstick or well-seasoned pan, enough oil, and don’t move them until the bottoms release.
Tough or doughy wrappers in soup: They were undercooked or too thick. Simmer a little longer.
Baked chips are chewy: They need more time or a single layer. Bake until golden and crisp, watching closely because they brown quickly.

FAQ

Are wonton wrappers vegan?
Some are, but many contain egg. Check the ingredient list, or look for egg-free dumpling or gyoza wrappers.

How long do wonton wrappers last?
Follow the date on the package. Once opened, wrap them tightly and refrigerate them for up to about a week, or freeze them. Discard any with mold or an off smell.

Can I use egg roll wrappers instead?
Yes, though they are thicker and larger. Cut them to size, and expect a crunchier, chewier result.

Do I need to seal them with egg?
No. Water works well for most fillings. A little cornstarch slurry can help seal wetter fillings.

Conclusion

A package of wonton wrappers is a shortcut to dumplings, pasta, crispy snacks, soups, and desserts. Use only a teaspoon of filling, press out the air, seal the edges, and match the cooking method to the dish. Start with one of the two recipes above, freeze the extras, and use any leftover wrappers for chips, soup, or a sweet treat.