Fried Strawberry Cream Cheese Wontons
Creamy, juicy, and perfectly crispy—Fried Strawberry Cream Cheese Wontons are the kind of treat that makes snack time feel like a celebration.
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Servings: 12 wontons
Equipment
- Mixing Bowl
- Deep Pan or Skillet
- Slotted Spoon
Ingredients
Filling Ingredients
- 8 oz cream cheese softened to room temperature
- 1/4 cup powdered sugar sifted if lumpy
- 1 teaspoon vanilla extract
Wonton Wrappers
- 24 pieces wonton wrappers adjust quantity as desired
Frying Ingredients
- 2-3 cups oil for frying, such as vegetable or canola oil
Optional Toppings
- 1 cup fresh strawberries chopped, for topping
- to taste extra powdered sugar for dusting, optional
Instructions
- In a bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Use a spoon or small hand mixer. Scrape the bowl so no lumps remain and the mixture is easy to spoon.
- Place a spoonful (about 1/2 to 3/4 teaspoon) of the mixture in the center of each wonton wrapper. Don’t overfill—too much filling makes sealing hard.
- Fold the wrappers in half diagonally to make a triangle and press the edges to seal. Moisten the edges with a little water on your fingertip to help seal and prevent leakage. Make sure there are no air pockets.
- Heat oil in a deep pan or skillet over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, test with a small scrap of wrapper: it should sizzle and turn golden in about 10–15 seconds.
- Fry the wontons in batches, 6–8 at a time depending on pan size, for about 1 to 1 1/2 minutes per side until golden brown. Turn carefully with a slotted spoon or tongs.
- Drain on paper towels and serve warm, optionally topped with chopped strawberries and a light dusting of powdered sugar.
Notes
Store leftover wontons in an airtight container in the fridge for up to 2 days. For a lighter version, bake at 400°F (200°C) for 8–10 minutes, flipping halfway, until golden.