These Air Fryer fried wontons are made with very little oil but are still super crispy and crunchy. They’ll be the first thing to go at a party!
To Air Fry or not
We’re back at it with another Air Fryer recipe! Our first recipe was our Air Fryer chicken nuggets, and it was a very big eye-opener for me. I really like it! I have the Power Air Fryer XL 5.3 Quart and I’ve been experimenting like crazy with mine. (That’s an affiliate link for Amazon.com, but of course feel free to shop around.)
So many of you seem at the very least intrigued by the idea of an air fryer, especially those of you in England, where I think these little contraptions have been common for much longer. I do remember when I studied in Spain while I was in college that everyone had a deep fryer on the kitchen counter at all times, so maybe the whole concept of frying is super common in Europe in general? If I’m wrong, I’m sure you’ll correct me in the comments. Just be kind, and all corrections are welcome!
Anyway, since I know that not everyone has (or wants) and Air Fryer, I’ve included alternative directions in the recipe below both for oven-baking and for traditional deep-frying.
I would like to be clear that “air frying” is not, in fact, frying. It is a handy way of getting foods crispy all over, though. I like to think of air frying as more like cooking in a super efficient convection oven.
One thing I’ve learned (the hard way, of course) in all of my experimentation so far is that, if you want your air fried foods like these fried wontons to actually look and taste more like they were actually deep-fried, you need more oil than a light spray.
So I got these fried wontons even to bubble a bit similar to how they would if they were deep-fried by actually brushing oil onto them before they went into the fryer. If you simply spray them with a light coating of oil, you’ll have crispy air fried wontons, but they won’t look or taste like they were fried. They’ll taste baked.
Even if they do taste more like they were baked, air frying is still easier in many ways than baking in the oven. You don’t have to preheat anything, it doesn’t heat up your kitchen, and the cook time is faster all around.
Ingredients and substitutions
You can play with the filling ingredients in these wontons in lots of different ways. You can use whatever type of ground meat you like (I’ve used all of the recommended meats on different occasions). Just be careful that you don’t skimp on any of the ingredients that provide real flavor, like the oyster or sweet chili sauce, the soy sauce (see note below about soy-free ingredients), and the ginger and garlic.
Egg-free: You could try making the wonton wrappers themselves with “chia eggs” (one “chia egg” is 1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel), but there are 3 eggs in the recipe so I’m honestly not sure if it would work. And the wrappers would be speckled with the seeds. Instead of egg wash to seal the edges of the wrappers, you can try using just milk (a nondairy milk if necessary).
Soy-free: In place of traditional gluten free soy sauce or tamari, you can use soy-free coconut aminos but I do find that it has considerably less flavor than its soy-based cousin. I recommend doubling the amount.
Air Fryer-free: See the recipe below for oven-baking and deep fryer directions!
Watch this less than 1-minute fried wontons in the Air Fryer video
Click play ▶ below and watch me make and shape these fried wontons, then make your own!