30-Minute Bacon Cream Cheese Wontons
Crispy fried wontons filled with a savory blend of bacon, softened cream cheese, sliced green onions, and Sriracha. Fried until golden and served with a tangy-sweet dipping sauce of soy sauce, honey, and rice wine vinegar.
Ingredients
- ½ cup bacon, cooked and crumbled
- 8 ounce cream cheese, softened
- 1 whole green onions, sliced thin
- 1 tablespoon Sriracha sauce
- ½ cup water
- 24 wonton wrappers
- vegetable oil, for frying
- 2 tablespoon low sodium soy sauce
- 3 tablespoon honey
- 1 teaspoon rice wine vinegar
Instructions
- 1
Combine bacon, cream cheese, green onion, and Sriracha sauce in a bowl and mix well.
- 2
Place approximately 1/2 tablespoon of filling in the center of each wonton wrapper.
- 3
Moisten the edges of the wrapper with water using a brush or finger and press to seal.
- 4
Repeat until all wontons are filled.
- 5
Heat vegetable oil to medium-high.
- 6
Fry wontons a few at a time in the hot oil for 1 to 2 minutes per side until golden brown.
- 7
Drain on a wire rack or paper towels.
- 8
Repeat until all wontons are fried.
- 9
Whisk together soy sauce, honey, and rice wine vinegar in a small bowl.
- 10
Serve wontons with the sauce for dipping.
Tips
Fry only a few wontons at a time to maintain oil temperature and ensure even cooking.
Moisten wonton edges thoroughly to prevent filling from leaking during frying.
Good to Know
Store cooled wontons in an airtight container in the refrigerator for up to 3 days. Reheat in a 350F oven for 5-8 minutes to restore crispness.
Assemble and fill wontons up to 4 hours ahead; refrigerate on a parchment-lined tray. Fry just before serving.
Serve hot wontons immediately with the honey soy dipping sauce on the side.
Common Mistakes
Overfill wontons to avoid tearing and filling leaking into oil during frying.
Skip sealing edges properly to prevent filling leakage.
Fry too many wontons at once to avoid dropping oil temperature and creating greasy wontons.