Fried Vegan Mushroom Wontons with Sweet Chili Sauce

One bite of these crispy wontons dipped in sweet chilli sauce will have you wondering why you’ve never made them before. Vegan mushroom wontons boast crisp, golden pastry and an umami-loaded filling that has to be savoured to be believed.

Am I the only one who instantly gravitates toward appetizers whenever I eat Chinese food? I adore plain soy sauce fried chow mein and egg-fried rice as much as the next person, but there’s something special about those deep-fried, crispy treats that I can’t resist. Not long ago, I would have listed vegetable spring rolls as my go-to choice, but after tasting these vegan mushroom wontons, I think that has to change …

The filling for these delicacies is super simple. It’s just sweetly delicate and aromatic shallots sautéed in oil along with garlic, ginger, and a mix of umami-packed mushrooms. With a dash of rich soy sauce, a sprinkle of white pepper, and some shredded napa cabbage, you’ve got yourself a delicious mixture to fill the wontons. And trust me when I say that once the little parcels come out of the fryer as crispy, golden-brown, bubbly, and crunchy treats, you’ll barely be able to keep your hands off them.

If you can get hold of frozen wonton wrappers, this recipe is actually ready in less than 30 minutes. Plus, (and this is a big plus!) you can make them in advance and freeze them, ready for those nights you just don’t feel like cooking at all. Or eat them straight away … with the most moreish sweet chilli dipping sauce that’s glossy, fiery, and honey-rich.

Are Fried Mushroom Wontons Vegan, Gluten Free, Soy Free, and Nut Free?

These fried mushroom wontons aren’t just delicious — they’re also vegan and nut-free. You can also adapt the recipe to be soy-free!

It’s important to note that most commercially made wonton wrappers aren’t vegan, as they typically contain egg white powder. It’s possible to find vegan-friendly brands, although they vary depending on the store and country. I recommend searching your local Asian supermarket (or ordering online) and checking the ingredient lists. Otherwise, you can always make homemade wonton wrappers from a few essential ingredients.

To make the recipe soy-free, simply swap out the soy sauce for coconut aminos, a healthy alternative made from fermented coconut palm sap. It’s slightly sweeter than soy sauce — you’ll have to use less sugar in the sweet chili dipping sauce — but generally makes for an excellent option.

Unfortunately, it’s not possible to make gluten-free mushroom wontons without making your gluten-free wonton wrappers. As far as I’m aware, they aren’t widely available to buy.

How to Fold Wontons Wrappers Easily

There are a couple of different ways to fold wontons. In this recipe, I’ve stuck to one easy method illustrated in the step-by-step photos below.

1. Lay the wonton wrapper on a clean, flat surface and place a small portion of filling in the middle. Point one of the corners towards you, as shown in picture 1.
2. Dip your finger into the flour-water mixture and spread it over the two sides closest to you.
3. Fold the wonton wrapper in half over the stuffing. It will make a triangle.
4. Add a dot of flour-water paste to the bottom right-hand corner of the triangle, and fold the two corners into each other so they slightly overlap (see picture 4).

And that’s it! Although it can be slightly intimidating if you’re inexperienced in wrapping wontons, take each step slowly, and you’ll be a master in no time! The most important thing is to ensure all the sides are sealed shut, so no oil leaks into the wontons during frying.

How to Make the Best Fried Mushroom Wontons?

• Use a mix of mushrooms. This recipe is really adaptable, but I highly recommend using an exotic mix of mushrooms. Fresh shiitake mushrooms and oyster mushrooms are the optimum choices, but if you have limited options, the classic cremini tastes scrumptious too.
• Turn up the aromatics. Shallots, ginger, and garlic really add a lot of depth to this recipe. The stuffing is very simple, so these aromatics really shine. It’s important to not skimp or omit any of these components, although shallots can be replaced with the white part of green onions.
• About the napa cabbage … It’s a nice way to bulk out these wontons. I love the taste of napa cabbage, but if you can’t find any locally available, just add lettuce (yes, really!), or replace it with more umami-packed mushrooms.
• Cover those wonton wrappers. It might take you a little bit of time to stuff and fold all of the wontons. While you’re working, make sure to cover any wonton wrappers you’re not using, in addition to the wontons you’ve already finished, with a clean cloth. If they’re not covered, they’ll get dry and hard.
• Fry in batches. As always when deep frying, it’s important that you don’t crowd the pan. If too many things are in the pan at once, it’s dangerous, and the wontons won’t cook evenly. Depending on the size of your pan, fry 3-5 wontons at once.

What is the Difference between Wontons and Dumplings?

This Recipe Is …

• Better than takeout
• Vegan, Vegetarian and Nut-Free
• Crispy and crunchy but not greasy
• Bursting with umami flavour
• Perfect for parties or potlucks
• Easily adaptable

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