Are you ready for something crispy on the outside, soft and salty on the inside, and let’s admit it, kind of addicting?
The filling consists of split mung beans that are cooked until soft and then mashed into a purée. It is then mixed with tofu and aromatics like mushrooms, pepper, coconut sugar, hoisin sauce, and cilantro. Tofu not only adds texture but it also adds extra protein.
At this point, feel free to add minced chili or sriracha if you want it spicy. May I suggest the addition of peanuts as well for some crunch?
Next, place about two teaspoons of the filling in the center of a wonton wrapper and enclose it closely. You want to wrap it tightly so there is no air inside the wonton. The shape is up to you, I went with a pyramid shape but you can make purses, triangles, etc.
Make sure to slightly wet the edges of the wrapper so it’s easier to close. I recommend checking out this video if you want to learn how to wrap your wontons perfectly!
Finally, once all of your wontons are done, it’s time to fry! I usually fry only 2-3 wontons at a time in a medium-size saucepan but you can fry more if using a deep skillet. Fry for a few minutes until they are golden brown and these are ready to serve!
These fried wontons will make a delicious appetizer (or a full meal!) served with your favorite chili sauce! It is crispy on the outside with a moist and tender filling inside.
Let me know in the comments if you try this recipe!
- 1/2 cup (115g) dry split mung beans
- 1 cup (235ml) water
- 4.5 ounces (125g) firm tofu, drained and pressed to remove moisture
- 1 tbsp chopped cilantro
- 2 mushrooms, finely chopped
- 1 tsp mushroom seasoning
- 1 tsp coconut sugar
- 1 tsp hoisin sauce
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp (20g) white rice flour
- 16 vegan wonton wrappers*
- oil for frying
- Combine the split mung beans and water in a medium-size saucepan. Bring to a boil over medium heat and let simmer uncovered for about 20 minutes. The mung beans should be soft, if not, cook for a few more minutes. You shouldn’t have to drain but if there is still some excess water, drain well and set the cooked mung beans aside.
- In a small mixing bowl, add the tofu, chopped cilantro, mushrooms, mushroom seasoning, coconut sugar, hoisin sauce, salt, and ground black pepper.
- Using a fork, mash the tofu with the other ingredients until it looks like a purée. Add the cooked mung beans and rice flour, and mash again until you get the consistency of thick mashed potatoes. Taste and adjust seasonings as needed. You can also add some sriracha if you want it spicy.
- Prepare your workstation: place your wrappers on a cutting board, the filling next to it, and a small bowl of water to help seal the wrappers.
- Place about 2 tsp of the filling in the center of a wrapper. Slightly wet the edges of the wrapper with a wet finger, and seal it trying to leave as little air as possible inside. For more detail on how to wrap it, check the notes. Place the filled wonton on a small plate.
- In a medium-size saucepan, heat about 2 cups of oil over medium heat. Once the oil is hot enough (test it by dipping a wood spatula into the oil, you should see bubbles around it), fry 2-3 wontons at a time for about 2 minutes, or until golden brown. Remove from oil and transfer to a plate lined with parchment paper to remove excess oil. Repeat with the remaining wontons.
- Serve the wontons still warm with your favorite dipping sauce. I recommend a spicy chili sauce.
- These wontons are best served immediately if you want them crispy but will keep for up to 2 days in the refrigerator. Reheat for 10-15 minutes in a 350°F preheated oven.
* Be careful when buying wonton wrappers as many contain eggs. If you have extra time, feel free to make your own!
Nutritional information is just an estimate as it is difficult to calculate for fried foods. It does not take into account the oil.
To learn how to wrap wontons, check out this video: 5 Ways to Wrap Wontons.
- Serving Size: 1 wonton
- Calories: 61
- Sugar: 0.9g
- Fat: 0.6g
- Carbohydrates: 10.8g
- Fiber: 1.4g
- Protein: 3.3g