These were an experiment on Super Bowl Sunday. I made buffalo chicken dip, and I had a pack of wonton wrappers in the freezer that I’d been wanting to use. So why not fill the wonton wrappers with the dip and fry them?
A couple of notes about this recipe:
- There was an air gap with the filling. I’m not sure if it’s because the cheese melted or the dip got too runny and some of it escaped, or what. Next time, I might try using a buffalo chicken dip that has a greater proportion of cream cheese to other ingredients (maybe my original buffalo chicken dip recipe?)
- There was a lot of grease popping and splattering when I flipped them. Watch for that!
- Let them cool for at least a couple of minutes before eating. The filling will be piping hot.
- These seemed to cause greater than average oil heat loss than other things I’ve deep fried.
- Buffalo chicken dip
- Wonton wrappers
- 1 egg, beaten with 1 tbsp water
- Oil for frying
- Ranch or blue cheese dressing for dipping
Preheat frying oil to 375°.
Place enough filling onto each wonton wrapper so you can fill it without dip escaping from the sides. I think I started with about a tablespoon and adjusted from there.
Fold into brush the edges with the egg mixture and fold into desired shape. (I did triangles.) Press edges to seal.
Gently place in the deep fryer. I recommend only frying 2-3 at a time. They need enough room to swim, and too many could cause the oil to lose too much heat.
Once they are golden on the bottom side, gently flip to fry the other side. (Should be golden after a couple of minutes.) They tend to pop and splatter a lot when flipped, so be careful. Remove from the oil and drain on paper towels once the other side is also golden.