Fried Veggie Wontons

It all started with this post by Kevin and Amanda that I saw out on Pinterest.  Golden fried wonton wrapped around cheesy ranch-y yumminess?  Count me in!  I switched things up a bit based on our tastes and went sans chicken because I was serving them as an appetizer.  Below is my veggie version and here is the awesome post that inspired the dinner deliciousness.

 Fried Veggie Wontons


1/2 cup red pepper, chopped
1/2 cup red onion, chopped (white onion would work just fine)
1/2 cup frozen sweet white corn kernels
1/4 cup banana peppers, chopped
1/4 cup scallions, sliced thin
1/2 cup shredded cheese (I used a pre-grated taco blend)
1-2 tablespoons olive oil (plus additional for frying)
1 tablespoon (or 1/4 packet) of Chipotle Pepper dry rub/marinade
1/2 packet Hidden Valley Ranch dip dry mix
24 wonton wrappers


1 - Heat olive oil in pan over medium heat
2 - Once hot, add onions and saute 2-3 minutes
3 - Add red pepper and saute another 2-3 minutes
4 - Add banana pepper and corn; continue saute until onion is translucent
5 - Remove from heat and add sauteed veggies to a bowl
6 - Sprinkle cheese, chipotle pepper and ranch mixes over the veggies and mix well
7 - Add scallions and stir to combine
8 - Add approximately 1/2 inch of oil to the skillet and heat over medium heat
9 - Fill wontons by adding a teaspoon of the filling to the center of the wrapper
10 - Seal wontons by rubbing water onto 2 of the wonton wrapper sides and folding the other 2 sides over to form a triangle - press edges together to seal
11 - Fry wontons in small batches approximately 1 minute per side (or until golden brown)
12 - Move fried wontons to paper towel covered plate to cool and allow the excess oil to drain


Be sure to check out Kevin and Amanda's post for brilliant freezing instructions and beautiful step by step pictures!

I plan on trying out some sweet variations this weekend to use up the remaining wrappers :)

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