Shrimp and Vegetable Wontons

Whether it is crab, jalapeno or pork I usually always have some frozen wontons waiting to be plucked from my freezer and tossed into the fryer on a moments notice.  I say usually because to my utter dismay, when I opened my freezer to grab some for dinner last week, I realized I was out. Apparently I had been a little too busy (or was it lazy) lately to replenish my stock. But this was a problem that was quickly and quite easily remedied by these wontons filled with bay shrimp, vegetables, garlic and a little Chinese 5 spice.

For those of you that don’t have much experience with Chinese 5 spice, that has flavors of cinnamon, star anise, fennel, szechuan pepper and cloves. This combination has a bit of a sweet flavor and pairs really nicely with the sweetness of the shrimp and the salty soy sauce. You should be able to find it in the spice aisle of your grocery store. And keep in mind that a little goes a long way so a jar should last you for awhile.

I used bay shrimp otherwise known as shrimp meat, for this recipe. I picked these because they are small, pre-cooked and can be found relativity easily at the seafood counter of your grocery store.

Shrimp and Vegetable Wontons Recipe

Makes 30 - 35 Prep Time: Cook Time:


  • 1/2 pound bay shrimp or shrimp meat
  • 1/2 cup diced shiitake mushrooms
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/2 cup diced yellow onion
  • 3 cloves garlic, minced
  • 1/2 teaspoon Chinese 5 spice powder
  • 1/2 teaspoon rice vinegar
  • 1 tablespoon soy sauce
  • 30-35 wonton wrappers, thawed if frozen
  • water
  • oil for frying



In a bowl combine shrimp, mushrooms, celery, carrots, onion, garlic, 5 spice powder, vinegar and soy sauce. Cover and refrigerate for 30 minutes.


Spoon 1 teaspoon of shrimp mixture onto a wonton wrapper. Dip your finger in water and run along the edge of the wonton wrapper. Then carefully pull opposite sides together to make a pointed top. Repeat with remaining filling and wrappers.


Heat 2 inches of oil in a large pan over medium high-heat. Once oil starts to shimmer, drop a little piece of a wonton wrapper into the oil. If it sizzles it is ready. Fry wontons in batches until golden brown, about 3-4 minutes. Be careful not to overcrowd the pan. With a slotted spoon, transfer wontons to a paper towel lined plate. Sprinkle with kosher salt and serve.


If you don't want to eat all of the wontons at once, place the ones you don't want to fry on a cookie sheet and freeze them. Once frozen transfer to sandwich baggies for later use. Enjoy!

Leave a Comment

  • Reply
    July 22, 2013 at 4:35 am

    Yum, these wontons look great… so great in fact I was hoping I may speak to the photographer and perhaps get permission to use the photo on some wonton packaging here in Australia for a local seafood shop…. Worth the question with the hope there may be a “yes! sure” response :)

  • Reply
    November 9, 2009 at 11:21 am

    I hope you enjoy them hanneke!
    Jessica- I love foods that bring back childhood memories too. What kind of fillings were traditional in your family?
    Thanks Soma!

  • Reply
    November 9, 2009 at 7:42 am

    They look extremely appetizing. seriously making me hungry.

  • Reply
    November 4, 2009 at 9:19 am

    I always have frozen wontons, or mandoo in Korean, in my freezer too! Some of my fondest childhood memories are of making mandoo to freeze with my mom and sister!

  • Reply
    November 3, 2009 at 11:49 am

    great recipe! I love wontons, esp. wonton soup. I must try these,thx!

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