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These Thai Fried Wontons are crispy, golden, and filled with a delicious blend of pork, garlic, and cilantro. Quick to fry and even quicker to vanish, they make an ideal crunchy appetizer paired with Thai sweet chili sauce.
Crispy Thai Fried Pork Wonton Recipe
Imagine biting into a perfectly crispy, golden wonton filled with a savory mix of pork, garlic, and cilantro. That delightful crunch and bold flavor is exactly what you’ll experience with these Thai Fried Wontons (Kiew Tod). This recipe is straightforward—no intricate folding required, just a simple triangle fold and minimal ingredients. It’s a fuss-free appetizer inspired by the fried wontons found at bustling Thai street food stalls.
Though these wontons have Chinese origins, the Thai version simplifies the process. The filling is seasoned with just fish sauce and white pepper—no cooking wine or extra fuss needed. The real secret is the fish sauce, which adds rich umami and harmonizes all the flavors beautifully. Enjoy these crispy bites with Thai sweet chili sauce for dipping. Don’t forget to check out my video guide and tips below for achieving perfectly crispy wontons every time.
If you’re interested in more fried wonton recipes, be sure to explore my Fried Wontons, Fried Shrimp Wontons, and Crab Rangoon!
Sidenote: “Kiew Tod” translates to “fried wontons” in Thai, and these crispy, savory treats are a staple at street food stalls and home kitchens across Thailand!
Ingredients You’ll Need
- Ground pork – Aim for 80% meat and 20% fat, or 70% meat and 30% fat. For deep frying, 80% meat and 20% fat is ideal.
- Cilantro – Thai recipes typically use cilantro instead of scallions. While cilantro roots are traditional, chopped cilantro works well if you can’t find the roots. You can use just the leaves or include the stems, ensuring everything is chopped before mixing into the pork.
- Fish sauce
Refer to the recipe card below for complete ingredient details.
Pro Tip #1: Why Use Ground Pork With 80% Meat And 20% Fat
Using ground pork with this ratio keeps the filling juicy and flavorful without being greasy, making it perfect for deep-fried wontons that remain crispy and don’t dry out.
Pro Tip #2: Square Wonton Wrappers Work Best
Square wrappers are easy to fold into triangles and achieve the perfect crispiness when fried, ensuring the right texture.
Shopping Guide: Fish sauce is essential. I recommend high-quality brands like Red Boat, Three Crabs, or Magic Chef for their rich umami flavor without an overpowering smell.
How To Air Fry These Wontons
Achieve that crispy, golden finish without deep frying—here’s how!
Step 1: Place the wontons on a piece of parchment paper and lightly brush the tops with oil. Flip them over and brush the other side as well.
Step 2: Arrange them in a single layer in the air fryer basket, ensuring they don’t overlap. Air fry at 190°C (375°F) for 4 minutes (or 5 minutes if they’re frozen).
Step 3: Flip the wontons and air fry for another 4 minutes (or 5 minutes from frozen) until they are golden and crispy all around.
Frequently Asked Questions
Yes, the filling can be prepared a day in advance and stored covered in the fridge.
Absolutely! You can assemble and refrigerate them a few hours in advance. To freeze, place them on a tray until solid, then transfer to a bag. Cook straight from frozen—no need to thaw.
If you don’t have a thermometer, dip a small corner of a wonton wrapper into the oil. If it bubbles immediately, the oil is ready! Ideally, the oil temperature should be around 175-180°C (350-360°F) for frying.
Store leftover wontons in an airtight container in the fridge for up to 2 days. Reheat in a dry pan or in the oven/air fryer at 180°C (350°F) until they are crispy and hot.
This recipe contains approximately 48 calories per wonton.
What To Serve With This Recipe
For a quick and wholesome Thai weeknight dinner, consider these recipes:
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