These spicy wontons work as an appetizer or a side, but I’ve been known to make a whole meal out of them. The garlic, ginger, and heat hit just right.
Simple Spicy Wontons, Better Than Takeout
These spicy wontons are better than my favorite takeout wontons and are ready to eat in 10 minutes. I’ve served these wontons as a side dish, main course and even an appetizer when Chinese food is on my menu.
Over time, I’ve perfected the flavor of the sauce, and it’s easy to adjust the level of heat to suit your preferences. With just a few tweaks, you can customize it to your liking.
Why I Love This Recipe
- I find these wontons taste better than takeout.
- In 10 minutes I have a tasty wonton dish to enjoy.
- I can easily double or triple the recipe when I need to.
- I like the versatility of serving these wontons as an appetizer or main dish.
- The sauce pairs well with any flavor of wonton – pork, beef, chick or vegetable.
Ingredients
- Frozen wontons – The reason this recipe’s fast. Straight from the freezer, no prep needed.
- Korean chili flakes or red pepper flakes – Brings the heat. I like the Korean kind for deeper spice, but either works.
- Green onion, fresh ginger, and garlic – My go-to aromatics for real flavor and freshness.
- Sesame seeds – Adds that nutty crunch every bite needs.
- Avocado oil – Mild and clean, but any neutral oil is fine.
- Soy sauce, rice vinegar, and sesame oil – The trio that makes the sauce hit all the right notes.
- Granulated sugar – Just enough to smooth out the spice.
- White pepper – A softer heat that fits better here than black pepper.
How to Make These Spicy Wontons
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (cook the wontons)
Bring a pot of water to a boil and toss in the frozen wontons. Let them cook for about two minutes, just until they float. Drain them and set aside. - Step Two (get the flavor base ready)
In a large heat-safe bowl, add the pepper flakes, white parts of the green onion, garlic, ginger, and sesame seeds. This is where all the flavor’s about to happen. - Step Three (make the oil sizzle)
Heat the avocado oil in a small pot until it’s really hot. Carefully pour it over the seasonings in the bowl — it’ll sizzle and smell amazing. Stir, then add the soy sauce, rice vinegar, sesame oil, sugar, and white pepper. Mix it all together. - Step Four (toss and finish)
Add the cooked wontons to the bowl and toss gently so they’re coated in that spicy, glossy sauce. Pile them onto a serving plate and top with the green parts of the onion and a few extra sesame seeds. - Step Five (adjust the heat)
Taste one and see where you’re at — a little extra chili flake or a drizzle of chili oil takes it up a notch if you like more heat.
Recipe Tips
- When boiling the wontons, I make sure to not overcrowd the pot. If I’m scaling the recipe up, I cook them in batches to prevent sticking together. Additionally, I make sure the water is at a rolling boil before adding the wontons to ensure even cooking.
- I’ve found heating the avocado oil until it’s very hot helps to infuse the flavors of the seasonings better. However, be cautious when handling hot oil to avoid burns. Sometimes I add the seasonings directly to the pot with the hot oil on the stove and sauté them briefly for an extra depth of flavor before combining with the wontons.
- I always taste the sauce mixture before adding it to the cooked wontons. I will adjust the seasoning according to my preference. If I want a sweeter sauce, I add a bit more sugar. For more tanginess, I increase the amount of rice vinegar.
- I love serving these wontons with my Mongolian beef noodles for a full takeout feel spead.
Leftovers and Storage
- After enjoying the meal, I let any remaining wontons cool down to room temperature on the counter for about 30 minutes.
- If I made extra sauce, I transfer it to an airtight container and refrigerate it separately from the wontons. This helps to prevent the wontons from becoming too soggy.
- I place any leftover wontons in a shallow airtight container or a resealable plastic bag. If stacking, I separate each layer with parchment paper or wax paper to prevent sticking.
- I store the leftover wontons and sauce in the refrigerator. They should be consumed within 2-3 days for optimal freshness and flavor.
- To reheat, I prefer steaming the wontons briefly to avoid overcooking and maintain their texture. I gently heat the sauce separately in a small saucepan on the stove until warmed through.
- Once heated, I serve the leftover wontons with the warmed sauce and any additional garnishes I might want. A drizzle of sriracha is good too.
More Classic Takeout Recipes to Make at Home
Try more of my favorite takeout recipes at home.
- Honey Sesame Chicken
- Spicy Wontons
- Shrimp and Plum Stir-Fry
- Sweet and Sour Pork
- Dan Dan Pork
- Vietnamese Style Beef
- Sticky Cashew Chicken Stir-Fry
- Chili Garlic Noodles
- Air Fryer Bang Bang Shrimp
- Wonton Soup
- Kung Pao Chicken
- Chicken and Snow Pea Stir-Fry
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Spicy Wontons
Spice up your meal with these mouthwatering spicy wontons! Made with fresh garlic, ginger, and a blend of seasonings, they're a crowd-pleaser.
Servings: 4
Calories: 349kcal
Ingredients
- 12 oz. frozen wontons, any type of meat or vegetarian
- 1 tsp. Korean chili flakes or red pepper flakes
- 1 green onion, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 2 tsps. ginger, minced
- 1 tsp. sesame seeds more for garnish
- 6 tbsps. avocado oil or any other neutral oil
- 3 tbsps. low-sodium soy sauce
- 2 tbsps. rice vinegar
- 2 tsps. sesame oil
- 1 tsp. granulated sugar
- 1/2 tsp. white pepper
Instructions
- Bring a large pot of water to a boil. Then, add the frozen wontons and let them boil for approximately 2 minutes, or until they all rise to the surface. After that, drain the pot of wontons using a colander and set them aside.12 oz. frozen wontons,
- In a large heat-safe bowl add pepper flakes, white part of green onion, garlic, ginger and sesame seeds. Set aside.1 tsp. Korean chili flakes, 1 green onion, sliced (white and green parts separated), 2 cloves garlic, minced, 2 tsps. ginger, minced, 1 tsp. sesame seeds
- Add avocado oil to a small pot and heat on the stove until it's really HOT. Pour the hot oil over the seasonings in the heat-safe bowl. Stir until combined.6 tbsps. avocado oil
- Add soy sauce, rice vinegar, sesame oil, sugar and white pepper. Stir until combined.3 tbsps. low-sodium soy sauce, 2 tbsps. rice vinegar, 2 tsps. sesame oil, 1 tsp. granulated sugar, 1/2 tsp. white pepper
- Add cooked wontons to the bowl and mix until wontons are coated. Transfer wontons to your serving dish.
- Top with the green part of your green onion slices and add a sprinkle of extra sesame seeds.
Notes
For optimal outcomes when making these spicy wontons, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Spicy Wontons
Amount Per Serving (149 g)
Calories 349
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4.3g27%
Polyunsaturated Fat 4.6g
Monounsaturated Fat 17.7g
Cholesterol 15mg5%
Sodium 807mg35%
Potassium 313mg9%
Carbohydrates 17g6%
Fiber 1.7g7%
Sugar 6g7%
Protein 9g18%
Vitamin A 12IU0%
Vitamin C 8.2mg10%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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Chusa says
These spicy wontons are a flavor explosion! The perfect balance of heat and savory goodness wrapped in a delicate wonton wrapper. A must-try for anyone craving a bold and delicious appetizer!