Wonton Wrapper Appetizers: 18 Crispy Two-Bite Party Snacks Guests Grab Before the Tray Hits the Table

Wonton wrapper appetizers are the cheap party trick every smart host keeps in the freezer, and one small package can turn into a whole tray of crispy bites. Those thin squares of dough bake into golden cups in a muffin tin, fry into puffy purses, fold into tender dumplings or crisp up into chips for scooping. A pack costs about the same as a bag of crackers and holds around 50 wrappers, so you can feed a crowd for a few dollars. This gallery starts with the muffin tin cups that took over holiday parties, then moves through restaurant favorites like chili oil wontons, tuna tartare crisps and Thai wontons with mango dip. It finishes with sweet treats for dessert. Most can be filled ahead, and many freeze beautifully before guests arrive..

Wonton Wrapper Appetizers Start With Sausage Ranch Stars

Sausage ranch stars are the recipe that made wonton wrappers famous at church suppers and game day parties. Each wrapper is pressed into a muffin cup so the four corners stand up like a star, baked until crisp, then filled with browned sausage, sharp cheddar and creamy ranch and baked again until bubbling. Like the best wonton wrapper appetizers, they look fancy, cost very little and disappear in minutes. Bake the empty shells a day ahead and keep them in an airtight tin, then fill and warm just before the doorbell rings..

You will need: 24 wonton wrappers, 1 pound pork sausage, 1 1/2 cups shredded sharp cheddar, 1/2 cup ranch dressing, 1/4 cup sour cream, 1/4 cup chopped red bell pepper, 2 sliced green onions, cooking spray.

How to make it: 1. Heat oven to 350°F and spray a 24-cup mini or 12-cup regular muffin tin. 2. Press one wrapper into each cup and bake 5 to 6 minutes until lightly golden. 3. Brown and drain the sausage, then mix with cheese, ranch, sour cream and bell pepper. 4. Spoon into the shells and bake 8 to 10 minutes until bubbling. 5. Top with green onion and serve warm.

Crunchy Taco Cups, the Game Day King of Wonton Wrapper Appetizers

Taco cups are what happens when taco night shrinks down to party size. Two wonton wrappers are layered in each muffin cup with seasoned beef, refried beans and cheese, then baked until the edges crackle like a tostada. Guests can top their own with sour cream, salsa, shredded lettuce and sliced jalapenos. Because the shells are sturdy, these hold up well on a buffet and travel easily to tailgates in a covered pan. Swap in ground turkey or black beans if you like, since wonton wrapper appetizers work with almost any filling.

You will need: 24 wonton wrappers, 1 pound ground beef, 1 packet or 2 tablespoons taco seasoning, 1/2 cup refried beans, 1 1/2 cups shredded Mexican cheese, 1/2 cup salsa, sour cream, shredded lettuce and sliced green onion for topping.

How to make it: 1. Heat oven to 375°F and grease a 12-cup muffin tin. 2. Brown the beef, drain, then stir in taco seasoning, a splash of water and the beans. 3. Press one wrapper into each cup, add a spoon of filling and a pinch of cheese, then repeat with a second layer. 4. Bake 12 to 15 minutes until crisp. 5. Top with salsa, sour cream and lettuce.

Cranberry Brie Cups, the Holiday Star of Wonton Wrapper Appetizers

If you only make one holiday appetizer with wonton wrappers this year, make these. A cube of creamy brie melts into each crisp shell under a spoon of tangy cranberry sauce, and a sprinkle of toasted pecans adds crunch. They take about 20 minutes start to finish and use up leftover cranberry sauce after Thanksgiving. The red and white colors look festive on any table, and a tiny sprig of rosemary on top makes them look like they came from a caterer.

You will need: 24 wonton wrappers, 8 ounces brie (rind on, cut into 24 small cubes), 3/4 cup whole-berry cranberry sauce, 1/3 cup chopped toasted pecans, fresh rosemary, 2 tablespoons melted butter.

How to make it: 1. Heat oven to 350°F. 2. Brush wrappers lightly with butter and press into a mini muffin tin. 3. Bake 5 minutes until just golden. 4. Add a brie cube and a teaspoon of cranberry sauce to each cup. 5. Bake 6 to 8 minutes until the cheese melts. 6. Top with pecans and a small rosemary sprig.

Cream Cheese Wonton Purses That Puff Up Golden

Wonton purses are the dramatic cousin of the cup. A spoon of filling goes in the center, then you gather the four corners and pinch them together so the top flares out like a little bag. In hot oil these wonton wrapper appetizers puff and turn crackly golden in about two minutes. This version uses scallion cream cheese with a little garlic and a pinch of sugar, the same flavors people love in takeout. Like most fried wonton wrapper appetizers, they can be lightened up too. Spray them with oil and air fry at 375°F for 6 to 8 minutes.

You will need: 24 wonton wrappers, 8 ounces softened cream cheese, 2 sliced green onions, 1 small minced garlic clove, 1 teaspoon sugar, 1/2 teaspoon soy sauce, small bowl of water, neutral oil for frying.

How to make it: 1. Mix cream cheese, green onion, garlic, sugar and soy sauce. 2. Place 1 teaspoon in the center of each wrapper. 3. Wet the edges, gather the four corners up and pinch tightly to seal. 4. Fry in 350°F oil in small batches for 2 minutes until golden. 5. Drain on paper towels and serve warm.

Crispy Fried Wontons With Sweet Chili Sauce

Fried wontons with sweet chili sauce are one of the most ordered starters at Chinese and Thai restaurants, and these wonton wrapper appetizers are easy to copy at home. The secret is a juicy pork filling seasoned with ginger, soy and a little sesame oil, folded tight so no oil sneaks in. The bottled sweet chili sauce adds sticky heat that balances the rich crunch. Fold a big batch on a quiet afternoon and freeze them on a sheet pan, then fry straight from the freezer for surprise guests.

You will need: 30 wonton wrappers, 1/2 pound ground pork, 1 tablespoon soy sauce, 1 teaspoon grated ginger, 1 teaspoon sesame oil, 1 sliced green onion, 1/2 teaspoon cornstarch, sweet chili sauce, oil for frying.

How to make it: 1. Mix pork, soy, ginger, sesame oil, green onion and cornstarch. 2. Place a teaspoon of filling in each wrapper. 3. Wet the edges, fold into a triangle and press out the air, then bring the two side corners together. 4. Fry at 350°F for 3 to 4 minutes until golden and cooked through. 5. Serve with sweet chili sauce.

Pork and Shrimp Fried Wontons With a Juicy Center

Bite into a good fried wonton and you should hear the crunch, then find a juicy center. Adding chopped shrimp to the pork keeps the filling tender and gives that springy texture you get at dim sum spots. Water chestnuts add a little crunch inside too. Keep the filling cold until you fold, and do not overstuff, since about a teaspoon per wrapper seals best. These wonton wrapper appetizers are a great make-ahead option because they reheat crisp in a 400°F oven in about 8 minutes.

You will need: 30 wonton wrappers, 1/4 pound ground pork, 1/4 pound raw shrimp (peeled and chopped), 2 tablespoons chopped water chestnuts, 1 tablespoon soy sauce, 1 teaspoon oyster sauce, 1 teaspoon sesame oil, 1 egg white, oil for frying.

How to make it: 1. Mix pork, shrimp, water chestnuts, soy, oyster sauce, sesame oil and egg white until sticky. 2. Fill each wrapper with a scant teaspoon, wet the edges and fold into triangles. 3. Fry at 350°F for 3 to 4 minutes, turning once. 4. Drain and serve with soy dipping sauce or hot mustard.

Tuna Tartare Crisps, the Fanciest of Wonton Wrapper Appetizers

Upscale restaurants have served tuna tartare on wonton crisps for years, and it is surprisingly simple at home. Wrappers are cut into triangles and baked or fried until shatter crisp, then topped with diced sushi-grade tuna tossed in soy, sesame and lime. A little avocado makes it creamy, and peppery greens on top look elegant. Use only very fresh, sushi-grade fish from a trusted counter and keep it cold until serving. Assemble these elegant wonton wrapper appetizers right before guests eat so the crisps stay crunchy.

You will need: 12 wonton wrappers (cut into triangles), 8 ounces sushi-grade ahi tuna (finely diced), 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon lime juice, 1/2 diced avocado, 1 teaspoon sesame seeds, baby arugula, oil spray.

How to make it: 1. Heat oven to 375°F. Spray wrapper triangles with oil and bake 6 to 8 minutes until crisp. 2. Gently toss tuna with soy, sesame oil and lime. 3. Fold in avocado. 4. Spoon onto the crisps, sprinkle with sesame seeds and top with a few arugula leaves. Serve right away.

Ahi Poke Cups With Crunchy Wonton Chips

Poke is the Hawaiian dish of marinated raw fish, and serving it in small glasses with wonton chips for scooping turns it into a party showpiece. The chips are just fried wrapper triangles with a sprinkle of salt, so they cost pennies. Layer cubed tuna in a shoyu and sesame dressing over avocado and cucumber, then add crunchy fried shallots or sesame seeds on top. Set out a stack of wonton wrapper chips and let everyone dig in to this appetizer. It is light, fresh and a nice break from heavy cheesy dips.

You will need: 20 wonton wrappers (halved into triangles), 3/4 pound sushi-grade ahi tuna (cubed), 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 diced avocado, 1/2 diced cucumber, sesame seeds, sliced green onion, oil for frying, salt.

How to make it: 1. Fry wrapper triangles at 350°F for 1 minute until crisp, then salt. 2. Toss tuna with soy, sesame oil, vinegar and green onion. Chill 15 minutes. 3. Layer cucumber and avocado in small glasses and top with poke. 4. Sprinkle with sesame seeds and serve with the chips.

Thai Wontons With Mango Dipping Sauce

Thai style wontons are crispy wonton wrapper appetizers served with a sweet and tangy sauce, and a fresh mango dip makes them taste like a vacation. Blend ripe mango with a little lime, rice vinegar and chili for a bright sauce that is sunny yellow on the platter. The filling is a simple mix of chicken or shrimp with garlic, cilantro and a dash of fish sauce. They are a fun twist for a holiday buffet when everything else is rich and brown.

You will need: 24 wonton wrappers, 1/2 pound ground chicken or chopped shrimp, 1 minced garlic clove, 2 tablespoons chopped cilantro, 1 teaspoon fish sauce, 1 ripe mango, 1 tablespoon lime juice, 1 tablespoon rice vinegar, 1 teaspoon chili sauce, oil for frying.

How to make it: 1. Mix chicken or shrimp with garlic, cilantro and fish sauce. 2. Fill wrappers with a teaspoon each, fold and seal with water. 3. Fry at 350°F for 3 to 4 minutes until golden and cooked through. 4. Blend mango, lime, vinegar and chili sauce until smooth. 5. Serve the wontons hot with the dip.

Sichuan Chili Oil Wontons for Spice Lovers

Not every one of these wonton wrapper appetizers has to be crispy. In Sichuan, tender pork wontons are boiled and served in a pool of fragrant red chili oil with black vinegar, soy and garlic. They are silky, savory and just spicy enough to keep you reaching for one more. You can learn more about the long history of the wonton in China, where it has been a beloved snack for centuries. Serve these wonton wrapper appetizers in small bowls with toothpicks or spoons as a cozy winter starter.

You will need: 30 wonton wrappers, 1/2 pound ground pork, 1 teaspoon grated ginger, 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine or broth, 3 tablespoons chili oil, 1 tablespoon black or rice vinegar, 1 minced garlic clove, 1 teaspoon sugar, sliced green onion.

How to make it: 1. Mix pork, ginger, soy and Shaoxing wine. 2. Fill wrappers, wet the edges and fold, bringing the corners together. 3. Boil in batches for 3 to 4 minutes until they float and the filling is cooked. 4. Stir chili oil, vinegar, garlic, sugar and a splash of soy together. 5. Spoon over the wontons and add green onion.

Steamed Pork and Crab Wontons With Ginger Soy Dip

Steamed wontons are the gentle, elegant side of wrapper cooking. A filling of pork and sweet crab meat stays juicy inside the thin, almost translucent wrapper, and a simple ginger soy dip lets the flavor shine. A bamboo steamer is ideal, but a metal steamer basket lined with parchment works too. These are a great choice when you want a lighter wonton wrapper appetizer on a party menu or guests who skip fried food. Keep them covered with a clean towel so they stay warm.

You will need: 24 wonton wrappers, 1/4 pound ground pork, 4 ounces lump crab meat, 1 tablespoon soy sauce, 1 teaspoon grated ginger, 1 teaspoon sesame oil, 1 sliced green onion. For the dip: 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon shredded ginger.

How to make it: 1. Mix pork, crab, soy, ginger, sesame oil and green onion. 2. Fill each wrapper, gather the edges around the filling and squeeze gently. 3. Steam over boiling water on parchment for 8 to 10 minutes until cooked through. 4. Stir dip ingredients together and serve on the side.

Freezer Wontons, the Smartest Make-Ahead Wonton Wrapper Appetizers

The best thing about wonton wrapper appetizers is that they freeze beautifully. Spend one afternoon folding a big batch, freeze them in a single layer on a lined sheet pan, then pack them into freezer bags. When friends drop by, you can steam, boil, pan fry or air fry them straight from frozen in minutes. Label the bags with the filling and date and use them within three months. This one habit makes holiday entertaining far less stressful.

You will need: 50 wonton wrappers (one package), 1 pound ground pork or chicken, 2 cups finely chopped napa cabbage (salted and squeezed dry), 2 tablespoons soy sauce, 1 tablespoon grated ginger, 1 tablespoon sesame oil, 2 green onions, freezer bags, parchment.

How to make it: 1. Mix the meat, squeezed cabbage, soy, ginger, sesame oil and green onions. 2. Fill and fold each wrapper. 3. Freeze on a parchment-lined sheet pan for 2 hours, not touching. 4. Bag and freeze up to 3 months. 5. Cook from frozen, adding 2 to 3 minutes to the usual time.

Hong Kong Style Fried Wontons With Sweet and Sour Sauce

In Hong Kong noodle shops, deep fried wontons are a favorite side, served piping hot with a bright sweet and sour sauce for dunking. The wrappers bubble into a lacy, extra crunchy coating that stays crisp longer than you might expect. A shrimp-heavy filling keeps them light. Make the sauce from ketchup, vinegar, sugar and a little pineapple juice, then thicken it with cornstarch until glossy. These wonton wrapper appetizers are perfect for a casual movie night spread or a Lunar New Year table.

You will need: 24 wonton wrappers, 1/2 pound raw shrimp (chopped), 2 ounces ground pork, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/2 teaspoon sesame oil, oil for frying. Sauce: 1/4 cup ketchup, 1/4 cup rice vinegar, 3 tablespoons sugar, 1/4 cup pineapple juice, 1 teaspoon cornstarch.

How to make it: 1. Mix shrimp, pork, cornstarch, salt and sesame oil. 2. Fill and fold the wrappers into triangles. 3. Fry at 350°F for 3 minutes until crisp. 4. Simmer sauce ingredients, stirring, until thick and glossy. 5. Serve the wontons hot with the sauce.

Cheesy Wonton Sticks Rolled Like Mini Cigars

Cheesy wonton sticks are the wonton wrapper appetizer kids request most and an easy upgrade on frozen mozzarella sticks. Lay a strip of string cheese or a mix of shredded cheese and a little ham on each wrapper, roll it up tight like a little cigar and seal the end with water. They fry to a thin, glassy crunch and the cheese turns gooey inside. Serve these wonton wrapper appetizers with marinara or ranch for dipping. They also bake well at 400°F after a light brush of butter.

You will need: 24 wonton wrappers, 12 sticks string cheese (halved), 4 thin slices ham or turkey (optional, cut into strips), small bowl of water, oil for frying or melted butter for baking, marinara or ranch for dipping.

How to make it: 1. Place a cheese piece and a strip of ham near one corner of a wrapper. 2. Fold in the sides and roll up tightly, sealing the end with water. 3. Fry at 350°F for 1 to 2 minutes until golden, or brush with butter and bake at 400°F for 10 to 12 minutes. 4. Serve warm with dipping sauce.

Salty Crispy Wonton Strips for Snacking

Crispy wonton strips are the wonton wrapper appetizers you cannot stop eating once the bowl hits the table. Simply cut wrappers into strips or triangles, fry or bake them until crackling and toss with salt or seasoning while still warm. Try ranch powder, garlic salt, furikake or cinnamon sugar. They are perfect for scooping dips, topping salads and soups, or setting out next to the punch bowl. Like our phyllo cup appetizers, they turn a cheap pantry staple into a party snack everyone talks about.

You will need: 1 package wonton wrappers, oil for frying (or cooking spray for baking), 1 teaspoon fine salt, 1 teaspoon garlic powder or ranch seasoning, sweet and sour or duck sauce for dipping.

How to make it: 1. Cut wrappers into 1/2 inch strips or triangles. 2. Fry in small batches at 350°F for 30 to 60 seconds until golden, or spread on a sheet pan, spray and bake at 375°F for 6 to 8 minutes. 3. Toss with salt and seasoning while warm. 4. Cool completely and store airtight up to 3 days.

Air Fryer Wontons for a Crowd, Less Mess

Frying wonton wrapper appetizers for a crowd can be messy, and the air fryer solves it. A light spray of oil on folded wontons gives a crunchy, blistered finish with no pot of hot oil on the stove. Cook in a single layer and shake the basket halfway. Vegetable fillings with cabbage, carrot and mushroom work well here and make a great option for vegetarian guests. Keep finished batches warm on a rack in a 200°F oven while the rest cook so they stay crisp.

You will need: 40 wonton wrappers, 2 cups finely shredded cabbage, 1 shredded carrot, 4 chopped mushrooms, 2 green onions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon grated ginger, cooking spray.

How to make it: 1. Saute the vegetables 3 minutes until soft, then stir in soy, sesame oil and ginger. Cool. 2. Fill wrappers with a teaspoon each and fold into triangles or bundles. 3. Spray both sides with oil. 4. Air fry at 375°F for 6 to 8 minutes, shaking halfway, until golden and crisp.

Banana Wonton Rolls With Ice Cream for Dessert

Wonton wrappers are not just for savory appetizers. Roll a slice of ripe banana with a sprinkle of brown sugar and cinnamon in a wrapper and fry it until crackly, and you get a mini version of the Filipino street snack turon. Serve them with a small scoop of vanilla ice cream and a drizzle of caramel or chocolate for an easy dessert that looks impressive. Kids love helping roll these sweet wonton wrapper appetizers, and they are fun at a holiday dessert table.

You will need: 16 wonton or egg roll wrappers, 3 ripe bananas (cut into thin finger-length strips), 1/4 cup brown sugar, 1 teaspoon cinnamon, small bowl of water, oil for frying, vanilla ice cream, caramel or chocolate sauce.

How to make it: 1. Toss banana strips with brown sugar and cinnamon. 2. Place one near a corner of each wrapper, fold in the sides and roll up, sealing with water. 3. Fry at 350°F for 2 minutes until golden. 4. Drain, then serve warm with ice cream and a drizzle of sauce.

Cherry Cheesecake Cups, the Sweetest of Wonton Wrapper Appetizers

End the party with the sweetest of all wonton wrapper appetizers. Wrappers brushed with butter and cinnamon sugar bake into crisp little shells that taste like a cookie crust. Fill them with a quick no-bake cheesecake mixture and top with a spoon of cherry pie filling or fresh berries. They hold for a couple of hours at room temperature, so they work for buffets and potlucks. Swap the topping for lemon curd, caramel or chocolate to match your menu.

You will need: 24 wonton wrappers, 2 tablespoons melted butter, 2 tablespoons cinnamon sugar, 8 ounces softened cream cheese, 1/3 cup powdered sugar, 1 teaspoon vanilla, 1/2 cup heavy cream (whipped), 1 cup cherry pie filling, fresh blueberries.

How to make it: 1. Heat oven to 350°F. Brush wrappers with butter, sprinkle with cinnamon sugar and press into a mini muffin tin. 2. Bake 6 to 8 minutes until golden, then cool. 3. Beat cream cheese, powdered sugar and vanilla, then fold in whipped cream. 4. Pipe into the shells. 5. Top with cherry filling and a blueberry and chill until serving.