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Fried Wonton Rectangles

By: Pam Anderson

"These crispy rectangles are an easy base for spreads and toppings. And, they can be cooled and stored in an airtight container for two days."

Rate/Review | Read Reviews (1)

Servings (Help)

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Original Recipe Yield 32 rectangles

Ingredients

2 cups canola or other vegetable oil
16 wonton wrappers, halved

Directions

Heat oil in a 10-inch skillet to 350 degrees. Drop wonton rectangles in hot oil, 6 at a time. Fry, turning chips once or twice, until golden brown, 45 seconds to 1 minute. Remove with tongs or slotted spoon and drain on a large wire rack set over a shallow pan.

Footnotes

This recipe was originally featured in the USA WEEKEND article Appetizer Bar on December 8, 2002.
Find the Perfect Recipe from Pam Anderson.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.