Crispy Sweet Corn Wontons
Homemade wontons filled with cheesy, sweet yellow corn, and fresh summer herbs. Then pan-fried until crispy and served with a sweet/tangy chili sauce AND a perfectly spicy/salty sesame chili soy sauce. Yep, two sauces are the way to go. These wontons are crispy on the outside, cheesy on the inside – and completely addicting once you add the sauces. You won’t find anything better at a restaurant.
Equipment
Ingredients
Wontons:
- 2 cups fresh yellow corn
- 1/3 cup mayo
- 1 1/2 cups shredded mozzarella
- 1/3 cup chopped fresh basil
- 3 tablespoons chopped green onions
- 2 teaspoon honey
- 2 teaspoons tamari or soy sauce
- chili flakes
- 24-26 square wonton wrappers
- avocado oil for frying
Sesame Ginger Soy Sauce
- 1/3 cup tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hot chili oil
- 1 tablespoon grated ginger
- 1 clove garlic grated
- 2 tablespoons sesame seeds
- 1 tablespoon chopped green onions or chives
Sweet Chili Mango Sauce:
- 1/2 cup sweet Thai chili sauce
- 2 tablespoons ketchup
- 1/2 cup diced mango
Instructions
- In a bowl, toss together the corn, mayo, mozzarella, basil, green onions, honey, tamari or soy sauce, and a pinch of chili flakes.
- To assemble, spoon 1 rounded teaspoon of filling onto each wrapper. Brush water around the edges of the wrapper, then fold the wonton over the filling to create a triangle. Pinch to seal. Repeat with the remaining filling.
- Fill a skillet with 1-2 inches of oil over medium heat. When the oil sizzles a bit, it's ready. Place each wonton, a few at a time, into the hot oil and fry 2-3 minutes per side or until crisp and browned. Drain on a paper towel lined plate.
- To make the sesame soy sauce, combine all ingredients in a bowl.
- To make the sweet chili sauce, combine all ingredients in a bowl.
- Serve the wontons warm, dipped/drizzled in sauce/sauces. Enjoy!
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