No local party is complete without a plate of crispy fried wontons. These golden, crunchy pockets filled with seasoned pork are the pupus that disappear first—and the ones people ask you to bring again next time.

Fried wontons came to Hawaii with Chinese immigrants during the plantation era. Over generations, they became such a staple of local gatherings that a pupu platter without them feels incomplete. They’re the kind of food that makes people gather around the table.

Overhead flat lay of Hawaiian fried wonton ingredients including wonton wrappers, ground pork, green onions, soy sauce, sesame oil, ginger, and water chestnuts arranged in prep bowls
Everything you need for crispy fried wontons: wonton wrappers, ground pork, green onions, soy sauce, sesame oil, ginger, and water chestnuts

For the Filling

For Assembly

For Serving

Golden crispy wontons being deep fried in bubbling oil, lifted out with a spider strainer
Frying wontons until golden brown — don’t overcrowd the oil so they crisp up perfectly
Crispy fried wontons piled on a plate with sweet chili dipping sauce and hot mustard, garnished with green onions in a Hawaiian party pupu presentation
Crispy fried wontons ready for the party with sweet chili sauce and hot mustard for dipping

Tips

  • Don’t overfill – A teaspoon is plenty. Overfilled wontons burst open
  • Press out air – Air bubbles can cause wontons to burst in oil
  • Oil temperature matters – Too cool and they’ll be greasy, too hot and they’ll burn before cooking through
  • Freeze extras – Wrap uncooked on a sheet pan, freeze solid, then bag. Fry from frozen, adding 1-2 minutes.

Make Ahead

Wrapped wontons keep in the fridge for a day or the freezer for months. For parties, wrap ahead and fry right before guests arrive. Nothing beats fresh-fried wontons. Pair them with Hurricane Popcorn for the ultimate plate lunch party spread.

This recipe is part of our Hawaiian Pupus Guide. Discover more island appetizers!