When I went gluten-free (for health reasons), I craved Chinese take out something fierce. My family would order whatever they wanted while I watched them eat all of my past favorites.
Over the years I re-created sesame chicken, chicken lettuce wraps, Mongolian beef, house fried rice and other favorites, but I hadn’t mastered fried wontons or crab rangoon, until now!
These gluten free fried wontons are crispy, golden, and perfectly crunchy on the outside with a flavorful filling inside—everything you want from your favorite takeout appetizer, just made with clean, real ingredients.
They fry up light (not greasy), hold their shape, and give you that satisfying crunch in every bite. If you’ve already made my gluten free wonton wrappers or dumpling flour mix, this is exactly what they were made for. Pair these with my homemade sweet and sour sauce or serve alongside sesame chicken for a full takeout-style meal at home—without the soy, seed oils, or additives.
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Why you’ll Love These Gluten-Free Wonton Wrappers:
- Ultra crispy texture that actually holds up
- Better-than-takeout flavor with clean ingredients
- Gluten free without sacrificing crunch
- Customizable fillings (sweet or savory)
- Perfect appetizer or snack
- Works with homemade wrappers for full control
Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Wonton Wrappers
My homemade, gluten free wonton wrappers are extremely pliable and fry up perfectly in oil. They bend and fold without breaking or crumbling.
2. Ground Chicken or Pork
Ground chicken or pork is the base of this flavorful, juicy filling. Both options provide a tender texture and rich, savory taste that pairs perfectly with herbs, garlic, ginger, and seasonings. Pork offers a slightly richer, more traditional dumpling flavor due to its natural fat content, while chicken is a lighter option that still delivers great taste when properly seasoned. For the best results, choose high-quality ground meat without added fillers or preservatives. A bit of natural fat is key—it keeps the filling moist and prevents the dumplings from turning dry.
3. Coconut Aminos
Coconut aminos replace traditional soy sauce in this recipe, providing the salty, umami backbone of the filling while keeping it gluten-free and soy-free. It brings a slightly milder, naturally sweeter flavor than soy sauce, which helps round out the sauce without needing excessive sugar. Coconut aminos also help deepen the sauce color and create that glossy, takeout-style finish once simmered.
4. Arrowroot Powder
Arrowroot powder is a light, grain-free starch that works as a natural thickener It creates a silky, glossy finish without the heaviness of cornstarch and is easier on sensitive stomachs, making it a great clean-ingredient swap for gluten-free and allergen-friendly cooking. If you’d like to sub it out, this can easily be replaced at a 1:1 ratio with Tapioca Flour or Cornstarch.
5. Avocado Oil
Avocado oil is my go-to fat for frying, because it keeps the dough tender without adding any strong flavor thanks to its neutral taste. It also adds healthy fats to help prevent dryness and cracking — something gluten-free doughs are especially prone to. Avocado oil also has a high smoke point, which means your crust brown beautifully in the oven without burning.
6. Salt
A small amount of salt balances the sweetness and enhances the chocolate flavor. Don’t skip it—it makes a noticeable difference.
7. Spices
This recipe calls for ginger and pepper and both are important for shaping the flavor profile.
8. Minced Garlic
Finely chopped fresh garlic that adds bold, savory flavor to a wide range of dishes. Known for its rich aroma and slightly spicy bite, garlic deepens as it cooks, becoming mellow, sweet, and incredibly flavorful.
Watch How it’s Made:
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How to Fold a Wonton
Step by step tutorial.
1. Place filling in the center of a wonton wrapper square.
2. Fold the dough in half and press on the tips of the triangle where they meet to seal.
3. Seal the remaining edges where they meet by pressing the dough together until they are sealed.
4. Make a gentle indentation in the middle of the meat pile.
5. Fold the dough over and connect each end together.
6. Press the edges that just met together.
7. That’s it!
8 .Now, repeat for the rest of the dough. Cover the filled wontons with a towel to keep them from drying out.
Frying Gluten Free Wontons
1. Heat the oil to 350°F.
2. Using a spider strainer, gently place uncooked wontons into the oil. The oil will let you know it’s ready because it will be bubbling.
3. When the wontons are fried, use a spider strainer to remove the golden brown wontons from the oil.
4. Place on a wire cookie rack and once cooled, enjoy with a side of sweet and sour sauce.
Helpful Tools & Appliances
Additional Allergens/Suggested Modifications
- See the Wonton Wrapper allergen modifications.
This recipe is naturally free of: eggs, dairy, nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils and sesame.
Fried Wontons (Gluten Free + Crispy)
Ingredients
- 24 Wonton Wrappers
- 1 lb Ground Chicken or Pork
- 2 TBSP Coconut Aminos
- 2 TBSP Arrowroot Powder
- ½ tsp Salt
- ½ tsp Pepper
- 1 tsp Ginger
- 1 tsp Garlic Minced
Instructions
- In a bowl, mix together the ground meat of choice and all of the spices/ingredients.
- Lay out a wonton wrapper and fill it with ¾ tsp – 1 tsp of filling in the center of the wonton.
- Fold two opposite corners and bring them together to form a triangle. Gently press the edges of the triangle together encouraging the dough to seal. The dough is very pliable and should seal without an issue, but if you need to dip your finger in a bit of water to use water as glue, you can do that.
- Take the two base corners of the triangle (long sides) and fold them together to form the wonton shape.
- Preheat oil to 350°F and fry the wontons for 2-3 minutes or until golden brown.
- Remove from the oil and place on a drying rack or paper towels. Repeat until all of the wontons are cooked. Serve with sweet and sour sauce.
Recipe Tips
Seal edges tightly to prevent them from opening while frying
Don’t overfill—this can cause wontons to burst
Keep oil at ~350°F for best crisp texture
Fry in small batches to maintain oil temperature
Place cooked wontons on a wire rack, not paper towels
If wrappers dry out, cover with a damp towel while working
Storage Options:
- If using right away, shape the wrappers, fill, and fry. Any cooked leftovers can be placed in an airtight container in the refrigerator for up to one week or in the freezer for up to 6 months.
- If prepping wonton wrappers to use later, layer with parchment paper and slight spacing between the wrappers to prevent sticking. Place them in an airtight container or freezer safe gallon sized bag and store in the refrigerator for up to one week or in the freezer for up to 6 months.
- Wonton wrappers can also be filled, shaped and frozen for an easy grab and go frying option from the freezer.
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