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Topped with a cabbage slaw and a bit of spice, these Asian fusion wonton nachos are crispy, crunchy, and a delightful twist on classic nachos.
While we love classic Nachos, we are all about flavor changes and variations to our classics – like our Mexican Wontons. These wonton nachos are packed with Asian flavors and are SO good
An Asian Twist on a Classic!
I love going to Disneyland for the rides and magic, but the food also keeps me coming back for more! I have several copycat recipes on the site because I keep finding delicious dishes that I just need to have at home too!
These wonton nachos are one of those recipes. It’s no secret I love me some nachos – we eat a lot of Mexican food. But we also love Asian dishes, so it was really a no brainer to create this fusion of flavors!
This recipe takes the crunch and fun of eating nachos but adds in that Asian twist of taste that is so yummy. With a cabbage slaw and soy sauce-based dressing you’ll be in Asian nacho heaven!
What are Wonton Nachos?
Like traditional nachos, these Asian wonton nachos are made using a bed of fried chips, and delicious toppings piled on top.
- Wonton chips are made using fried wonton wrappers.
- Toppings: cooked seasoned pork and cheese.
- Garnish with a shredded cabbage cilantro mix.
- Sriracha aioli is a spicy mayo sauce.
- For a homemade version mix one cup of mayonnaise (Kewpie mayo works well) with 2 tablespoons of sriracha and 2 tablespoons of lime juice. (Increase or decrease the amount of sriracha to taste)
How to Make Wonton Nachos
This wonton nachos recipe is quick, easy, and delicious!
WONTON CHIPS. Add canola oil to a deep fryer and heat to 350°F.
Working in batches, add wonton wrappers to the hot oil and fry until puffed up and golden brown (about 1 – 2 minutes). Transfer to a paper towel-lined plate.
PREP. Preheat oven to 425°F.
PORK. Make pork by adding 2 tablespoons of oil to a large skillet over high heat. Add garlic and cook for about 30 seconds, or until fragrant.
Lower temp to medium-high heat, and add ground pork, and season with salt and pepper. Cook pork, breaking it up into smaller pieces, and until browned (about 8–10 minutes.) Add lime juice, soy sauce, and sugar and cook, stirring, until liquid is reduced and glazes pork, about 3 minutes. Transfer to a medium bowl.
LAYER + BAKE. Arrange half of the wonton chips on a foil-lined 11×15” baking sheet. Top with half the cheese, then half of the pork. Repeat the layers with remaining wonton chips, pork, and cheese. Bake until cheese is melted and bubbling, about 5 minutes.
GARNISH. While the nachos are baking, toss cabbage and cilantro with the vinegar and sesame oil and season with salt and pepper. Serve nachos topped with cabbage mixture and drizzle on sriracha aioli.
Ingredient Variations
You can easily substitute or add to the ingredient listed on the recipe card. Just be careful to use complementary flavors. Some ideas for your fried wonton nachos include:
- Wonton wrappers can be cut into triangles or into strips. Stick to thin wrappers for the lightest chip, but medium thickness will work as well.
- Meat. Sausage can be substituted for ground turkey, ground chicken, or ground beef.
- Cheese. Monterey jack cheese, pepper jack cheese, Colby jack cheese, and cheddar cheese are all great options You can even use a blend.
- Garnish: jalapeno, sliced red onion or green onion, sesame seeds, and mango salsa.
Storing Info
Making ahead of time. The nachos are best when assembled and baked at the same time. However, you can make the different elements of the nachos in advance which will help shorten the preparation time the day of.
- Wonton chips can be made 1-2 days ahead of time and stored in an airtight container.
- The pork can be cooked and seasoned. Store in a container in the fridge.
- Shred the cheese, cabbage and cut the cilantro. Store in separate containers.
STORE. Leftovers can be stored in an airtight container in the fridge for only a couple of days. Reheat in the oven, but remove as much of the shredded cabbage as possible otherwise it just gets warm and mushy.
Recipe FAQ
Instead of folding a wonton wrapper around the ingredients and then frying, you fry the wonton wrapper first and layer the delicious ingredients on top.
While not quite as airy and crispy you can make baked wonton chips. Line a baking sheet with parchment paper. Spray each side of the wonton with a light layer of olive oil. Bake at 350°F and bake for 7-10 minutes.
Use an oil with a high smoking point like canola oil, vegetable oil, or peanut oil. Be sure it is hot enough otherwise, the wontons will absorb too much oil before frying.
For More Asain Dishes, Try:
Wonton Nachos Recipe
Ingredients
Wonton Chips
- Vegetable oil, for frying (4 cups)
- 12 ounces wonton wrappers cut into triangles
Toppings
- 2 tablespoons canola oil
- 6 cloves garlic, chopped
- 1 pound ground pork
- salt and pepper, to taste
- 4 tablespoons fresh lime juice
- 2 tablespoons soy sauce, low sodium
- 1 teaspoon sugar
- 1 cup shredded Monterey Jack cheese
- 1 – 2 cups red cabbage, thinly sliced
- 1 cup fresh cilantro leaves, chopped
- 1 tablespoon rice vinegar
- ½ teaspoon toasted sesame oil
- salt and pepper, to taste
- Sriracha aioli
Instructions
- Add canola oil to a deep fryer and heat to 350°F.
- Working in batches, add wonton wrappers to the hot oil and fry until puffed up and golden brown (about 1 – 2 minutes). Transfer to a paper towel lined plate.
- Preheat oven to 425°F.
- Make pork by adding 2 tablespoons of oil to a large skillet over high heat. Add garlic and cook for about 30 seconds, or until fragrant.
- Lower temp to medium-high heat, and add ground pork and season with salt and pepper. Cook pork, breaking it up into smaller pieces, and until browned (about 8–10 minutes.) Add lime juice, soy sauce, and sugar and cook, stirring, until liquid is reduced and glazes pork, about 3 minutes. Transfer to a medium bowl.
- Arrange half of the wonton chips on a foil-lined 11×15” baking sheet. Top with half the cheese, then half of the pork. Repeat the layers with remaining wonton chips, pork, and cheese. Bake until cheese is melted and bubbling, about 5 minutes.
- While the nachos are baking, toss cabbage and cilantro with the vinegar and sesame oil and season with salt and pepper. Serve nachos topped with cabbage mixture and drizzle on sriracha aioli.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love these wonton nachos! They were so fun and easy to make, thank you so much for the recipe!
this eas everything and more that my dreams wished for! thank you so much for sharing this amazing recipe!
This is a new comfort snack! This wonton nachos is packed with flavors. Cabbage slaw on top is a winner! Planning to have this again for our movie night this weekend.