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These Thai Fried Wontons are crispy, golden, and packed with a savory mix of pork, garlic, and cilantro. They’re quick to fry and even faster to disappear—perfect as a crunchy appetizer to dip in Thai sweet chili sauce.
Crispy Thai Fried Pork Wonton Recipe
Imagine biting into a perfectly crispy, golden wonton bursting with a savory mix of pork, garlic, and cilantro. That satisfying crunch and bold flavor—that’s exactly what you get with these Thai Fried Wontons (Kiew Tod). My recipe keeps it super simple—no fancy folding, just a quick fold into a triangle, and no complicated ingredients. This basic, fuss-free appetizer is perfect for parties and inspired by the kind of fried wontons you’d find at busy Thai street food stalls.
While these wontons come from Chinese roots, the Thai version keeps things straightforward. The filling is seasoned with just fish sauce and white pepper—no cooking wine or extra fuss needed. Fish sauce is the real secret here, packing in rich umami and bringing all the flavors together perfectly. Serve these crispy bites with Thai sweet chili sauce for dipping. Be sure to check out my video guide and tips below for perfectly crispy wontons every time.
For more fried wonton recipes, check out my Fried Wontons, Fried Shrimp Wontons and Crab Rangoon next!
Sidenote: “Kiew Tod” means “fried wontons” in Thai, and these crispy, savory bites are everywhere—from busy street food stalls to home kitchens all over Thailand!
Ingredients You’ll Need
- Ground pork – Use 80% meat and 20% fat, or 70% meat and 30% fat. For deep frying, 80% meat and 20% fat works best.
- Cilantro – Thai recipes use cilantro instead of scallions. While cilantro roots are traditional, chopped cilantro is a great substitute if you can’t find the roots. Feel free to use just the leaves or include the stems—just make sure it’s all chopped before mixing into the pork.
- Fish sauce
Check the recipe card below for full ingredient details.
Pro Tip #1: Why Use Ground Pork With 80% Meat And 20% Fat
Using ground pork with 80% meat and 20% fat keeps the filling juicy and flavorful without being greasy. It’s just right for deep-fried wontons that stay crispy and don’t dry out.
Pro Tip #2: Square Wonton Wrappers Work Best
Square wrappers are easy to fold into triangles and get perfectly crispy when fried, making the texture just right.
Shopping Guide: Fish sauce is key here. I recommend good-quality brands like Red Boat, Three Crabs, or Magic Chef because they have rich umami flavor without a strong, overpowering smell.
How To Air Fry These Wontons
Get that crispy, golden finish without deep frying — here’s how!
Step 1: Place the wontons on a piece of parchment paper and lightly brush the tops with a bit of oil. Flip them over and brush the other side, too.
Step 2: Arrange them in a single layer in the air fryer basket — make sure they’re not overlapping! Air fry at 190°C (375°F) for 4 minutes (or 5 minutes if they’re frozen).
Step 3: Flip them over and air fry for another 4 minutes (or 5 minutes from frozen), until they’re golden and crispy all over.
Frequently Asked Questions
Yes. The filling can be made a day ahead and kept covered in the fridge.
Yes. Assemble and refrigerate a few hours ahead. To freeze, place on a tray until solid, then transfer to a bag. Cook straight from frozen — no need to thaw.
If you don’t have a thermometer, test the oil by dipping a small corner of a wonton wrapper in. If it bubbles right away, the oil’s ready! Ideally, you’re looking for about 175-180°C (350-360°F) for frying.
Store leftover wontons in an airtight container in the fridge for up to 2 days. Reheat in a dry pan or in the oven/air fryer at 180°C (350°F) until crispy and hot.
This recipe is 48 calories per wonton.
What To Serve With This Recipe
For an easy, wholesome Thai weeknight dinner, I recommend these recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Thai Recipes You Might Like
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In a bowl, mix together the ground pork, minced garlic, chopped cilantro, fish sauce, and ground white pepper until well combined.
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Scoop a teaspoon of the filling right into the center of a wonton wrapper. Lightly dab the edges with a bit of water, then fold it over to make a triangle. Press the edges to seal them tight.
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In a pot, heat up enough oil to deep fry the wontons. Carefully add the wontons to the hot oil and fry them, flipping to ensure both sides are evenly golden and crispy.
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Remove the wontons and place them on a plate lined with paper towels to absorb any excess oil.
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Serve hot with Thai sweet chili sauce or your favorite chili sauce.
This recipe makes about 32 to 35 wontons, depending on how much filling you use for each one.
Serving: 32wontons, Calories: 48kcal, Carbohydrates: 4g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 7mg, Sodium: 92mg, Potassium: 36mg, Fiber: 0.2g, Sugar: 0.02g, Vitamin A: 3IU, Vitamin C: 0.1mg, Calcium: 6mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.