Ultra-thin wheat dough strips deep-fried until golden and brittle. A go-to crispy topping: light, airy, and built to add crunch to soups, rice dishes, and stir-fries. If it snaps loudly, you nailed it.
Stack only a few wonton wrappers at a time and cut them into very thin strips, about 3 to 5 mm wide. Separate them with your fingers so they do not enter the oil as one clump.
Heat the vegetable oil over medium-high heat. Test with one strip: it should bubble immediately and rise quickly, without darkening in seconds.
Fry the wonton strips in small batches for 35 to 60 seconds, moving them lightly with the skimmer, until light golden. Do not wait for them to turn brown: they keep coloring after leaving the oil.
Drain the strips on paper towels and season with salt while still hot. Let them cool for 5 minutes before storing or using: that is when they finish turning brittle.
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