For a richer flavor, consider adding a pinch of ground ginger or cinnamon to the rhubarb filling. Ensure the oil temperature remains consistent for even cooking. If the oil is not hot enough, the wontons may become greasy. For an extra touch, dust the warm wontons with powdered sugar or serve with a scoop of vanilla ice cream.
Rhubarb Wontons
-
PREP TIME30 mins
-
COOK TIME30 mins
-
TOTAL TIME1 hrs
-
SERVING20 People
-
VIEWS18
Experience a delightful fusion of East and West with these Rhubarb Wontons. Tangy rhubarb filling, encased in crisp, golden wonton wrappers, creates a uniquely satisfying dessert.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate26 g
-
Cholesterol1 mg
-
Fiber1 g
-
Protein2 g
-
Saturated Fat1 g
-
Sodium92 mg
-
Sugar13 g
-
Fat5 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Rhubarb Filling: In a blender or food processor, combine the chopped rhubarb and process until liquefied. (5 minutes)
02
Step
0 mins
Combine Filling Ingredients: Pour the liquefied rhubarb into a large bowl. Add the sugar and flour, stirring until the mixture is smooth and well combined. (2 minutes)
03
Step
0 mins
Assemble the Wontons: Lay a few wonton wrappers on a clean, dry surface. Keep a small bowl of water nearby. Place a generous spoonful of the rhubarb mixture in the center of each wrapper. (15 minutes)
04
Step
0 mins
Seal the Wontons: Dip your finger in water and lightly moisten the edges of the wonton wrapper. Fold the wrapper into a triangle, pressing firmly to seal. Moisten the inside of the two bottom corners and press them against the top corner to seal, forming a small purse. Repeat with the remaining wrappers and filling. (20 minutes)
05
Step
0 mins
Fry the Wontons: Heat the oil in a deep fryer or a deep, heavy skillet to 375°F (190°C). (10 minutes)
06
Step
0 mins
Fry Until Golden: Working in batches to avoid overcrowding, carefully place the wontons into the hot oil and fry until golden brown on all sides. (5 minutes per batch)
07
Step
10 mins
Drain and Serve: Use a slotted spoon to remove the fried wontons from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve warm and enjoy! (2 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Jed Schuster
Jun 18, 2025These were surprisingly easy to make and so delicious!
Claudine Heller
Jun 10, 2025I had some trouble sealing the wontons at first, but once I got the hang of it, they were a breeze.
Asha Schmitt
May 31, 2025The filling was a little too tart for my taste, so I added a bit more sugar.
Virginie Hilpert
May 11, 2025My family loved these! A great way to use rhubarb from the garden.
Catherine Hirthe
May 6, 2025The wontons browned perfectly in the oil. Will definitely make these again.