Crispy spinach artichoke wontons are sinful pockets of triangle goodness stuffed in rectangle pastry wrappers. You can’t deny how good spinach artichoke dip can be. I found a prepared dip at a big box store who’s taste is simply out of this world. Family and friends also agreed, they couldn’t believe a prepared dip could taste so good. I’m sure that most homemade dips are wonderful however in a pinch the store bought dip is just as delicious. In addition they are not difficult to prepare. Besides the great taste makes the entire experience worth it.
It’s hard to believe but there was left-over spinach artichoke dip. As a result I decided to cook more food for my family. Using wonton wrappers I decided to make Crispy Spinach Artichoke Wonton appetizer to use up the remaining dip. The wonton wrapper is a rectangle pastry which can usually be found in the produce section of your local market near the tofu. Inquire at the customer service desk if you have a problem finding the wonton in your local market. The customer service department can point you in the direction of where the wonton wrappers are found.
The process for making these puffs of goodness is pretty straightforward. The ingredients that are needed are the spinach artichoke dip (prepared or homemade), wonton wrappers, water, vegetable oil for frying.
Now it’s time to assemble the crispy spinach artichoke wonton. If you are using the prepared dip the wontons come together pretty quickly.
Steps To Assemble The Crispy Spinach Artichoke Wontons
Step 1. on a cutting board assemble spinach artichoke dip, wonton wrappers, and water in a small bowl.
Step 2.With your fingers wet the edges of the wonton wrapper with the water. Place a 1/2 teaspoon of the spinach artichoke mixture in the center of the wonton wrapper. Overfilling the wonton could lead to the mixture spilling out the wonton during frying.
Step 3. Fold half of the wonton wrapper over (triangle fold) on itself evenly.
Step 4. Press the seams together at the edges to seal firmly.
Step 5. Refrigerate the wontons for 10 minutes. This helps to prevent the filling from spilling out of the wontons.
Frying the wontons give them an added layer of flavor. Additionally, I feel you get a better crisp frying over baking. If you are looking for a healthy treat then, by all means, bake your wonton appetizer. However, when frying the wontons you must give them your full attention because they can burn quickly. For example, I burned my wontons the first time I attempted to make this dish.
Add the vegetable oil to a small skillet. Allow the oil to heat to about 325 degrees (Use a deep fat fry/ or food thermometer if you are not sure of temperature). You don’t want your oil to burn.
Crispy Spinach Artichoke Wonton Cooking Technique
With the heat on medium, you only fry a few wontons at a time. The wontons don’t cook as well when the skillet is overcrowded.
Lightly brown the wontons on one side then flip the wonton to the other side and fry the wontons for one minute or less until golden brown on both sides.
Remove from the skillet and place the wontons on a dish lined with paper towel to drain. Serve the crispy spinach artichoke wontons with a spicy honey mustard sauce. The recipe for the spicy honey mustard sauce can be found on the link provided.
Crispy Spinach Artichoke Wontons
- ¾ cup spinach artichoke dip
- vegetable oil for frying wontons
- 15 wonton wrappers (more or less may be needed)
- 3 tablespoons water in a small dish
- On a cutting board assemble spinach artichoke dip, wonton wrappers, and water in a small bowl.
- With your fingers wet the edges of the wonton wrapper with the water. Place a ½ teaspoon of the spinach artichoke dip in the center of the wonton wrapper. Don't overfill the wonton because the filling will spill out during frying.
- Fold half of the wonton wrapper over (triangle fold) on itself evenly.
- Press the seams together at the edges to seal firmly.
- Allow the wontons to chill for at least 10 minutes before frying; Chilling helps to prevent the filling from spilling out of the wontons.
- Using a thermometer heat the vegetable oil to 340 degrees in a skillet (lowing the temperature to medium heat).
- Fry only 3 to four wonton at a time, you don't want to overcrowd the skillet. Turn the wonton when golden brown on both sides, this should take one minute or less. It's important to watch the wontons at all times during the frying process since they can burn quickly.
- Drain the wontons on a dish lined with paper towels.
- Season the crispy spinach artichoke wontons with salt and serve immediately.
