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Vietnamese Sweet & Sour Fried Wontons (Hoanh Thanh Chien) - A crazy fusion recipe of Vietnamese and Chinese origins. These dumplings are crispy morsels waiting to be munched for lunch or dinner. So easy to make, what are you waiting for? | wandercooks.com

Vietnamese Sweet and Sour Fried Wontons (Hoanh Thanh Chien)

Vietnamese Sweet and Sour Fried Wontons are a super delicious appetiser or snack that look super impressive but are super simple to make.
Course Snack
Cuisine Vietnamese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18 wontons
Calories 64kcal
Cost $10


  • Blender or food processor
  • Small frypan


For the Wontons:

  • 20 square wonton wrappers
  • 160 g pork roughly diced into small pieces
  • ½ shallot chopped
  • 1 clove garlic
  • 1 cm fresh ginger grated
  • 2 tsp hoisin sauce
  • 2 tsp fish sauce
  • 1 tsp vegetable oil we used soybean oil
  • 1 tsp cornstarch
  • ½ tsp ground black pepper
  • Extra vegetable oil for cooking
  • Small bowl of water

For the Sweet & Sour Sauce:

  • 1 tbsp vegetable oil
  • 1 clove garlic
  • ½ shallot finely diced
  • 1 tomato finely diced
  • ½ cup pineapple finely chopped
  • 2 spring onions finely sliced
  • 1 tsp fish sauce
  • 1 tsp sriracha or to taste
  • 1 tsp lime juice or to taste
  • 1 tsp cornstarch dissolved in 1/3 cup water


For the Wontons:

  • Add the pork, chopped shallot, garlic and ginger into a blender or food processor and give it a whirl. Add in the hoisin sauce, fish sauce, vegetable oil and cornstarch, season with pepper and give it another whirl until everything has nicely blended. Set aside.
  • Now get ready to wrap your wontons. Take a wonton skin in your hand and place a teaspoon of filing on top. Your goal is to create a triangle wonton, so spread the filling out in a thin layer across one half of the skin. Dab some water along the outside edges, then fold the other half of the skin across the top and press with your fingers to seal. Repeat until you've used up all the filling.
  • To fry, pour the vegetable oil in a small frypan until it's a couple of centimetres deep. Gently heat to a medium heat, then fry the wontons in batches until the filling has cooked and the outside is a deep golden brown (a few minutes on each side should do the trick).

For the Sauce:

  • Heat the vegetable oil in a small frypan and add the garlic and shallots. Get them nice and fragrant, then add your tomato and pineapple. Cook and stir until nice and soft.
  • Now add the spring onions and fish sauce, season with sriracha and lime juice to taste. Pour in the cornstarch mixture and stir until it starts to thicken. Add a little more of any seasoning til you're happy with the flavour, then remove from the heat and set aside.
  • Slather your wontons in the sweet and sour sauce and serve immediately.


Variations & Substitutes

  • If you don’t feel like making the sweet and sour sauce, you can also make a simple dipping sauce by mixing soy sauce, chilli sauce and vinegar. Or if you’re feeling a bit fusion-y, why not top with mayonnaise or your favourite aioli?
  • For a slightly healthier version you can steam or simmer them in your favourite soup broth.
Adapted from Danang Cuisine


Calories: 64kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 145mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 1mg