Cute Monsters Fried Wontons Recipe for a Halloween Party

Set the scene. A spooky platter. Little crispy creatures with silly faces. These Fried Wonton Monsters are light, golden, and wildly fun to eat.

The shells stay crunchy. The centers are warm and savory. Kids love the look. Adults love the bite. You will love how easy they are to make at home.

Ingredients You Need for Fried Wonton Monsters

The list of ingredients below can make 12 to 15 monsters. Serves 4-5 as a snack.

For the wontons

12 to 15 wonton wrappers
1 cup ground chicken (swap with crumbled tofu or beans for vegetarian)
½ cup finely chopped vegetables (carrot, green onion, grated ginger, minced garlic work well)
¼ cup cream cheese (softened, for binding and richness)
1 tsp toasted sesame oil
Salt and pepper to taste
½ tsp garlic powder

For frying

3 cups vegetable oil
FryAway Deep Fry for easy cleanup and to solidify cooking oil

For decoration

Edible candy eyes

How to Make Fried Wonton Monsters?

Here is the plan. Mix the filling. Shape the wrappers into playful “monsters.” Fry until crisp. Decorate and serve while hot.

Step 1: Prepare the Filling.

In a bowl, combine 1 cup ground chicken, ½ cup finely chopped vegetables (carrot, green onion, grated ginger, minced garlic), and ¼ cup softened cream cheese.
Add 1 tsp toasted sesame oil, ½ tsp garlic powder, salt, and pepper.
Stir until the mixture looks evenly combined and lightly tacky. This helps it sit well inside the wonton wrapper.

Step 2: Build Your Monsters.

Lay out 12–15 wonton wrappers on a clean board.
Place about one heaping teaspoon of filling in the center of each square.
Brush the edges with a little water. Press out any air.
Bring corners up and pinch to seal. Shape ears, spikes, or claws by pinching small folds.
Press seams firmly so they don’t open in the oil.

Step 3: Fry to Golden Crisp.

Pour 3 cups of oil into an in-depth pan or fryer. Warm to 350°F.
Work in small batches to keep the temperature steady.
Lower wontons gently into the oil and fry 2–3 minutes, turning once, until deep golden and crisp.
Lift out with a slotted spoon. keep on a wire rack or paper towels to soak or drain the oil.

Step 4: Solidifying Cooking Oil with FryAway.

Hot oil after frying can be a headache. Drains and jars are not the answer. Here is how to solidify cooking oil the clean way.

While the oil is warm, sprinkle in FryAway Deep Fry and stir to dissolve.
Let the pot cool. The oil sets into a firm block on its own.
Scoop out the solid and place it in the trash.

No spills. No greasy bottles. No clogged pipes. FryAway makes cooking oil disposal a quick and safe routine.

Step 5: Decorate Your Monsters.

Add candy eyes while the wontons are still slightly warm, so they stick.

Serving Ideas for a Crowd

Pile the monsters on a Halloween platter. Add dip bowls on the side. Sweet chili. Soy and lime. Spicy mayo. They taste best within 15 minutes of frying, when the crunch is loudest.

Party Tips That Will Help:

Seal the edges well to keep the cheese inside.
Avoid overcrowding the pan too full, since this may cause the oil to cool and get soggy.
Keep finished wontons on a rack in a 250°F oven for short holds.
Make-ahead trick. Fold the wontons early and keep chilled, then fry right before guests arrive.

Clean Kitchen, Happy Planet - FryAway

Frying is fun. Cleanup is smarter with FryAway. Learn more about how to solidify cooking oil in our recent guide. You protect your pipes. You keep mess out of landfills and waterways. And your counters stay clean.

Ready to get spooky and crispy? Fry a batch of Wonton Monsters. Watch them disappear. Then solidify the oil and call it a perfect Halloween.

Some Frequently Asked Questions

1. Can I prep these ahead without losing the crunch?

Yes. Shape the monsters and refrigerate for up to 8 hours. Keep them covered so the wonton wrappers don’t dry out. For longer holds, freeze on a tray, then bag. Fry from frozen and add about 1 minute. Still crispy. Still fun.

2. Which wrappers should I buy for this fried wonton recipe?

Grab square wonton wrappers (not egg roll sheets). Look for “thin” on the label for a lighter bite. Keep the stack under a damp towel while you work. If the edges dry, brush them with a little water so they seal tightly.

3. My fried wonton sometimes bursts. What am I doing wrong?

Usually, it’s one of three things: too much filling, trapped air, or a weak seal. Use about 1 heaping teaspoon. Press out air before sealing. Wet the edges and pinch hard. If the oil is smoking hot, lower the temperature to 350°F so they cook, not explode.

4. Are there any dip ideas beyond ketchup and sriracha?

Try soy-lime with a touch of honey. Sweet chili plus a squeeze of orange. Spicy mayo (mayo + sriracha + lime). Or a quick sesame-ginger yogurt. Light, bright dips make each fried wonton pop.

5. Can I reuse the oil after frying wontons?

Yes, but only for once, if it’s clear and smells clean. Strain with a coffee filter or fine sieve. Store sealed in a cool, dark spot. If it looks dark or smokes fast, skip reuse. After that single reuse, discard safely: while the oil is still warm, sprinkle in FryAway, stir, let it cool to a solid, then scoop and toss.