Deep-Fried Wan-Ton with Sweet Chilli Dipping Sauce

2013-05-19 21.59.07 2013-05-19 22.13.18 DSCN2310 DSCN2311 DSCN2312 DSCN2313 DSCN2314 DSCN2315 DSCN2316 DSCN2317

Ingredients: makes 16

  • 1 pkt mini-pasty pastry rounds/ 16 x 10cm rounds of filo pastry
  • 2 skinless sausages
  • a handful of mixed chopped vegetable (as you wish – whatever you have to hand)
  • ½ teaspoon sesame oil
  • pinch Chinese 5 spice powder
  • 3/4 teaspoon dark soy sauce





  • blend the sausages, veg, soy, 5 spice and sesame oil with a hand blender – not too wet
  • lay out the pastry circles
  • place approx ¾ teaspoon of mixture in the centre of each round
  • pinch closed like an old fashioned purse
  • gently drop into a deep-fat fryer
  • fry until golden and floating
  • strain & drain
  • serve with sweet chilli sauce for dipping – I use shop bought because I’m lazy!
  • can be frozen before frying


I experimented making them fuller as you will see from the photos – it’s ok but hard to get them to seal well, hence only 12 in the plated picture.


You can double the mixture and make some delicious Chinese burgers


WARNING NOTE: If like me you are a complete idiot and intend to deep-fry in an open pan over gas, NEVER leave it unattended, let NOTHING distract you and KEEP one finger on the flame control AT ALL TIMES – FIRST SIGN of a splash – SHUT OFF THE GAS!!!  Always turn off the gas before lifting the food from the pan. Please be careful!



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