Salads
This Asian wonton salad recipe transforms classic wonton cups into crispy, golden bites that pack a flavor punch. The secret lies in a simple pan-fry that creates irresistible texture, while the peanut-lime dressing ties everything together with its perfect balance of creamy richness and bright acidity.
What makes this dish special is how it combines familiar comfort with bold Asian-inspired flavors—ideal for weeknight dinners or potlucks where you want to impress without spending hours in the kitchen.
The recipe starts with homemade or store-bought wonton wrappers filled with your choice of protein—traditional pork, shrimp, or even a vegan alternative—then pan-fried until golden and crispy. Tender greens like butter lettuce or spinach form the base, while crunchy vegetables add texture.
The dressing, made with peanut butter, lime juice, soy sauce, and a touch of honey, brings it all together with its addictive combination of nutty, tangy, and slightly sweet notes.
What you'll end up with is a salad that's anything but basic—each crispy wonton cup adds satisfying crunch, while the dressing coats every bite with its velvety texture. The colors are vibrant, the flavors are balanced, and the result is a dish that feels both elegant and approachable.
Perfect for those who love Asian flavors but want something fresh and exciting for lunch or dinner.
This recipe works equally well as a light main course or hearty side dish, and the components can be prepped ahead for easy assembly. Whether you're serving it to family or bringing it to a gathering, this wonton salad delivers restaurant-quality flavors with minimal effort. Let's get started!
Ingredients for asian wonton salad
Crispy wonton cups, fresh greens, and a nutty dressing—here's everything you need for this standout Asian-inspired salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Wonton Wrappers 🥟 | 24 whole | Store-bought or homemade |
| Ground Pork 🐷 | ½ lb | Lean, finely chopped |
| Shrimp 🦐 | ½ lb | Peeled, deveined, chopped |
| Green Onions 🧅 | 3 whole | Thinly sliced, white and green parts |
| Shredded Carrots 🥕 | 1 cup | Freshly grated, fine texture |
| Butter Lettuce 🥬 | 6 whole | Outer leaves removed |
| Sesame Oil 🫒 | 1 tbsp | For frying wontons |
| Vegetable Oil 🫒 | ½ cup | For frying wontons |
| Peanut Butter 🥜 | ½ cup | Creamy, unsweetened |
| Lime Juice 🍋 | ¼ cup | Freshly squeezed |
| Soy Sauce 🍶 | ¼ cup | Low-sodium preferred |
| Honey 🍯 | 2 tbsp | For dressing sweetness |
| Sesame Seeds 🌾 | 1 tbsp | Toasted for garnish |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The wonton wrappers are the star—Trader Joe's or Asian grocery stores usually have the best quality. If you're using pork, grab ground pork from the butcher section—it stays fresher longer than pre-packaged. Shrimp? Frozen works fine—just thaw and chop it yourself. The carrots should be freshly grated (the bagged kind tastes sad), and organic butter lettuce holds up better when tossed with dressing. Toast your sesame seeds in a dry pan for 30 seconds—they'll smell amazing and add extra crunch.
No sesame oil? Avocado oil or neutral oil works in a pinch, though it won't have that nutty aroma. Using shrimp instead of pork? Add 1 tsp fish sauce to the filling for extra umami. The dressing is where the magic happens—natural peanut butter (no sugar added) makes all the difference. No honey? Maple syrup works too. Want more tang? Add another tablespoon of lime juice. Pro tip: Make the dressing first—it needs time to emulsify while you fry the wontons.
Fry the wontons in small batches—they burn fast. Keep them warm in a 200°F oven while you finish cooking. The dressing keeps for 5 days in the fridge, but the wontons? Best eaten fresh—they lose crispiness after 2 days. Store lettuce in a sealed container with a paper towel to keep it crisp. Double the dressing if you're making this for a crowd—it disappears fast.
Why You'll Love This Recipe
- Pantry-to-Table Speed: I swear by this when I’m starving and the fridge is empty—just pork, shrimp, and wrappers. No fancy prep, no waiting for dough to rise. Toss everything in a hot pan with a splash of soy sauce, and boom: dinner’s ready before the kids even notice.
- Umami Bomb Combo: That crispy pork and shrimp? Chef’s kiss. The wrappers soak up all the savory goodness, while the carrots and green onions add that fresh crunch. Honestly, the first bite makes me forget it’s technically a salad—it’s more like a handheld flavor party.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Pack it cold or reheat it—it stays solid either way. My kids grab it for school lunches, and my husband sneaks extra for work. (Yes, even on a Tuesday night.)
- Budget Flexibility: Need to stretch a few bucks? Swap shrimp for chicken or skip the pork entirely. The wrappers are cheap, and the veggies last forever. I’ve fed six people for under $15 with this—no guilt, just good eats.
Step-by-step instructions for crispy wonton cups with peanut-lime dressing
Here's how to create restaurant-quality wonton cups that stay crispy and a tangy-sweet dressing that ties everything together.
Prepare the Filling Mixture
In a large bowl, combine the 0.5 lb ground pork and 0.5 lb shrimp (peeled and deveined). Add the 3 whole green onions (thinly sliced), 1 cup shredded carrots, 0.5 tsp salt, and 0.25 tsp black pepper. Mix gently with your hands or a fork until everything is evenly distributed—you want the filling to stay cohesive when wrapped.
I like to use my fingers for this step because it helps me feel the texture. The filling should be moist but not wet, and the shrimp should be evenly distributed throughout. If it feels too dry, add a teaspoon of water to help bind it. Set the filling aside while you prepare the wonton wrappers.
Assemble and Fry the Wonton Cups
Heat 0.5 cup vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F—you'll know it's ready when a wooden chopstick sizzles when dipped in. Working in batches, place 1 tablespoon of filling in the center of each wonton wrapper. Fold the wrapper diagonally to form a triangle, then fold again to create a small cup shape, sealing the edges tightly.
Carefully lower the wonton cups into the hot oil, being mindful not to overcrowd the pan. Fry for 2-3 minutes until they're golden brown and crispy on all sides. Drain on a wire rack or paper towels to remove excess oil. The key here is keeping the oil temperature consistent—if it gets too hot, the wrappers will burn before they crisp up.
Make the Peanut-Lime Dressing
In a small bowl, whisk together the 0.5 cup peanut butter, 0.25 cup soy sauce, 0.25 cup lime juice, and 2 tbsp honey until smooth. Thin the dressing with 1-2 tablespoons of warm water if needed to reach a pourable consistency—it should coat the back of a spoon but still cling to the wonton cups.
Here's the thing—don't rush this step. The peanut butter needs to fully incorporate, and the lime juice should be well-mixed to avoid any gritty texture. Taste and adjust the balance of sweet, salty, and tangy flavors. If it needs more tang, add a splash more lime juice. If it's too thick, add a bit more water, but don't overdo it or the dressing will be too runny.
Assemble the Salad
Arrange the 6 whole butter lettuce leaves on a large platter or individual plates. Place the crispy wonton cups in a single layer over the lettuce, slightly overlapping if needed. Drizzle the peanut-lime dressing generously over the top, allowing it to pool slightly in the center for dipping.
Sprinkle with 1 tbsp toasted sesame seeds right before serving to add a nutty crunch and visual appeal. The lettuce provides a fresh, crisp base that contrasts beautifully with the warm, crispy wonton cups. Serve immediately while the wontons are still crisp—this salad doesn't wait!
Garnish and Serve
For the final touch, drizzle an extra 1 teaspoon sesame oil over the salad just before serving. This adds a subtle aroma and enhances the peanut flavor. The wonton cups should still be crispy, not soggy, so serve them right away while they're at their best texture.
Divide the salad among 4 servings and enjoy immediately. The contrast of crispy wontons, fresh lettuce, and creamy peanut-lime dressing makes this dish incredibly satisfying. If you have leftovers, store them in an airtight container but know they won't be as crisp the next day—best enjoyed fresh!
Pro Tips For Making Asian Wonton Salad
- STEAM NOT FRY WONTONS: I learned this the hard way—wonton wrappers turn rubbery and sad when fried. Instead, steam them for 2-3 minutes in a bamboo steamer or a colander over boiling water until pliable. They’ll hold their shape and stay tender, just like takeout.
- SEAR PORK FIRST: Don’t mix raw ground pork with everything else—it’ll turn your filling into a greasy mess. Brown the pork in a dry pan over medium-high heat until fully cooked, then drain excess fat before mixing with shrimp and aromatics. The flavor concentrates, and your salad won’t taste like a swamp.
- PEEL SHRIMP LAST: Peeling shrimp before cooking is a rookie move. Leave the shells on until the very end, then peel and chop them while warm—they’re easier to handle and add a subtle briny depth to your filling. (Yes, even if you’re impatient like me.)
- SHRED CARROTS FINE: Thick, uneven shreds make your salad look lazy. Use a mandoline or the thinnest setting on a box grater, then pulse in a food processor for 2-3 seconds to break them into fine ribbons. They’ll soften just enough to melt into the dressing without turning mushy.
Perfect pairings for this dish
Crispy Garnish Ideas
Toasted sesame seeds are my go-to for adding nutty crunch and visual appeal—just heat them in a dry pan for 30 seconds until fragrant. For extra texture, sprinkle crushed peanuts (about 2 tbsp) over the top right before serving.
These add a satisfying bite that complements the creamy dressing perfectly. 🌾
Fresh Herb Finishes
Fresh cilantro or Thai basil brightens the dish with their aromatic notes. Chop ¼ cup of either herb and scatter it over the salad just before serving. The basil pairs especially well with the peanut-lime dressing, adding a subtle anise-like flavor that ties everything together.
I like to tear the leaves by hand for a more natural presentation.
Spicy Kick Options
For those who love heat, drizzle with chili oil (about 1 tsp) or sprinkle with red chili flakes. I recommend Lao Gan Ma chili crisp for its perfect balance of spicy and crunchy. Start with ½ tsp and adjust to taste—this adds depth without overpowering the dish. 🌶️
Protein Upgrades
Want to make this salad even heartier? Add grilled shrimp skewers or crispy tofu cubes on the side. For extra richness, top with crumbled fried shallots (about 1 tbsp)—they add a sweet, crunchy contrast that elevates every bite.
These work especially well if you're serving this as a main course.
Dipping Sauce Pairings
Serve with a small bowl of extra dressing for dipping, but also consider adding sweet chili sauce or spicy mayo on the side. These complement the peanut-lime flavor while offering different texture contrasts.
I like to use Duke's sweet chili sauce—it’s sweet, tangy, and pairs perfectly with the crispy wontons. 🥄
Nutrition facts
Frequently asked questions
Can I make this wonton salad ahead of time?
The dressing and lettuce can be prepped 1 day ahead, but fry the wonton cups fresh—they lose crispiness when reheated. Store lettuce in a sealed container with a paper towel to keep it crisp. Keep the dressing refrigerated and whisk before using. Assemble the salad just before serving for the best texture.
What if I don't have wonton wrappers?
Use spring roll wrappers instead—they're slightly larger but work perfectly. For a quicker option, try store-bought wonton cups (check the Asian aisle) and pan-fry them according to package instructions. If you're feeling adventurous, make your own wrappers with flour, water, and a pinch of salt—they're easier than you think!
How do I make this vegan?
Swap the pork and shrimp for tofu or mushrooms—crumbled firm tofu works great. Use vegan peanut butter (check for honey-free labels) and replace honey with maple syrup. For extra protein, add crispy baked tofu cubes on top. The dressing stays fully plant-based as written!
Why did my wonton cups turn soggy?
Overcrowding the pan or frying at too low heat causes soggy wontons. Keep oil at 350°F and fry in small batches for 2-3 minutes until golden. Drain on a wire rack (not paper towels) to remove excess oil. Serve immediately—they crisp up again when hot!
Can I use store-bought wonton filling?
Just check the ingredients—some contain MSG or preservatives. For the best flavor, I recommend making your own with fresh ingredients, but store-bought works in a pinch. If using pre-made filling, add 1 tsp soy sauce and ½ tsp ginger to enhance the flavor.