Crispy Curry Vegetable Wontons (Vegan Recipe)

These Crispy Curry Vegetable Wontons are filled with a mix of veggies flavoured with some curry before being wrapped in some wonton wrappers and cooked to a crisp!

They're also a delicious finger food and best enjoyed freshly cooked with your favourite dipping sauce of choice! Mine is a delicious Thai sweet chili sauce.

This is the filling, which is a mix of vegetables seasoned with some curry powder because I love curry!

Here's how I folded these wontons:

You can find full recipe for these wontons below!

If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight :) 

Are you looking for more delicious, vegan recipes? Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.🌲

Crispy Curry Vegetable Wontons

Makes around 40 wontons

1 pack square wonton wrappers*, thawed in room temperature

2 tbsp sesame oil

3 cloves garlic, minced

1/2 head cabbage (225g), makes 1.5 cups minced

1/2 cup cooked and mashed pumpkin*

100g carrot, makes around 1/2 cup minced

1/2 cup (20g) chives, chopped

1/2 cup (25g) shiitake mushrooms, minced

1 tbsp soy sauce

1 tbsp curry powder

1/2 tsp salt, or to taste

Canola oil or other neutral oil, for frying

Sweet chili sauce or other sauce, for dipping

Chopped spring onions, for garnishing


For the wonton wrappers, make sure to purchase wrappers that contain no egg or dairy.

It’s important to thaw the wrappers in room temperature so they’re not too dry. Wrapping using dry wrappers will cause cracks that you wouldn’t want when folding.

The pumpkin acts as the binder. So if you’re not using pumpkin, feel free to sub with some sweet potato. If not using other starchy vegetable, add in 1 tbsp of cornstarch to the vegetables.


  1. Heat a pan. Add in 2 tbsp sesame oil. Saute the garlic until aromatic. Add in the minced cabbage, carrot, chives, and mushrooms. Once the vegetables are tender, mix in the pumpkin or other starchy vegetable.

  2. Place the filling in a bowl. Leave to cool for a few minutes. If you are not using a starchy vegetable, add in the cornstarch and mix.

  3. Prepare a bowl of water and the wonton wrappers.

  4. Place around 1/2 tbsp of filling in the center of the wonton wrappers. Dip your finger in some water. Run your finger through the top edge of the wrapper and then seal by folding in half.

  5. Seal both pointed edges of the wrapper with a dip of water. Repeat this step for the rest of the wrappers. See photos above for step-by-step wrapping process.

  6. Heat a pan with oil enough to submerge the wontons. Once hot, add in the wontons. Make sure they are evenly spaced and do no stick to one another. Fry until golden brown and crisp, flipping over to evenly brown on both sides.

  7. Enjoy while hot with your favourite sweet chili sauce!

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