Wonton Snack Bites

    1 hour 20 mins

    Always a hit as party nibbles or picnic food, these are Chinese light bites, filled with chicken and crisp vegetables. You may make them with filo pastry or wonton wrappers, then bake or deep-fry. Enjoy with a fruity chutney.

    1 person made this

    Serves: 6 

    • 3 tbsp vegetable oil
    • 1 tbsp toasted sesame oil
    • 2 skinless chicken breast fillets, about 300g in total, finely chopped
    • 4 green onions, trimmed and thinly sliced
    • 2 carrots, peeled and coarsely grated
    • 1 large turai, coarsely grated
    • 150g bean sprouts
    • 220g can singhare (water chestnuts), drained and coarsely chopped
    • 220g can bamboo shoots, drained and coarsely chopped
    • 2 tbsp soya sauce
    • 1 tbsp dry sherry
    • 6 sheets filo pastry, about 270g in total

    Prep:1hr  ›  Cook:20min  ›  Ready in:1hr20min 

    1. Heat 1 tbsp of the vegetable oil with the sesame oil in a large frying pan over a moderate heat. Add the chicken and fry, stirring constantly, for about 5 minutes until almost cooked through.
    2. Add the green onions with the grated carrots and turai. Stir well to mix. Cover the pan, reduce the heat to low and cook, stirring occasionally, for 4 minutes.
    3. Stir in the bean sprouts with the water chestnuts and bamboo shoots and cook, uncovered, for a further 5 minutes, stirring occasionally. Stir in the soya sauce and sherry and season to taste. Remove from the heat.
    4. Now, stuff wonton wrapper or flio pastry, whichever one you're using. Using a sharp knife, cut the pastry/wrapper widthways into 3 strips, each measuring about 16 x 24cm. Lay these 18 strips in a stack. Lay the top strip lengthways on the work surface and place 1 heaped tbsp of the chicken filling along the end of the wrapper/strip closest to you, but not quite up to the edge. Fold the long edges of the pasty over the filling, then roll up. Lightly oil the end to seal. Place the roll seam-side down on a baking sheet and brush lightly all over with oil. Repeat with the remaining strips and filling.
    5. If deep frying, heat oil in a karhai on high heat till it smokes. Fry each roll, 2 at a time, till a rich golden brown. If baking, preheat the oven to 190°C.
    6. Bake the rolls for 12–15 minutes until golden and crisp. Transfer to a wire rack and allow the rolls to cool slightly before serving.


    To give these rolls a Thai flavour, add 1 finely chopped stalk of lemon grass with the onions, then stir in juice of 1 lime and 3 tbsp chopped fresh coriander at the end of step 3. Omit the soya sauce and sherry.

    cook's tip

    To prepare in advance, make and bake the rolls up to a day ahead, then keep chilled. To serve, reheat them at 190°C/gas 5 for about 5 minutes.

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    Reviews in English (2)


    I used a mixed bag of stir fry veg made this recipe super easy! The filo was a great idea though! Very yummy  -  25 Jun 2013  (Review from Allrecipes UK | Ireland)


    made these tonight - they were very very good - Hubby wants them again today as I still have ingredients left over - I omitted the chicken last night - the pic is with the Chinese dipping sauce on them as well - this was also a big hit  -  26 Feb 2017  (Review from Allrecipes UK | Ireland)