Photo of Crispy Thai Pork and Shrimp Wontons by WW

Crispy Thai Pork and Shrimp Wontons

Points® value
Total Time
23 min
15 min
8 min
Don't be intimidated by homemade wontons—all you do is stuff and fold and then bake until crisp. Serve with a simple sweet and sour sauce.


Ginger root

1 tbsp(s), fresh, coarsely chopped


1 clove(s), large

Lemon grass

1 tbsp(s), tender bottom parts only, chopped

Uncooked scallions

1 oz, coarsely chopped

Cooked frozen shrimp

2 oz, peeled and deveined

Cooked lean boneless pork chop

3 oz, cut into 3.75cm (1 1/2-inch) pieces

Sesame oil

½ tsp(s)

Low sodium soy sauce

2 tbsp(s)

Wonton wrapper

20 item(s), plus a few extra in case some break

Cooking spray

2 spray(s)

Apricot preserves

2 tbsp(s)


2 tbsp(s)

Fresh lime juice

1 tbsp(s)

Fish sauce

1 tbsp(s)


  1. Preheat oven to 200ºC (400ºF).
  2. In the bowl of a food processor fitted with a chopping blade, place ginger, garlic, lemon grass and scallions; pulse until finely chopped. Add shrimp, pork, oil and soy sauce; pulse to combine. Spoon mixture into a small bowl and mix well to combine.
  3. Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet so they look like diamonds.
  4. Fill a small bowl with water and using your finger or a small pastry brush, coat edges of wrappers with water. Spoon a heaping 5ml (1 tsp) of shrimp mixture onto middle of each wrapper; fold each wrap over filling to make a triangle and press to seal edges.
  5. Coat tops of wontons with cooking spray and bake, flipping once, about 3 minutes per side. If wontons are not crispy enough, cook for 1 to 2 minutes more.
  6. Meanwhile, while wontons are baking, in a small bowl, stir together preserves, water, lime juice and fish sauce. Serve wontons with dipping sauce on the side. Yields 4 wontons and about 15ml (1 Tbsp) of sauce per serving.