Photo of Crispy Thai pork and shrimp wontons by WW

Crispy Thai pork and shrimp wontons

Points® value
Total Time
28 min
20 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.



2 medium, coarsely chopped

Fresh ginger

1 Tbsp, fresh, coarsely chopped


1 Tbsp, tender bottom parts only, chopped


1 clove(s)

Cooked lean pork tenderloin

3 oz, cut into 1 1/2-inch pieces

Cooked frozen shrimp

2 oz, peeled and deveined

Less sodium soy sauce

2 Tbsp

Sesame oil

½ tsp

Cooking spray

4 spray(s)

Wonton wrapper

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

Apricot preserves

2 Tbsp


2 Tbsp

Fresh lime juice

1 Tbsp

Fish sauce

1 Tbsp


  1. Preheat oven to 400ºF.
  2. In the bowl of a food processor fitted with a chopping blade, place scallions, ginger, lemon grass and garlic; pulse until finely chopped. Add pork, shrimp, soy sauce and oil; pulse to combine.
  3. Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet so they look like diamonds when facing you.
  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 teaspoon 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 1 wonton and a scant teaspoon sauce per serving.