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Rhubarb Wontons

Rated as 4 out of 5 Stars

"This is an Asian twist on rhubarb pie. Sweet and tangy rhubarb is wrapped in a wonton wrapper and fried to make a sweet treat with a nice crunch!"
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Ingredients

1 h servings 154 cals
Original recipe yields 20 servings (40 wontons)

Directions

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  1. Place the chopped rhubarb into the container of a blender or food processor. Blend until liquefied. Pour into a large bowl and stir in the flour and sugar until smooth.
  2. Lay a few of the wonton wrappers out at a time on a clean surface. Keep a small bowl of water nearby for dipping your fingertips. Place a generous spoonful of the rhubarb mixture into the centers of the wrappers. Dip your finger in the water and brush onto the edges to moisten. Fold the wrapper into a triangle to seal, then moisten the inside of the two corners and press them against the top corner to seal. Repeat with remaining wrappers and filling.
  3. Heat the oil in a deep fryer or deep heavy skillet to 375 degrees F (190 degrees C). Fry as many wontons as you can at one time without crowding. Turn as needed until golden brown on all sides, about 5 minutes per batch. Use a slotted spoon to remove to a paper towel-lined plate. Serve warm.

Nutrition Facts


Per Serving: 154 calories; 4.7 g fat; 25.9 g carbohydrates; 2.2 g protein; 1 mg cholesterol; 92 mg sodium. Full nutrition

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Reviews

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These were okay. My boyfriend loved them but I really wasn't a fan. Needed to be more rhubarb/sugar, less flour. The texture and taste of the flour just made the filling become pastey. I thi...

These were great! Always looking for a new way to use up my rhubarb, and these hit the spot. I did put some icing sugar on them, but wouldn't need to as the flavor is great!

Made these for a BBQ and everyone LOVED them! I served them sprinkled with powdered sugar and raspberry syrup on the side.