Sesame Wonton Crisps & Wasabi Dipping Sauce

Updated: Dec 20, 2019

Crispy wontons with sesame seeds, five spices, and coconut aminos crunch light and airy with hot wasabi dipping sauce providing the kick. Get the recipe!

Lectin Free Gourmet Sesame Wonton Crisps

Every Christmas Eve Eve my family would head downtown to Minneapolis, eat dinner at the Nankin then cross the streets in the city's warm skyways to and see Santa at Dayton's. We loved the egg foo young and the Peking duck, but Chinese food in general was always part of our Christmas tradition.


Something Asian during the holidays is a must for me still today. I've been known to hit my favorite Chinese restaurant for Christmas dinner when it's just us.


Obviously being lectin free, that's out of the question. But these sesame wonton crisps are just fancy enough to serve the holiday guests, and to keep out of the kitchen before the big meal.


They're made very much like tortilla chips. And with a little imagination and some Asian fusion, we have perfect wonton crisps. Most of the ingredients you probably already have in your arsenal. And the ones you don't are readily available at your local Asian market or natural grocer.


But before you gather all your ingredients, let's talk about the hot wasabi dipping sauce. This is the sauce I've made for years to serve with seared ahi. But it makes a great Asian chip dip. It's got an up-your-nose-with-a-wasabi-hose kick, and you'll love how this sauce complements the sweet and salty wontons.


Okay, enough talk! Let's make these!

The Recipe


LFG Sesame Wonton Crisps

1/2 C Tapioca Starch

1/4 C Sorghum Flour

1 t Black Sesame Seeds

1 t White Sesame Seeds

1/4 t Asian Five Spice Powder

1/2 t Cayenne

1/2 t Iodized Salt

1/4 C Coconut Oil

1 t Black Sesame Oil

1/3 C Ice Water

1 T Coconut Aminos


LFG Wasabi Dipping Sauce

2 T Mayonnaise (made with avocado oil)

1 T Hot Chinese Mustard

1 t Prepared Wasabi Paste

1 T Coconut Aminos

1/2 t Ginger


Step 2: Make the Wasabi Sauce

In a medium bowl, whisk together the mayonnaise, mustard, wasabi, coconut aminos, and ginger until blended smooth. Cover and set in the fridge to let the flavors intensify.


Step 2: Make the Wontons

In a food processor with dough blade, add flours, sesame seeds, five spice powder, cayenne, and salt. Pulse once or twice to incorporate. Add coconut and sesame oils. Pulse three times or until you have pea size crumbs. In a pourable measuring cup, mix 1/3 cup water with 1 T coconut aminos. Add a few ice cubes.


With processor on, slowly stream in the ice water mixture. You may not need all of it. Stop adding water when a dough ball forms. Touch the dough. If it's wet and sticky you're done. If it feels dry, add a little more ice water until the dough ball softens. You want a sticky wet dough that spreads slightly when you dump it out. Dump the wet dough out onto a cutting board. Divide the dough into 8 equal portions.


Step 3: Pan Set the Wontons


Preheat a deep fryer filled with coconut oil to 310 degrees F. If you don't have a deep fryer fill a deep saucepan half full with oil. Next, cut a parchment sheet into 6"x6" squares. Heat a cast iron skillet on medium high. Keep coconut oil spray handy for the pan. Drop a dough portion onto a parchment square. Place a piece of plastic wrap on top. Be sure the plastic wrap is at least 6"x6" square.


Flatten into a 5 inch round wonton with a tortilla press or set a heavy Dutch oven or cast iron skillet directly over the center of the plastic covered dough ball. Press lightly. You want the wonton to be about 1/10 inch thick. Peel the plastic sheet off. Spray the hot skillet. Pick up the wonton with the parchment paper and flip, wonton side down, onto the hot frying pan. After 10 seconds you should be able to peel off the parchment easily. Flip the tortilla immediately and fry for another 10 seconds until barely set. You don't want to cook the tortilla at this point, but you want to be able to handle it without it falling apart. Remove from heat and set aside. Repeat until all wontons are pan set.


Step 4: Fry the Wontons

With a sharp knife, quarter each pan-set wonton so you have 4 triangle pieces, like restaurant style tortilla chips. Drop as many triangles as will fit comfortably in a single layer in your deep fryer. I can do 12 triangles at a time. Fry them until they crisp up, turn golden brown, and have some airy, bubbly edges. Drain them onto a paper towel. Repeat until all wontons are fried. The wontons are plenty salty on their own, so no additional seasoning is needed.


Serve wontons warm with hot wasabi dipping sauce with a little lime zest or fresh wasabi shaves on top. ENJOY!






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