Hoi An–Style Fried Wontons (Shrimp & Pineapple)

Hoi An–Style Fried Wontons
(Shrimp & Pineapple)
🏮 🏮 🏮
Celebrating the Lunar New Year

When my brother shared photos of the famous Hoi An fried wontons he was enjoying in Vietnam, I was instantly inspired. Crispy, golden, topped with shrimp and pineapple — they looked utterly irresistible. With Lunar New Year in full swing and the Bellagio Conservatory alive with lanterns and blooms, pandas and koi celebrating the Year of the Fire Horse, it felt like the perfect moment to recreate a little of that festive magic at home.

These fried wontons hail from Hoi An, the charming central Vietnamese town known for its vibrant food culture. The local specialty is an open-faced, crispy shell with a well‑balanced, tangy topping.

My version recreates the sweet, savory, mildly spicy glaze. Fish sauce brings a caramelized depth that makes the shrimp taste fuller and more complex, adding an umami component. Dried red chilies fried in oil are served on the side for those wanting more heat.

Served as an appetizer or shared plate, they’re emblematic of Hoi An’s love for texture, freshness, and dishes meant to be enjoyed together. I served the wontons over a bed of curly green leaf lettuce, garnished with cilantro.

Hoi An–Style Fried Wontons Recipe

Ingredients

For Frying:

• Square wonton wrappers

• Avocado oil, for frying

For the Topping:

• 1 T. avocado oil

• 2 T. finely minced shallot

• 1 t. minced garlic

• 8 oz. raw shrimp – peeled, deveined, diced

• ½ c. fresh pineapple, small dice

• ½ c. cherry tomato, halved or quartered

• 2 T. scallions, finely sliced

• 2 T. Heinz chili sauce

• 1 T. fish sauce

• 1 t. sugar

• Freshly ground black pepper

Optional:

• Avocado oil

• Dried red chilies, seeded, broken into pieces

To Finish:

• Cilantro sprigs

• Curly green leaf lettuce, for serving

Method

1. Fry the wonton bases

Heat 1–2 inches of avocado oil to 350°F.

Fry the wonton wrappers in batches until golden and crisp, about 30–45 seconds.

They will blister and curl slightly.

Drain on paper towels and set aside.

2. Prepare the shrimp topping

Heat 1 T. avocado oil in a medium skillet over medium heat.

Add shallots and cook until softened and fragrant, about 1 minute.

Stir in garlic and cook another minute.

Add chopped shrimp and cook until just opaque, about 2 minutes.

Fold in pineapple, tomato, and scallions and cook another 1–2 minutes to soften slightly.

Stir in Heinz chili sauce, fish sauce, sugar, and black pepper. Simmer gently until slightly thickened but still spoonable, about 2–3 minutes.

3. Optional red chilies

Fry the chilies briefly in hot oil until they start to turn dark.

4. Assemble

Arrange curly green leaf lettuce on a serving platter.

Place the crisp wontons on top of the lettuce. Spoon the warm shrimp mixture over each one.

Finish with cilantro sprigs.

Serve immediately while the bases remain crisp and the topping is warm. Serve chilies on the side.

More Vietnamese Recipes

Shrimp and Chayote Stir-Fry

Dungeness Crab with Cellophane Noodles

Happy Lunar New Year!