Chinese soup crackers are crisp, golden strips of fried wonton wrappers, often served alongside or on top of soup in Chinese-American restaurants. They take just a few ingredients and minutes to fry, and their light crunch makes a pleasing contrast with broth; this recipe keeps the seasoning simple so the crackers work with many soups.
Ingredients
- 24 square wonton wrappers, about 8 ounces (225 g), thawed if frozen
- 4 cups (950 ml) neutral frying oil, such as canola, vegetable, or peanut oil; the exact amount depends on the width of your pot
- 1/2 teaspoon fine salt (3 g), or to taste
- 1/8 teaspoon ground white pepper (about 0.3 g), optional
- 1/4 teaspoon garlic powder (about 0.8 g), optional
Instructions
- Prepare a draining station. Set a wire rack over a rimmed baking sheet, or line a plate with a few layers of paper towel. Keep a slotted spoon or spider skimmer nearby, along with a small bowl for the seasonings. If using frozen wrappers, thaw them according to the package directions before starting; wrappers that are still icy or damp can splatter in hot oil.
- Cut the wrappers. Stack three or four wrappers at a time and slice them into strips about 1/2 inch (1.25 cm) wide. Separate any pieces that cling together. Keep the cut strips covered with a clean, barely damp towel while you work, but do not let the towel touch them directly for long; too much moisture makes the strips stick and can cause oil to spit. Plan on about 10 minutes for cutting and separating.
- Mix the seasoning. Stir the salt, white pepper, and garlic powder together in the small bowl, if using. Set it beside the draining station so you can season each batch while the strips are still hot. If you prefer plain crackers, use only salt or leave the seasoning off and offer it at the table.
- Heat the oil. Pour the oil into a heavy, deep saucepan, leaving several inches of space at the top so it cannot bubble over. A 3-quart (2.8-liter) pot usually works well with this amount, but use less oil if needed to keep the pot no more than halfway full. Heat over medium to medium-high until the oil reaches 350°F (175°C) on a deep-fry thermometer, generally about 6 to 8 minutes. Do not leave heating oil unattended. If you do not have a thermometer, test one strip: it should bubble steadily as soon as it goes in, without browning almost immediately.
- Fry in small batches. Add a small handful of strips, about one-quarter of the cut wrappers, and gently separate them with the skimmer. Fry for 45 to 60 seconds, stirring once or twice, until puffed in places and pale golden. The strips can darken quickly, so lift them out as soon as they are crisp and lightly colored. Let the oil return to about 350°F (175°C) between batches; adding too many wrappers at once drops the temperature and can leave them greasy. Fry the remaining strips in the same way, usually in four batches.
- Drain and season. Lift each batch over the pot for a few seconds to let excess oil drip away, then spread the strips in a single layer on the rack or paper towel. Sprinkle lightly with the seasoning while warm. Let the last batch rest for about 3 minutes so the surface oil drains and the crackers finish crisping, then serve. The frying and short cooling period take about 18 minutes after the oil is ready.
Tips
- Watch the oil, not just the clock. Wrapper thickness, pot size, and burner strength all affect frying time. Aim for pale gold rather than deep brown: the strips continue to firm as they cool, and a few seconds too long can give them a bitter, toasted flavor. If they brown within seconds, lower the heat and let the oil settle before frying the next batch.
- Keep the wrappers manageable. Wonton wrappers dry out quickly once opened. Cover the unused stack and cut strips with a clean towel while working, and separate strips before they go into the oil. If pieces are stuck together, pull them apart gently rather than dropping a clump into the pot.
- Choose a neutral oil. Canola, vegetable, and peanut oils are suitable for frying because their flavors do not overwhelm the wrappers. Peanut oil has a light nutty note; use another oil if you are cooking for someone with a peanut allergy. Avoid strongly flavored oils such as toasted sesame oil for deep frying.
- Season after frying. Salt and powdered spices cling better while the crackers are still warm. Start with a light sprinkle because the strips are thin and can become too salty quickly. For a more even coating, toss a batch gently in a large bowl rather than shaking seasoning directly over the hot oil.
Serving Suggestions
Serve these crackers in a small bowl with hot soup, or scatter a handful over individual bowls just before eating. They are particularly good with egg drop soup, wonton soup, hot-and-sour soup, or a simple chicken and vegetable broth. Adding them at the last moment preserves their crunch; if they sit in broth, they soften, which some diners enjoy but is different from serving them crisp on the side.
They also make an easy crunchy topping for a chopped cabbage salad, a bowl of rice porridge, or a plate of steamed vegetables with a savory sauce. For a soup bar or casual meal, put out the crackers separately so everyone can choose how many to add. Keep the serving bowl away from steam rising from the soup pot, since steam quickly takes the crispness out of fried wrappers.
Variations
Use egg roll wrappers. If wonton wrappers are unavailable, use egg roll wrappers and cut them into narrow strips. They are often thicker, so the crackers may be larger and a little more substantial; fry a test strip first and adjust the time until it turns pale gold and crisp. Spring roll pastry sheets are another possible option when sold fresh or frozen, but their texture and thickness vary by brand.
Change the seasoning. Try a small pinch of Chinese five-spice powder, ground ginger, or chili powder mixed with the salt. Five-spice has a sweet, aromatic flavor that stands out more than plain salt, so begin with about 1/8 teaspoon for the whole batch. A little toasted sesame seed can be sprinkled on after frying, though it will not stick as well as powdered seasoning.
Make them spicy or sweet. For a savory spicy version, toss the warm strips with a pinch of cayenne or Sichuan chili flakes and salt. For a sweet snack, omit the savory spices and dust the hot crackers very lightly with cinnamon sugar. Sweet seasoning changes the way they pair with soup, so it is best served as a separate snack rather than used as a broth topping.
Bake instead of deep-fry. For a lower-oil alternative, brush or lightly spray strips with oil, arrange them in a single layer on a baking sheet, and bake at 375°F (190°C), turning once, until golden and crisp, about 8 to 12 minutes depending on thickness. Check frequently near the end because the edges can brown fast. Baked strips are usually less blistered and less airy than fried ones, but they are still useful as a crunchy topping.
Storage and Reheating
For the best texture, serve the crackers soon after frying. Let them cool completely, then store them in an airtight container and refrigerate within 2 hours of cooking. They keep for about 3 to 4 days refrigerated, although they gradually lose their crispness as they absorb moisture. Keep them away from uncovered soup, wet utensils, and condensation inside the storage container.
To restore some crunch, spread refrigerated crackers in one layer on a baking sheet and warm them in a 300°F (150°C) oven for 4 to 6 minutes, checking often. Let them cool briefly before serving, since they crisp further as they cool. For food-safety guidance, reheated leftovers should reach 165°F (74°C); these thin crackers do not have a reliable center to probe, so reheat only the amount you plan to serve and make sure they are hot throughout. Do not reheat them in a microwave, which tends to make them chewy. If they smell stale or rancid, discard them rather than trying to refresh them.
After frying, let the oil cool completely before handling. Strain it if you intend to reuse it promptly for another savory frying session, and store it in a sealed container in the refrigerator; discard it if it smells off, looks unusually dark, or foams heavily. Never pour used oil down the sink.
Frequently Asked Questions
Are Chinese soup crackers the same as wonton strips?
In many Chinese-American restaurants, the crisp crackers served with soup are fried wonton-wrapper strips, so the names are often used for the same kind of topping. Names and shapes vary by restaurant and household. This recipe makes thin, crunchy strips rather than a filled wonton or a packaged prawn cracker.
Can I fry the wrappers without cutting them into strips?
Yes. You can fry whole wrappers or cut them into triangles, but use small batches and keep a close eye on them because whole pieces can bubble and brown unevenly. Strips are easier to portion as a topping and generally cook more evenly. If frying whole wrappers, carefully turn them with a skimmer so both sides become crisp.
Why did my crackers turn out greasy or chewy?
Oil that is too cool, an overcrowded pot, or wrappers that are damp can all make the finished strips greasy. Fry fewer pieces at a time and allow the oil to recover to about 350°F (175°C) between batches. Chewy crackers may also need a little more frying or more time to cool on a rack; avoid piling them up while warm, since trapped steam softens them.
Can I make Chinese soup crackers ahead?
You can fry them earlier the same day, cool them fully, and refrigerate them in an airtight container within 2 hours. Re-crisp a small amount in a low oven just before serving. They are best made no more than a few days ahead because their thin texture is vulnerable to moisture, and they are not as crisp after storage as they are freshly fried.
What can I use if I cannot find wonton wrappers?
Egg roll wrappers are the easiest substitute: slice them into strips and expect a slightly thicker, more substantial cracker. Fresh or frozen spring roll pastry can also work, but check the package because some sheets are too thin or fragile for this method. Rice paper is not a direct substitute here; it fries and bubbles differently and does not produce the same familiar wonton-strip texture.