Growing up my favorite part of going to Chinese restaurants, besides playing drums with the chopsticks, was the little bowls of crispy wonton strips served with Duck sauce. I was content with a cup of hot tea and those little bits of crispy goodness. I still love finding a restaurant that serves those, but here in Maine they are few and far between. My mom always kept a package at home and I grew up always putting them in my soup. Now that I’m at home and always have a package of wonton wrappers in my refrigerator, I make my own batches for snacks and soups. My daughter loves to put them in her soup as well and my husband will grab a handful to snack on here and there.
Cut each wonton wrapper into rectangular strips, about 1/4 inch. I get about 5 strips per wonton wrapper.
In a small saucepan, heat oil on medium-high heat. Once the oil is hot, drop in a few strips at a time, making sure not to crowd the pot, and allow to fry until golden brown. Usually only takes about 20 seconds.
Remove the wonton strips and place on a paper towel to absorb excess oil.
Store in an airtight container at room temperature for 1 to 2 weeks
**Alternatively you can bake these at 350. Place on a baking sheet and brush an egg wash over each strip and bake for 10 minutes or until golden brown