How to Make Shrimp and Spinach Wontons

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They are delicious and as packed with protein as they are with flavor.

spinach shrimp wonton How to Make Shrimp and Spinach Wontons


Spinach-and-Shrimp Wonton’s with Spicy Soy Dipping Sauce 

Serves 6

Dipping Sauce Ingredients:

  • 3 tbsp. low-sodium soy sauce
  • 1 tsp. chile oil
  • 1 tsp. toasted sesame oil
  • 1 tsp. rice vinegar
  • ⅛ tsp. granulated sugar
  • 1 large scallion, thinly sliced crosswise

Wonton Ingredients:

  • 1 tsp. toasted sesame oil
  • 1 tsp. rice vinegar
  • 1 tsp. cornstarch
  • ¼-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
  • ¼ tsp. kosher salt
  • ½ lb. 16 to 20-count shrimp—shelled, deveined and coarsely chopped
  • 1 c. finely chopped spinach
  • 2 tbsp. roughly chopped cilantro
  • 36 wonton wrappers


  1. Make the dipping sauce: In a small bowl, whisk together the soy sauce, chile oil, sesame oil, rice vinegar and sugar.
  2. Stir in the scallion.


  1.  Make the wontons: In a medium bowl, add the sesame oil, rice vinegar and cornstarch and stir to combine.
  2. Stir in the ginger, salt, chopped shrimp, spinach and cilantro.
  3. Place 1 teaspoon of the filling in the center of each wonton wrapper.
  4. Use a pastry brush or your finger to brush 2 adjacent edges of the wonton wrapper with water, then fold the wonton over to form a triangle.
  5. Press the edges to seal. Use a round cutter or a sharp knife to cut off the excess wrapper and create half-circles. (Alternately, you can keep the wontons as triangles).
  6.  Bring a large pot of water to a boil over high heat and add half of the wontons.
  7. Cook until the wontons float and are transparent, about 3 minutes.
  8. Use a slotted spoon to transfer the wontons to a paper-towel-lined plate.
  9. Repeat with the remaining wontons.
  10. Serve the wontons warm with the dipping sauce.
  11. ENJOY!!!