Asparagus-Cream Cheese Wonton Fries Recipe

Asparagus-cream cheese wonton fries. The best asparagus recipe ever? Click through for recipe.

This isn’t the healthiest asparagus recipe you’ll ever come across. But it’s one I think you’re gonna love.

Just the other day, I tried a dish similar to this one at Tiger Sushi at Mall of America. It was fabulous. The kind of dish that makes me want to run home and immediately try recreating it myself. Which is what I did, just hours later.

Thankfully the ingredient list was pretty short, keeping the cost down and the process simple.

The Cost: $3.25 For 8 Asparagus-Cream Cheese Wonton Fries

When asparagus is in season, this appetizer recipe is super affordable.

A large package of egg roll/wonton wrappers costs about $3.00, and now I have enough left over to make homemade egg rolls or some other dish.

All in all, eight of these asparagus fries cost about $3.25. A pretty cheap appetizer, if I do say so myself.

Asparagus cream cheese wonton fries. Click through for recipe!

Cutting The Egg Roll/Wonton Wrapper The Right Size

For each asparagus fry, you will need to use one egg roll wrapper to get the right shape. However, using an entire egg roll wrapper will yield too thick of a fry, and the inside layers won’t cook.

To ensure a crispy fry, I cut the egg roll wrapper down to about 3/5 of its original size. To do so, simply lay the wrapper in front of you in a diamond shape. Cut the right 2/5 of the wrapper off and discard. Then spread the cream cheese mixture down the right side of the wrapper, lay the asparagus spear on top, and start folding to the left. Seal the edge with a bit of water.

Experimenting With Egg Roll/Wonton Wrappers

People have a tendency to freak out a little bit when cooking with wonton wrappers. But take my word, it’s extremely easy.

If you can work with a tortilla shell, you should have no problem working with a wonton wrapper.

To make the wonton wrapper stick to itself, just seal the edge with a bit of water. Done!


Check out these other wonton wrapper-based recipes:


Asparagus-Cream Cheese Wonton Fries
Yield: 8 asparagus fries

Asparagus-Cream Cheese Wonton Fries

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 8 large asparagus spears
  • 8 large wonton/egg roll wrappers
  • 8 tablespoons cream cheese
  • 1/2 teaspoon garlic powder
  • Oil, for frying


  1. Par cook asparagus: Bring a large saucepan filled with water to a boil. Place asparagus spears into water and cook for 30 seconds. Remove from boiling water and rinse with cold water to stop the cooking process. Set aside. (Alternatively, you could microwave the asparagus spears for about 20 seconds to soften slightly).
  2. Assemble wonton fries: Mix cream cheese and garlic powder together. Assemble each asparagus fry as noted above.
  3. Fry: Heat 3 or 4 tablespoons of cooking oil in a large frying pan over medium-high heat. The oil is hot enough when you dip the edge of a wonton wrapper in it and it sizzles. Fry 3 or 4 asparagus fries at a time. Once one side is brown, rotate and cook another side. Proceed until the whole asparagus fry is lightly golden brown. Place asparagus fries on a plate lined with paper towels to remove excess oil. Serve with sweet chili sauce, wasabi mayonnaise, or your favorite dipping sauce.

19 Responses to “Asparagus-Cream Cheese Wonton Fries Recipe”

  1. 1

    Chung-Ah | Damn Delicious — June 11, 2013 @ 8:37 pm

    I love cooking with wonton wrappers! And these “fries” are son fun. Can’t wait to give it a try!

    • Haley replied: — June 12th, 2013 @ 6:03 pm

      I know – there are so many things you can do with a wonton wrapper!

  2. 2

    Melissa Klotz — June 11, 2013 @ 11:51 pm

    What a great idea!!

  3. 3

    Vikki — June 12, 2013 @ 5:18 pm

    love this, always looking for a new way to eat asparagus, and having it wrapped in a crispy wrapper is right up my alley

    • Haley replied: — June 12th, 2013 @ 6:03 pm

      Nothing beats fried vegetables 🙂

  4. 4

    liz | carpe season — June 13, 2013 @ 2:58 am

    You totally had me at the title of this recipe. I saw it in igoogle page and squealed a little inwardly. Sounds so delicious and easy! Love it!
    Quick question: what do you mean by “large” wonton wrappers? The ones I have used from my grocery store are about 2×3 inches. Does this sound similar to the size you use?
    Also…you can freeze unused wonton wrappers (tightly wrapped in plastic of course). They do great in the freezer!

    • Haley replied: — June 13th, 2013 @ 1:05 pm

      Hey Liz! I’m so glad you asked this question, because my instructions/description of the wrappers is probably confusing. What I really meant to say was use an egg roll wrapper, which I always find right by the wonton wrappers in the grocery store. They’re probably 6 x 6 or so. I’m sure you know what I’m talking about, but just in case, I found a link to this product:

  5. 5

    Thomas Bonjour Morton — June 27, 2013 @ 3:21 am

    These look delicious!! I want to give this a try!

  6. 6

    vanessa — July 8, 2013 @ 6:46 pm


    This recipe sounds great and I can’t wait to try it.
    In your comments you provide a link to egg roll wrappers that are likely 6×6, but in your description you don’t indicate what size wrapper you’re using, so I’m unsure as to how big 3/5 is. Are the wrappers you’re using 6×6?


    • Haley replied: — July 9th, 2013 @ 3:11 am

      You’ll need to use a 6×6 egg roll wrapper for this recipe. However, you will need to cut it down a bit (down to three-fifths of the original size). That way, there is a good wrapper to asparagus ratio. If you use a whole egg roll wrapper without cutting it down, the inside portion of the wrapper won’t cook properly, so you would have a crisp outer crust and a chewy inner crust. Hope that helps!

  7. 7

    Jess — July 12, 2013 @ 12:08 am

    Wondering if anyone tried these baked? I’ve baked egg rolls (just sprayed with cooking spray so they get golden) and was thinking this might work…. I’m unfarmliar with cooking asparagus… Should I cook it longer before rolling it in the wonton if I’m going to bake it ?? Thank you so much!!!

    • Haley replied: — July 13th, 2013 @ 4:02 am

      Hey Jess! I bet these would be great baked. I don’t think it would be necessary to cook the asparagus longer. I like my asparagus with a bit of crunch anyway. Hope this helps!

  8. 8

    Heather — September 15, 2013 @ 11:51 pm

    I was wondering if you serve them hot or cold or can you do either?

    • Haley replied: — September 22nd, 2013 @ 5:08 am

      Definitely hot. They get a little soggy if you let them sit out too long.

  9. 9

    Will — October 15, 2014 @ 7:02 pm

    I have just recently found won tons for snacking and happy hour to be honest….I needed something light yet easy to make..
    Parmesan won ton chips came out..
    Spray the sheet pan the won ton’s stict yet slide eaislt..Before any topping use a sharp knife and cut into trianges…light spray to help make a little course salt , herbs, and parmesan stick..pre heat 400* top of oven.about 8 minutes tops just till you see the cheese start to brown..let em rest a bit then they will slide off the cookie sheet…Thes chips keep their snap all night and even the nent day they were snackable,
    They make great scoops for spinach dip, or hey put some dip in the folded over wonton, spray and bake like chips for a creamy spinach dip purse…go bree and a touch of brown sugar and an almond slices….
    There seem to be endless ways to fill , roll, or smear these tasty wontons…And the actual soup is easy enought as well…
    Thanks for the asparagus idea I like that it is going in my collection of won ton ideas

    • Haley replied: — October 25th, 2014 @ 3:33 am

      Thanks for the idea, Will! Next time I buy wonton wrappers, I’m going to give your recipe a try.

  10. 10

    Mary — January 3, 2015 @ 4:24 am

    I’m a little confused about how much to cut off. If we are to use 6×6 wrapper, how much is 2/5, would be easier for me in 6ths. I could do the conversion but….
    Do you end up with a triangle or rectangle when you go to roll it?
    I roasted 2 garlic garlic cloves & added 1/2 tsp of salt instead of garlic salt.
    The reason I wanted to learn to make these was because at Michael Midgley’s pub here in SJ County they charge $9 for 3 spears!!!
    I just paid $5 for a pound. Thanks for a great recipe

    • Haley replied: — January 4th, 2015 @ 11:22 pm

      Hey Mary!
      Did you lay the wonton wrapper in front of you in a diamond shape? Then if you cut off the right 2/5, you’ll get the right shape. Hope that helps!

  11. 11

    Tara — April 25, 2017 @ 1:17 am

    Yum! These sound delicious! Definitely making a batch next time asparagus is on sale!

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