Pinsec Frito (Filipino Fried Wonton)
Pinsec frito is a Filipino-style fried wonton with a crispy golden wrapper and a savory filling of meat and vegetables, perfect for snacking or sharing.
Prep Time10 minutes mins
Cook Time3 minutes mins
Total Time13 minutes mins
Course: Appetizer
Cuisine: Filipino
Keyword: fried dimsum, fried wontons, pinsec frito
Servings: 6 servings
Calories: 324kcal
Author: Manny
- 1/4 kilo lean beef finely chopped
- 1/4 kilo shrimps chopped finely
- 1 pc onion chopped finely
- 1 pc carrot chopped finely
- 1/2 cup singkamas or mexican turnip finely chopped
- 1 tsp. MSG
- 1/2 tsp. salt
- 50 pcs. wanton wrapper
- 1 egg
- 2 Tbsp. cornstarch
- Cooking oil for deep frying
How to cook pinsec prito:
Mix thoroughly all ingredients (chopped beef, shrimp, onion, carrot, singkamas, MSG, salt, cornstarch and egg) except wanton wrapper and oil for deep frying.
Place 1/2 tsp. mixture into one corner of wrapper, moisten edge of wrapper by dipping your finger in water and fold it to seal forming a triangle.
Fry in deep fat until golden brown.
Serve with sweet-sour sauce. Serve hot. Good for 6 persons.
Cooking Tips:
Keep the Filling Moist but Not Watery
A good pinsec frito starts with the right filling texture—juicy but firm enough to hold together. If your mixture is too wet, the wrapper will tear and the filling might spill out while frying. Add a bit of cornstarch or breadcrumbs to absorb excess moisture without drying the mixture.
Seal the Edges Properly
When folding the wrapper, always moisten the edges with water before pressing them together. This helps create a tight seal, keeping the filling safely inside as it fries. A well-sealed wonton means crisp edges and no messy leaks in the oil.
Fry in the Right Oil Temperature
Make sure your oil is hot enough—around medium-high heat—before dropping in the wontons. If the oil is too cold, they’ll soak up grease and turn limp instead of crispy. Too hot, and they’ll brown too fast without cooking the filling through. 