Pimento Cheese Wontons

By: Hannah Lee Leidy
Pimento Cheese Wontons
Photo by Jessie Parks

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Makes 12 appetizer servings


  • For the pimiento cheese:

  • 1 pound shredded Tillamook cheddar
  • 5 ounces cream cheese, softened
  • 3 cups Duke’s mayonnaise
  • ½ cup roasted red pepper, chopped
  • ½ teaspoon Dijon mustard
  • ½ teaspoon sriracha
  • Pinch of black pepper

  • For the wontons:

  • 1 egg
  • 1 tablespoon water
  • 12 wonton wrappers
  • 1½ cups pimento cheese
  • Cooking oil for frying
  1. Make the pimiento cheese: Place all ingredients in a large bowl and stir to combine.
  2. Make the wontons: In a small bowl, whisk the egg with the water to make an egg wash and set aside.
  3. To assemble the wontons, place a wonton wrapper on a flat counter surface.
  4. Add heaping teaspoon of pimento cheese to center of the wrapper.
  5. Dip a finger or brush in the egg wash and “paint” all four edges of wrapper with the wash.
  6. Fold wonton in half, corner to opposite corner, to make a triangle. Seal tightly all around. Make sure there are no air pockets or holes in the wonton.
  7. Fold the longer two triangle points together and seal to make the wonton shape.
  8. Add 1 to 1 ½ inches of cooking oil to a cast iron skillet or wok and heat to 375 degrees.
  9. Add a few wontons to the oil to fry, turning occasionally until they are golden brown. Remove them to a draining rack placed over a baking sheet to drain excess oil.
  10. Serve with dipping sauce of your choice.

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