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Air Fried Phyllo Mushroom Wontons

Total Time: 55 MIN Makes: 24 wontons
Prep Time: 30 MIN Cook Time: 25 MIN

Delicious rich umami flavor without meat, these gingery sesame mushroom wontons are made with phyllo dough and air fried to flaky perfection!

  • 12 sheets Athens Phyllo® Dough (9” x 14”), thawed
  • 1/2 cup sesame oil, divided
  • 8 ounces shitake mushrooms, 1/4″- 1/2″ diced
  • 3 ounces oyster mushrooms, 1/4″- 1/2″ diced
  • 3 green onions, sliced
  • 1 1/2 tablespoons ginger, minced
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons Chinese rice wine or Sake
  • 2 tablespoons sesame seeds
  • water, for sealing

Dipping sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1/2 tablespoon sesame oil
  • 1 teaspoon chili oil
  • 1 teaspoon honey
  • 2 garlic cloves, minced
  • 1 tablespoon green onions, thinly sliced (both green & white parts)


Thaw one roll of phyllo, following thawing instructions on package.

Heat 2 tablespoons sesame oil in a large sauté pan over medium high heat. Add mushrooms, green onions, ginger, garlic and pepper. Cook stirring frequently, 9-10 minutes or until any liquid has evaporated. Reduce heat to medium low, add soy sauce and rice wine. Continue cooking and stirring 5-6 minutes as mixture thickens slightly. Remove from heat and allow to cool. Once cooled, most liquid will have been absorbed or thickened.

Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface and lightly brush with sesame oil and sprinkle a pinch of sesame seeds. Layer and repeat with 2 more sheets. Do not brush or sprinkle the top layer. Using a sharp knife or pizza cutter, trim 1/2″ off the short end of stack so it now measures 9″ x 13.5″. Cut the layered phyllo in half lengthwise yielding 2 strips each 4.5″ x 13.5″. Cut each of these strips into three 4.5″ x 4.5″ squares. Cover squares with plastic wrap to keep from drying out. Repeat procedure with remaining 9 sheets of phyllo, yielding 24 squares total.

Lay 1 phyllo square on work surface positioned like a diamond shape. Place 1 1/2 teaspoons filling on the bottom half of diamond. Using your finger, dab a little water on the bottom edges of diamond and fold top half over filling forming a triangle and press edges to seal. Dab a little water on the two end points of triangle and gently fold over each other, crossing the tips and pressing them together. Brush lightly with sesame oil. Repeat process with remaining squares.

Place wontons in air fryer with crossed points down. Fry at 350°F for 3 minutes. Turn wontons over and continue to fry 3-4 minutes or until golden. Fry in batches so the wontons are not crowded, approximately 12 at a time depending on air fryer size.

In a small bowl, whisk together all dipping sauce ingredients. Serve with warm wontons.


Serving size: 1 wonton (25g), Amount per serving: Calories 60, Total Fat – 4.5g, Saturated fat – .5g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 110 mg, Dietary Fiber – 0g, Total Carbohydrate – 5g Sugars – 1g, Protein – 1g, Vitamin D –0%, Potassium – 2%, Calcium 0%, Iron 0%


Wontons can also be baked. Place wontons on a baking tray and bake in preheated 375°F oven for 15 minutes or until golden.

Cooking spray can be used as a shortcut instead of sesame oil when layering phyllo.