I learned a great tip from the Kansas City Culinary Institute‘s Executive Chef Matt Chatfield tonight. Apparently, the dough used to make wonton wrappers will continue to brown after it has been removed from the oil. So only fry your wontons until they are firm and so the filling won’t come out. Then remove them from the oil to a paper towel.
If you fry the wontons any longer, they will take on a brown, almost burnt coloration.
I also learned from a few of the students that wontons don’t necessarily float to the surface when they’re done. I also learned that when they reach a deep black color, they’re burnt. They still taste good, apparently!
Thanks to avlxyz for the pic!