Pour vegetable oil into a pot and heat over medium heat to 355°F to 360°F. Meanwhile cut wonton wrappers into strips. To do so separate the stack of wonton wrappers into 6 stacks. Cut each stack into strips about 2/3-inch wide. Line an 18 by 13-inch rimmed baking sheet with paper towels. Working with about 1/6th of wonton strips separate them then carefully drop into the preheated oil. Let fry about 30 to 60 seconds until golden brown. Use a large spider strainer to remove the strips, carefully dab the strainer against the top to let the excess oil drip back into the pot. Transfer to the paper towels to drain, season lightly with salt if desired. Repeat with remaining wonton strips while working in batches. Let cool then store in an airtight container for up to 4 days.
