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Hawaiian Fried Won Tons

SUBMITTED BY: ROZEWSKI PHOTO BY: Caroline C

"This recipe has been a hit at EVERY party and it's so easy to make! I'm not sure how I got the recipe but it's ono (means 'delicious' in Hawaiian)!! I've received so many requests for the recipe, I've decided to add it. Even people who don't like Spam, love it!! I've gotten wonderful recipes from you all it's about time to share the goodies! Aloha and enjoy!!"
RECIPE RATING:
The reviewer gave this recipe 21 stars. This recipe average a 4.5 star rating.
Read Reviews (16)
PREP TIME  20 Min
COOK TIME  25 Min
READY IN  45 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 (12 ounce) container fully cooked luncheon meat (e.g. Spam), chopped
  • 1 (8 ounce) can water chestnuts, drained and chopped
  • 3 tablespoons green onions, chopped
  • 3 tablespoons fresh parsley, chopped
  • 3 hard-cooked eggs, peeled and chopped
  • 1/2 teaspoon pepper
  • 1 1/2 tablespoons oyster sauce
  • 1 (14 ounce) package square wonton wrappers
  • 1 quart vegetable oil for frying

DIRECTIONS

  1. In a medium bowl, mix together the lunchmeat, water chestnuts, green onions, parsley, hard-cooked eggs, pepper, and oyster sauce. Set aside.
  2. On a clean flat surface, such as a cutting board, lay out 4 to 6 wonton skins at a time. Place a tablespoon of the meat mixture into the center of each one. Keep a small bowl of water next to the work area to dip fingers in. Use wet fingers to moisten the corners of each wrapper. Quickly pinch all 4 corners together to seal in the filling. If it doesn't hold, use more water. Keep filled wontons covered with plastic wrap to prevent drying while the others are made.
  3. Heat one inch of oil in a deep heavy skillet over medium-high heat, or heat recommended amount of oil in a deep-fryer to 365 degrees F (185 degrees C). Fry wontons for a few minutes on each side, or until golden. Remove to paper towels to absorb excess grease. Enjoy the grinds!

FOOTNOTES

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2003 by Lisa
These won tons are great! The only problem I found was for first time won ton makers (like... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2004 by CHRISTAMACD
I was skeptical after reading the ingredients, but decided to trust the reviewers! These were... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2003 by MISS RIPPA
Super easy and Onolicious! Only thing though, Use less sodium spam. Mine was kinda salty MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 27, 2005 by HIPGAL
Instead of frying the wontons, which would have taken forever. . .I formed and baked them in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2003 by THEHASTICKCLAN
I HATE SPAM, but mysteriously 3 cans of it were in my pantry. Not one to waste with a family... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2006 by Pamelamo
Wow, this recipe's a keeper! I made these for a Hawaiian-themed party last night and everyone... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2003 by JENSPIN
I made these for an annual luau potluck, and they were a complete hit! Everyone loved them,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2005 by KARISSAM
Maybe my expectations were a little too high on this recipe. I thought it was good, but I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2007 by Stephanie Knewasser
Per reviews, I -1- minced the ham & chestnuts in my food processor -2- used SCRAMBLED eggs -3-... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2006 by strib5