Reviewed: Apr. 28, 2012

These were great, Definitely a recipe to keep, even my 2 year old who does not always like spicy foods loved these. And I will be sharing this recipe with friends and relatives.

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Reviewer:

Salafi_Sister

Cooking Level: Intermediate

Home Town: Iron River, Michigan, USA

Reviewed: Nov. 16, 2010

Just had these for dinner and they were fabulous! I followed another users suggestion and added cream cheese and they turned out perfect! Also for desert we used the extra wonton wrappers and filled them with banana and caramel for desert which was a pleasant added bonus! :) great recipe!

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4 users found this review helpful

Reviewer:

NavyWife19

Reviewed: Nov. 9, 2010

Delish! I didn't read the directions very well before making these so I didn't cook the celery at all. I liked it this way though, it gave it a nice crunch. We served these with a avocado ranch dip.

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4 users found this review helpful

Reviewer:

Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Aug. 19, 2010

made this at home and the family LOVED it! being of south asian descent i would tweek the recipe and add a bit more hot sauce, but otherwise it was perfect!

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4 users found this review helpful

Reviewer:

SalmaSyed

Reviewed: May 22, 2010

Scaled the recipe down to make 12 wontons...eating them now for lunch. I think the flavor is good but they are a little on the dry side. The only thing I did differently was add bleu cheese in place of the cheddar. Next time I will try what the other reviewer said and add cream cheese to the mixture.

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6 users found this review helpful

Reviewer:

Abbey

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Manchester, Iowa, USA

Living In: Marion, Iowa, USA

Reviewed: Feb. 27, 2010

It was a little dry. If you add the cream cheese to the mixture and some cheddar cheese and then put it into the wonton wrappers and fry them,they are much more tasty and moist.

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11 users found this review helpful

Reviewer:

bucky

Reviewed: Jan. 20, 2010

I put this filling inside phyllo dough, rolled it up, brushed with a little melted butter, and baked at 350 for 11 minutes. (Next time I would go 13, or else spray them with PAM spray also to crisp them faster.) My apologies to the original poster as what I did with their filling no longer constitutes a wonton, but the filling is delish :-) I missed the flavor of blue cheese in these and would add that next time or else serve with blue cheese dressing to dip.

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10 users found this review helpful

Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Dec. 31, 2009

Very tasty appetizer to add to your collection. We followed the directions without modifications and they were great. We will definetlly them again!

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3 users found this review helpful

Reviewer:

Roukie

Reviewed: Dec. 29, 2009

I used shredded bleu cheese instead of cheddar...yummo

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4 users found this review helpful

Reviewer:

JMwalsh

Reviewed: Dec. 18, 2009

YUMMY! Super easy to make, just a little time consuming to wrap up in wonton. Huge Hit!! I made exactly to recipe and like them best that way! - can be frozen... but I would recommend layering with wax paper or something because the wontons gets sticky and then you will end up with one big glob.

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3 users found this review helpful