Reviewed: Jun. 29, 2009

These were fabulous! DH and I made these together tonight. I had to run and buy a second package of wrappers so none of the meat mixture would go to waste. Next time we'll use one and a half times the recipe with two packages of wrappers.

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mme13

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2009

These were fantastic! I did substitute per what I had on hand - I used salad shrimp and put it through the food processor with all of the ingredients. I also cooked it in a pan with peanut oil and used only half the amount of oil and only about 2 minutes til' done. We loved them - thanks for sharing!

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Sides Family

Cooking Level: Intermediate

Home Town: Johannesburg, Michigan, USA

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Reviewed: Oct. 7, 2008

Thought this would be better than take out wontons, sadly to say....it lacks flavor & or interest in this house :-( Thanks for a jumping off point though! :)

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Shirley K

Cooking Level: Expert

Home Town: South San Francisco, California, USA

Living In: Lake Villa, Illinois, USA

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Reviewed: Jul. 12, 2008

These were pretty good but I have a couple of suggestions. First of all, I used pork sausage (in a roll). Secondly, I added some Chinese cabbage to the veggie mixture and sauteed them just a few minutes. Lastly, I would recommend NOT using a deep fryer. They seemed to IMMEDIATELY rise to the top. Some were willing to "turn over" but some were not so I had to leave the cover open and hold them down. Served with Teryaki veggies and dipped them in sweet and sour sauce (boyfriend used sweet chili sauce). Overall, not bad but needs a bit more flavor - garlic perhaps?

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BROSNANFAN

Cooking Level: Expert

Home Town: Minden, Louisiana, USA

Living In: Springfield, Illinois, USA

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Reviewed: Jun. 29, 2008

I made these yesterday for a party and everyone could not stop eating them and asking me for the recipe. There time consuming but well worth it!!

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Lizard

Cooking Level: Beginning

Home Town: Kitchener, Ontario, Canada

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Reviewed: Mar. 29, 2008

I have made these three times now and everyone keeps asking for more. For dipping, I poured terayaki sauce in small individual bowls. TIP: I froze two dozen UNCOOKED (place them in layers in a small box to avoid breaking off corners of triangles). Thanks Grandma!

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rainey

Cooking Level: Expert

Home Town: Poquoson, Virginia, USA

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Reviewed: Mar. 26, 2008

Pretty good, it seems like it's missing something though, kind of bland. This recipe worked well both fried and in soup. I only used about 1/2 of the filling for one package of wonton wrappers so I'd cut the recipe in half next time.

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