READY IN 45 mins

Hawaiian Fried Won Tons

Read Reviews (25)

"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!!" — ROZEWSKI

Directions

In a medium bowl, mix together the lunchmeat, water chestnuts, green onions, parsley, hard-cooked eggs, pepper, and oyster sauce. Set aside.
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.
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!

Kitchen-Friendly View

PREP 20 mins
COOK 25 mins
READY IN 45 mins

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.

Reviews More Reviews

Most Helpful Positive Review

Dec 02, 2003

These won tons are great! The only problem I found was for first time won ton makers (like myself) it would have been VERY helpful to know that you cannot stack the precooked won tons together. I had no idea that when I was ready to cook them I would have a HUGE ball of sticky dough that could not be pulled apart! Out of the 100 I had made I had to throw out quite a big pile of useless goo. Please make sure when you make this recipe to lay your won tons side by side and keep covered so they don't dry out. Also, the recipe makes 10 servings - I tripled it and made about 150 won tons for a party.

—Lisa

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Most Helpful Critical Review

Mar 02, 2005

Maybe my expectations were a little too high on this recipe. I thought it was good, but I don't know if I'll make it again. Maybe I would have enjoyed them more if I didn't know that Spam was in them. My roommate seemed to really like them a lot.

—KARISSAM

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34 Ratings

Aug 28, 2004

I was skeptical after reading the ingredients, but decided to trust the reviewers! These were great. Easy to make. Brought them to a small gathering for a "test run". They were a hit - everybody liked them (of course I didn't tell them the ingredients until after they tried them). I really minced/ground up the filling for a nice even consistency (I put the cubed spam & water chestnuts in my cuisinart) & added an extra Tbsp of the oyster sauce b/c mixture seemed a little dry. Also, I used SCRAMBLED eggs instead of hard boiled (it was quicker). I used regular spam & did NOT find it to be too salty. I made the wontons ahead of time, covered w/ plastic wrap and kept in the fridge for a couple of hours. Brought them to my friends' and fried them up there (it just takes a few minutes) This made about 50 DELICIOUS wontons. Served these with a bottled sweet & sour sauce for dipping- although they were also good without the sauce. Will definitely make a double batch for an upcoming luau. Thanks for the recipe.

—CHRISTAMACD

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Jun 27, 2005

Instead of frying the wontons, which would have taken forever. . .I formed and baked them in mini muffin tins. Then I was able to place them in a ziploc bag. Finally, at the party we just filled up the won ton cups with the filling I stored in a bowl and nuked them for about a minute. Delicious!!

—HIPGAL

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Dec 23, 2006

These wonton were great. I made them for a Christmas party for work that had Hawaiian theme and they may of lasted 5 mins. Even at home, my family couldn't leave them alone. I deep fried mine in a deep fryer and they came out nice and crispy. I did change the ingredients around a bit, instead of egg I used mango (canned or fresh works great) and I used about an 8 oz can of crushed pineapple as well. Also, if you have problems working with the wonton skins use egg roll skins instead. They are much larger and easier to stuff and handle. Awesome recipe once again. Thanks a million.

—strib5

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Dec 02, 2003

Super easy and Onolicious! Only thing though, Use less sodium spam. Mine was kinda salty

—MISS RIPPA

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Jul 20, 2007

I LOVED this, but my daughter and hubby were less than thrilled, I won't put the oyster sauce in next time, and use sweet and sour sauce or pineapple juice instead.

—aspenhall

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Dec 02, 2003

I HATE SPAM, but mysteriously 3 cans of it were in my pantry. Not one to waste with a family of 5, I decided I would try this recipe. It was Ono, which is what we have named this dish at our house. I had Low Sodium and Turkey varities of Spam. I will make this again, thanks Elizabeth.

—THEHASTICKCLAN

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Nutrition

Calories
330 kcal
17%

Carbohydrates
26.9 g
9%

Cholesterol
90 mg
30%

Fat
20.1 g
31%

Fiber
1.4 g
6%

Protein
10.5 g
21%

Sodium
724 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hawaiian Fried Won Tons

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 330
Calories from Fat: 181

% Daily Value *
Total Fat 20.1g 31 %
Saturated Fat 5g 25 %
Cholesterol 90mg 30 %
Sodium 724mg 29 %
Potassium 168mg 5 %
Total Carbohydrates 26.9g 9 %
Dietary Fiber 1.4g 6 %
Protein 10.5g 21 %
** Sugars 0.7g
Vitamin A 4 %
Vitamin C 4 %
Calcium 4 %
Iron 22 %
** Thiamin 22 %
** Niacin 26 %
** Vitamin B6 4 %
Magnesium 6 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.