recipe reviews for:

Hawaiian Fried Won Tons

“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!!”

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Reviewed: Jun. 24, 2009

I grew up on SPAM and its cousin deviled ham. This recipe is great, but, adding chopped pineapple set it apart from others that I have tried.

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Reviewer:

qjn can cook

Home Town: Ontario, California, USA

Living In: Hanford, California, USA

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Reviewed: Nov. 8, 2007

I never thought we would like spam:)

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ALAINDREA

Cooking Level: Expert

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Reviewed: Jul. 26, 2007

Per reviews, I -1- minced the ham & chestnuts in my food processor -2- used SCRAMBLED eggs -3- rolled to wrap. I used LEFTOVER HAM instead of spam. Made these hours ahead, put in pan lined with wax paper, wax paper between each layer. I thought these were just ok. People at the party had nice things to say & none were left.

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2 users found this review helpful

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Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA

Living In: Riverview, Florida, USA

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Reviewed: 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.

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aspenhall

Cooking Level: Expert

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Reviewed: 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.

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strib5

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

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Reviewed: Apr. 30, 2006

I wish I'd copied the previous reviewer and used egg roll wrappers - half a can of spam made about 25 won tons, and it was so tedious folding them up in their little envelopes. I personally don't think they were worth the effort; I had a couple, and got tired of them fast. Husband, however, enthusiastically munched his way though them, and declared them a 'solid four.' Thanks, Elizabeth!

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 23, 2006

Wow, this recipe's a keeper! I made these for a Hawaiian-themed party last night and everyone loved them! I had a hard time using the regular sized won-ton wrappers, so I used the larger sized wrappers, and I rolled them up like egg rolls. They were a LOT easier to work with. To save time, I scrambled the eggs like another reviewer suggested. I added some chinese hot mustard alongside the sweet and sour sauce, like they do in Chinese restaurants. That worked well with this recipe.

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Pamelamo

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Reviewed: Mar. 8, 2006

Awesome recipe!! Every body at the party loved it and had no clue it was made with spam!

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JAYNINE

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Reviewed: 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!!

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HIPGAL

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Reviewed: Mar. 2, 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.

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KARISSAM

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Reviewed: Nov. 23, 2004

I concur! This recipe is always a hit at parties, and I don't tell them it contains Spam 'til AFTER they've had a taste and declared how delicious it is. It's definitely easy, but it's not something you can whip up in 15 minutes, since it takes time to chop the ingredients, fill the won ton wrappers, and then fry them. (Plan for an hour-and-a-half.) They're definitely worth the time, and the smell of deep fried food that lasts in the house for a day or two! Tip #1: The original recipe indicates that it serves 10. My personal experience, though, is that it serves five, so if you're serving 10, you'd better double it!!

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CYNDIMP

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Reviewed: Sep. 4, 2004

We had these for my daughters 1st birthday party (a froggy/swamp theme), they were very good though the tips of the wonton wrappers were so crispy they were a little hard to eat.

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SWDYPDY

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Reviewed: 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.

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CHRISTAMACD

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 13, 2003

I made these for an annual luau potluck, and they were a complete hit! Everyone loved them, especially the people who said they probably wouldn't have even tried them had they known there was Spam involved! I couldn't get anything but small round wrappers at the time, so this recipe made about twice as much filling as I could fit in the smaller wrappers. I took the suggestion of using reduced-sodium Spam and was pleased. I will certainly make these again!

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JENSPIN

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Orlando, Florida, USA

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Reviewed: May 27, 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.

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Reviewer:

Lisa

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Reviewed: Nov. 2, 2002

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.

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