Recipe by Danielle Tarango
"These won tons are easy and amazingly good. Trick all of your friends into thinking you are a gourmet in just 20 minutes! Please note! Won tons are best when they are eaten directly after cooking. This recipe can be made in advance, however wait to fry them until just before serving. Wasabi can be found in many common grocery stores and Asian grocery stores."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sweet hot mustard
1 (8 ounce) package
cream cheese, softened
medium onion, minced
1 (8 ounce) can
water chestnuts, drained
fresh parsley, chopped
1 (16 ounce) package
small won ton wrappers
I made this recipe for a tapas party and they were the hit of the evening! I changed two things. First, instead of regular onions, I used green onions which gave a more asian flavor and instead of frying, I placed on a cookie sheet sprayed with light cooking spray and then sprayed the wontons with the cooking spray liberally. Bake in a 350 degree oven for about 20 minutes or until golden and crispy. We also had someone bring a pineapple cream dip and that went perfect with these babies! Yummy! I have already been asked to make them for our next get together.
I didn't care for them very much. I only used about two-thirds of the bunch of parsley and to me even that much was over powering. I'm not a fan of the imitation crab so if I make these again I will use shrimp or real crab; use the green onions; and add garlic and pepper. We'll see. Gave it three stars because some people ate them.
Great recipe. My kids gobbled them up! I made a few adjustments to the recipe;skipped the chestnuts added green onions and garlic powder. Also a pinch of cornstartch to hold it all together. Came out great. I will be serving these at my next party!
These are good won tons, and this recipe makes enough for me to serve half and freeze the other half. I like sweet and sour dipping sauce with these also.
My husband isn't fond of crab but he enjoyed these. I didn't think they were all that time consuming as some have posted. My biggest suggestion is watch the lil buggers when you're frying them up. They go from brown to burnt in the blink of an eye. The only wasabi sauce I could find at the store was a horseradish wasabi. It was WAY too hot for me, but the heat-lovers at our dinner party loved it.... as they wiped the tears from their eyes and blew their noses. ;)
These were very good. It takes a long time to make but it is worth it. The recipe makes a ton. I would recommend putting half in the freezer before frying so you can have some when you have less time. Definitely worth trying.
very good recipe thankyou
Very,very good! Served them with Soba with Toasted Sesame Seed Sauce. Went together very well!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 402
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a pecan-studded cheese ball with Cheddar and cream cheese.
This hot dip is loaded with spinach, artichokes, and plenty of gooey cheese!
See how to make a creamy crab dip baked in a bread bowl.