READY IN 45 mins

Giant Won Tons

Read Reviews (16)

"This is a favorite of the men at parties. The first time I made them they were gone in a matter of minutes. These can be kept frozen in baggies until you are ready to serve them. When it is party time, take them out of the freezer, thaw for about one hour, then pop them in an oven for about 20 minutes until they are warm. Serve with BBQ sauce, honey mustard, and salsa for dipping." — Vikki Favreau

Directions

In a large frying pan, brown the beef in 2 tablespoons vegetable oil over medium heat. Mix in water chestnuts, onion, celery, and Worcestershire sauce until combined; there is no need to cook the vegetables. Season to taste with salt and pepper.
Place one tablespoon of the beef mixture into the center of each wonton wrapper. Fold the sides of the wrapper over the filling, and then roll the wrapper up around the filling egg roll style.
In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C). Deep fry rolls until their wrappers are golden brown; fry in batches to maintain an even temperature. Once cooked, place the rolls on paper towels to drain. Serve warm.

Kitchen-Friendly View

PREP 5 mins
COOK 20 mins
READY IN 45 mins

Reviews More Reviews

Jan 28, 2004

My husband really liked them, too. I altered the recipe a little by adding onions instead of celery, 1 cup of cooked rice, 4 tablespoons of soy sauce, and some more spices. I only used 1 pkg of wonton wrappers, which made 60 wontons. The rating I gave for Quickness is low, only because wrapping wontons is never quick.

—Irene

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Jan 04, 2006

Tasty little Wontons! I would actually called them "mini-egg rolls" as they look and taste more like egg rolls. My husband (who cannot stand egg rolls OR won tons LOVED THESE!!). I did adjust the recipe by adding a bit more worcestershire. There were two things I was confused about: 1) How to roll them. Basically just imagine you are rolling a tiny egg roll - just barely tuck in the sides and them roll them the long way. 2) Should I drain the grease before adding veggies? The original recipe said to add oil to the ground beef & this confused me... DEFINITELY drain before adding veggies. ANYWAY - they were REALLY GOOD and I will DEFINITELY make them again.

—CLEARLYCLARDY

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17 Ratings

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Jan 28, 2004

This great recipe is my husband's favorite. The hardest part is remembering to thaw the meat. But it really takes no time at all. It is definitely kid-freindly, because there aren't any real strange ingredients and they can eat it with their hands!!! The first time I made these, my husband ate 14 himself. He loves it when I make these!

—KAA

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Nov 06, 2004

These are really good. For me, one 16 oz. package of small won ton wrappers were plenty. I found as I went along I could actually get quite a bit of meat mixture into the tiny little won ton. I added just 1 stalk of celery. I also added a lot more Worcestershire sauce (maybe 2-3 TB) and some onion and garlic powder for more flavor. They turned out fabulous. I froze them and then baked them just like in the directions for a party and they were a hit. Sweet and sour sauce was the most popular sauce by far. Good recipe!!

—BRECKYNPAIGE

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Mar 26, 2008

I made these and they are great! Everyone really enjoyed them. I couldn't find the won tons at my grocery store so I rolled the mixture in phyllo pastry and it turned out to be very good. I also added about 2 tbs of soya sauce and 2 tbs of worcestershire to the mix. YUM!

—Tanya S.

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Dec 16, 2006

thought these were really good. i left out the celery b/c we dont like it. and added more worcestershire sauce. i also made them like won tons instead of mini egg rolls!

—Melissa

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Dec 31, 2005

Fantastic recipe! However, I find that using dried minced onions instead of real onions, gives these Won Tons a deeper and more intense flavor!

—Tomsmom

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Mar 30, 2008

These were excellent. I initially wasn't too sure how they would turn out but they were really good, especially w/ BBQ sauce. The hardest & most time consuming part is wrapping them into the won ton wrappers. The whole family enjoyed these, they are perfect for a "light dinner".

—RPCA

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Nutrition

Calories
421 kcal
21%

Carbohydrates
41.2 g
13%

Cholesterol
54 mg
18%

Fat
20.7 g
32%

Fiber
1.9 g
8%

Protein
16.1 g
32%

Sodium
420 mg
17%

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

Nutritional Information

Giant Won Tons

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 421
Calories from Fat: 186

% Daily Value *
Total Fat 20.7g 32 %
Saturated Fat 6.9g 34 %
Cholesterol 54mg 18 %
Sodium 420mg 17 %
Potassium 236mg 7 %
Total Carbohydrates 41.2g 13 %
Dietary Fiber 1.9g 8 %
Protein 16.1g 32 %
** Sugars 1g
Vitamin A < 1 %
Vitamin C 2 %
Calcium 5 %
Iron 34 %
** Thiamin 37 %
Niacin 72 %
Vitamin B6 13 %
Magnesium 9 %
Folate 36 %

* 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.