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Giant Won Tons

Giant Won Tons

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    45 m
Vikki Favreau

Vikki Favreau

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 420 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

Irene
44

Irene

1/28/2004

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.

CLEARLYCLARDY
32

CLEARLYCLARDY

1/4/2006

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.

KAA
27

KAA

1/28/2004

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!

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