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Local Kine Wontons

Local Kine Wontons

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Gina

Gina

Cream cheese and crab wontons Hawaiian style! Serve with sweet and sour sauce and Chinese mustard, or with sweet chili sauce. These can also be frozen.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

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  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix the cream cheese, soy sauce, imitation crabmeat, water chestnuts and green onions.
  3. Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Fold into triangles and seal edges with moistened fingers.
  4. In small batches, fry the wontons in the hot oil 3 to 4 minutes, until golden brown. Drain on paper towels.
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Reviews

Kelly58
48

Kelly58

8/22/2006

These are delicious! I have made them twice. The second time, I made the filling the night before and refrigerated. For some reason it was easier working with the filling, when it was chilled. Also, I halved the recipe and still was able to fill 30 wontons. I will be making for a wedding reception I am catering next month. Thanks for the great recipe!!!! Addendum: (2 weeks later) I placed the filling into the wonton skins and then refrigerated for two hours. DO NOT do this. Some of the wontons turned to mushy dough. Always fry immediately after filling the wonton skins. They were still a huge hit!

TheMissJules
32

TheMissJules

9/7/2004

This is a great appitizer loved by many people! This is my boyfriends FAVORITE! He's always asking me when I'm going to make it for him again. =0) Instead of using imitation crab, I use canned crab meat. It can get pricey though. I also wrap mine differently. I like being able to taste a lot of the crab & cream cheese when I bit into it... so what I do is take a wonton wrapper, put a spoonful of the mixture in the center, dab beated eggs on the edges, put another wonton wrapper on top & press all the edges together to seal. I make sure there isn't any air bubbles in there either because it'll explode while frying if there is. I fry them in a skillet & when I fry them, I make sure to keep flipping it that way they don't explode. Anyways, hope that was helpful & not confusing! =0P

G Pendleton
23

G Pendleton

2/27/2007

I made these for Superbowl Sunday and they were a big hit.I tried to freeze some and that doesn't work well. I will make this again.

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