Hawaiian Fried Won Tons

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!!"

Ingredients 45 m {{adjustedServings}} servings 330 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 724 mg
  • 29%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, mix together the lunchmeat, water chestnuts, green onions, parsley, hard-cooked eggs, pepper, and oyster sauce. Set aside.
  2. On a clean flat surface, such as a cutting board, lay out 4 to 6 wonton skins at a time. Place a tablespoon of the meat mixture into the center of each one. Keep a small bowl of water next to the work area to dip fingers in. Use wet fingers to moisten the corners of each wrapper. Quickly pinch all 4 corners together to seal in the filling. If it doesn't hold, use more water. Keep filled wontons covered with plastic wrap to prevent drying while the others are made.
  3. Heat one inch of oil in a deep heavy skillet over medium-high heat, or heat recommended amount of oil in a deep-fryer to 365 degrees F (185 degrees C). Fry wontons for a few minutes on each side, or until golden. Remove to paper towels to absorb excess grease. Enjoy the grinds!
Tips & Tricks
How to Make Fried Rice

See how to turn leftovers into a fast and delicious meal.

The Best Chicken Fried Steak

See how to make real Southern-style chicken-fried steak with creamy gravy.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Rate recipe

Your rating


Reviews 27

  1. 36 Ratings


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.


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!!

Christa MacDonald

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.