Water Chestnut Wontons

Water Chestnut Wontons


17 people made this

These little wontons are a great finger food at parties. They can also be kept frozen after frying. Just thaw about an hour and reheat in the oven for 20 minutes. Serve with dipping sauce.

Vikki Favreau

Serves: 12 

  • 1 packet wonton wrappers
  • 750g beef mince
  • 1 (225g) tin water chestnuts, drained and minced
  • 1 medium onion, finely chopped
  • 2 stalks celery, chopped
  • salt and pepper to taste
  • 2 dashes Worcestershire sauce
  • 1/4 cup vegetable oil

Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

  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 centre 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 hot. Deep fry wontons 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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