Water Chestnut Wontons

    Water Chestnut Wontons

    Recipe Picture:Water Chestnut Wontons
    1

    Water Chestnut Wontons

    (17)
    25min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (17)

    Reviews in English (16)

    by
    44

    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.  -  28 Jul 2000  (Review from Allrecipes USA and Canada)

    by
    32

    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.  -  04 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    27

    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!  -  22 Jun 2000  (Review from Allrecipes USA and Canada)

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