This recipe is very simple to make and has been a winner at EVERY celebration! I’m not sure where I obtained the recipe, but it’s ono (which is Hawaiian for “delicious”)! The recipe has been requested so frequently that I’ve decided to include it. Even those who dislike spam are fans of it! It’s time to share the delicious recipes I received from you all! Aloha, and have fun!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (12 ounce) container fully cooked luncheon meat (e.g. Spam), chopped
- 1 (8 ounce) can water chestnuts, drained and chopped
- 3 tablespoons green onions, chopped
- 3 tablespoons fresh parsley, chopped
- 3 hard-cooked eggs, peeled and chopped
- ½ teaspoon pepper
- 1 ½ tablespoons oyster sauce
- 1 (14 ounce) package square wonton wrappers
- 1 quart vegetable oil for frying
Instructions
- In a medium bowl, mix together the lunchmeat, water chestnuts, green onions, parsley, hard-cooked eggs, pepper, and oyster sauce. Set aside.
- 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.
- 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!
- 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.
Nutrition Facts
| Calories | 330 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 5 g |
| Sodium | 724 mg |
| Sugars | 1 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
First time trying an Asian style dish. I initially forgot to put the Oyster Sauce in, but it was good without too (if you have a picky eater they might like it without). Got them a little too dark and the ones that were perfect got munched up before the photo. So, ya, they are pretty good.
The recipe turned out good. I’m curious how other people are transporting fried food to an event without it turning out like leftover fried foods tend to do – soggy or at least less than crunchy. I tried baking the shells as another person commented but could not get the filling in them once baked. A stuffed batch is being baked now – we’ll see how that turns out.
I made the recipe as is for a Luau themed party. I made them in advance and froze them, so all I had to do was pop them in the fryer. They were a huge hit and were devoured as fast as I could fry a batch!
My guests did like these, but for me they lacked panache. They turned out beautiful to look at but they need more flavor. Maybe it’s the Spam, maybe trying ground pork would have the zing I was looking for. One thing for sure…. you absolutely must have a dipping sauce with them (something sweet). We used Duck Sauce. This recipe did spark me to want to try different things with won ton wrappers but next time I think I’ll use a recipe off the won ton skin package insert. I’m very sorry, Rozewski 🙁
I’ve had a similar recipe for over 25 years. No egg or oyster sauce! Grate the spam, grate the water chestnuts and add a little ginger, along with the chopped green onion. Grating the spam makes it easy to form into ball, and stuff the wonton wrapper. Since I like Spam I do a taste test of the filling to see if I added enough ginger. I grew up in Hawaii so spam was a regular on our table. The only hard part is grating the water chestnut, this is tedious, but worth not having chunks of water chestnuts, which I really don’t care for.
These were delicious! I probably would not have minded the oyster sauce, but I was taking these to work and I know a lot of people might be picky; therefore, I took someone’s suggestion on the reviews and used pineapple juice, same amount. Made the rest of the recipe as is. These were a hit!
These were surprisingly good..I was nervous in putting water chestnuts and oyster sauce with spam but it went well together..you couldn’t taste the chestnuts and the oyster sauce was not overpowering.. I gave it a four cause the spam wontons tasted so much better with sweet and sour or with soy sauce to dip them in..instead of eating them by themselves.
Wow — These are wayyyyy tasty. Made them exactly per the recipe and everybody loved them. Novelty of Spam Appetizer at Hawaiian Dinner + Surprising Deliciousness = Complete Winner
Love these!!! Only substitution was hoisin sauce for the oyster sauce. I used my Cuisinart chopper to chop everything very fine. They’re delish!!!
People were shocked to learn that there was spam in there. It didn’t stop them from eating them all up.
As a former “spam hater”, I was skeptical of this recipe. I made a couple test won tons, fried them, and taste tested. These are amazing … I couldn’t believe something with spam and hard boiled eggs as main ingredients could be this good. I took them to a luau this evening … served them with a sweet/sour dipping sauce and garnished them with mini skewers alternating pineapple chunks and maraschino cherries. They were a hit … no leftovers.
Okay, the filling makes WAY more than what you could possibly stuff in 14 oz. of won ton wrappers(I had at least half leftover) but it was really good and I highly recommend. This was only the second time I had tasted SPAM and the first time I had actually bought it. These were really good with some dipping sauce. I watched a video on Youtube for fancy folding but other than that, I stuck to the recipe.
Not really sure what all the hub-bub is about. I really wasn’t thrilled with this recipe. Needed something…cream cheese maybe. Probably won’t try again. I did use my food processor so that cut down on the prep time.
I grew up on SPAM and its cousin deviled ham. This recipe is great, but, adding chopped pineapple set it apart from others that I have tried.
I never thought we would like spam:)
Per reviews, I -1- minced the ham & chestnuts in my food processor -2- used SCRAMBLED eggs -3- rolled to wrap. I used LEFTOVER HAM instead of spam. Made these hours ahead, put in pan lined with wax paper, wax paper between each layer. I thought these were just ok. People at the party had nice things to say & none were left.
I LOVED this, but my daughter and hubby were less than thrilled, I won’t put the oyster sauce in next time, and use sweet and sour sauce or pineapple juice instead.
These wonton were great. I made them for a Christmas party for work that had Hawaiian theme and they may of lasted 5 mins. Even at home, my family couldn’t leave them alone. I deep fried mine in a deep fryer and they came out nice and crispy. I did change the ingredients around a bit, instead of egg I used mango (canned or fresh works great) and I used about an 8 oz can of crushed pineapple as well. Also, if you have problems working with the wonton skins use egg roll skins instead. They are much larger and easier to stuff and handle. Awesome recipe once again. Thanks a million.
I wish I’d copied the previous reviewer and used egg roll wrappers – half a can of spam made about 25 won tons, and it was so tedious folding them up in their little envelopes. I personally don’t think they were worth the effort; I had a couple, and got tired of them fast. Husband, however, enthusiastically munched his way though them, and declared them a ‘solid four.’ Thanks, Elizabeth!
Wow, this recipe’s a keeper! I made these for a Hawaiian-themed party last night and everyone loved them! I had a hard time using the regular sized won-ton wrappers, so I used the larger sized wrappers, and I rolled them up like egg rolls. They were a LOT easier to work with. To save time, I scrambled the eggs like another reviewer suggested. I added some chinese hot mustard alongside the sweet and sour sauce, like they do in Chinese restaurants. That worked well with this recipe.
Awesome recipe!! Every body at the party loved it and had no clue it was made with spam!