Crispy beef wontons

    Crispy beef wontons

    (17)
    10saves
    45min


    19 people made this

    About this recipe: These tasty morsels are a little labour intensive, but the results are really worth it. Beef and water chestnuts are wrapped in wonton wrappers and fried to perfection. Serve with your favourite dipping sauce.

    Ingredients
    Serves: 12 

    • 800g wonton wrappers
    • 675g minced beef
    • 1 (225g) tin water chestnuts, drained and finely chopped
    • 1 medium onion, finely chopped
    • 2 sticks celery, chopped
    • salt and pepper to taste
    • 2 dashes Worcestershire sauce
    • 4 tablespoons vegetable oil, divided

    Method
    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    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, then roll the wrapper up around the filling egg roll style.
    3. In an electric deep-fat fryer or a heavy saucepan, heat oil to 190 degrees C. Deep fry wontons until golden brown; fry in batches to maintain an even temperature. Once cooked, place on kitchen towels to drain. Serve warm.
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    Reviews & ratings
    Average global rating:
    (17)

    Reviews in English (17)

    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 US | 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 US | 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 US | Canada)

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