- 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
- 1/2 teaspoon pepper
- 1 1/2 tablespoons oyster sauce
- 1 (14 ounce) package square wonton wrappers
- 1 quart vegetable oil for frying
- 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.
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