Directions:
- 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!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.74 Kcal (1385 kJ) | ||
| Calories from fat | 143.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.92g | 24% | |
|---|---|---|---|
| Cholesterol | 56.21mg | 19% | |
| Sodium | 308.5mg | 13% | |
| Potassium | 584.67mg | 12% | |
| Total Carbs | 41.48g | 14% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 4.03g | 16% | |
| Protein | 5.19g | 10% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 1.3mg | 7% | |
| Calcium | 29.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 273.2 Kcal (1144 kJ) | ||
| Calories from fat | 118.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.15g | 24% | |
|---|---|---|---|
| Cholesterol | 46.43mg | 19% | |
| Sodium | 254.83mg | 13% | |
| Potassium | 482.96mg | 12% | |
| Total Carbs | 34.27g | 14% | |
| Sugars | 0.26g | 1% | |
| Dietary Fiber | 3.33g | 16% | |
| Protein | 4.29g | 10% | |
| Vitamin C | 5.4mg | 11% | |
| Iron | 1.1mg | 7% | |
| Calcium | 24.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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