Won Tons

1 Large Can Spam, Grated

1 ½ Eggs, Beaten

½ C. Green Onions, Chopped

8 Small Water Chestnuts, Chopped

2 Japanese Dried Mushrooms, Rehydrated, Squeezed and Chopped

Or 2 oz. Can Mushrooms, Drained and Chopped (Stems and Pieces)

Place all ingredients in a bowl and combine well with spoon. 

To assemble the won tons, place ½ to 1 teaspoon filling on each Won Ton Pi wrapper and moisten edges with water. Fold into a triangle. Press edges to seal. Cover and store in a single layer in the refrigerator until ready to deep fry. 

Fry a few at a time in oil heated to 365˚ F until puffs are golden. Turn once and drain on paper towels.

May be made ahead and frozen. Thaw completely before frying. 

Yields about 60 won tons. 

Sweet and Sour Sauce: 

¾ C. Sugar

1/3 C. Vinegar

2/3 C. Water

3 Tbsp. Pineapple Juice 

1 Slice Lemon

Dash Salt

2 Tbsp. Cornstarch

1 Tbsp. Water

½ tsp. Red Food Coloring

¼ C. Ketchup

Combine sugar, vinegar, water, pineapple juice, lemon and the dash of salt in a saucepan and heat to boiling. 

Make a paste of the cornstarch and water, and add to saucepan. Cool mixture until thick, stirring often. Stir in the red food coloring and ketchup. 

Yields about 1 ½ cups sauce. 

Lemon Sauce: Combine and heat till boiling.

¼ tsp. Salt

3 Tbsp. Sugar

2 Tbsp. Lemon Juice

3 Tbsp. Water

½ tsp. Corn Starch

Nelson, Barbara; Recipe Basket, From Nadine Fluckiger, original from Eleanor Kondo Ream.