SPAM® Spread Crispy Wontons

SPAM® Spread Wontons (left 3) and Libby’s Potted Meat Wontons (right 3), with Mae Ploy Thai Sweet Chili Dipping Sauce (masked as Kamen Rider V3) in the center

Now back again under a non-Shallow Hal hypnotic state; this after listening to Anthony Robbin’s motivational CDs 20 more times, I’m ready for my second date with SPAM® Spread. This time making Crispy Wontons! Mmmm, doesn’t that look yummy!?!?!?!?

I figure since this is somewhat a mutated version of ground pork, wontons would be the perfect vessel to carry them. And hopefully the magic of deep-frying will kick it up notches unknown to mankind (in Emeril’s words). And believe me, SPAM® Spread and Libby’s Potted Meat needs ALL the kickin’-it-up-a-notch, bamming help it can get!

This project begins with the wrappers, for which I picked up this pack of Sun Noodle brand Wonton-Pi from Don Quijote…

Sun Noodle Wonton-Pi, $1.99/pack from Don Quijote

There’s enough in this pack to make wontons for an army, but I just have a meager 4 ounces (approximately) total of potted meat products to stuff them with. Therefore I added the standard supporting roll ingredients to the mix to add volume and also, more importantly, make the filling as authentic to the dish as possible. That would be the addition of minced shrimp, water chestnuts, green onions, oyster sauce, sesame oil and shoyu…

SPAM® Spread Wonton Filling, also including fresh shrimp, water chestnuts, green onions, oyster sauce, sesame oil and shoyu

I forgot to buy fresh ginger to add in it. Ah minah, no need. Da’ oystah sauce already get plenny’ flavah.

Here’s the Libby’s Potted Meat Wonton filling mixture…

Libby’s Potted Meat Wonton Filling, also including fresh shrimp, water chestnuts, green onions, oyster sauce, sesame oil and shoyu

Stir those ingredients together to combine and here’s how it looks…

SPAM® Spread Wonton Filling, clear for active duty

Libby’s Potted Meat Wonton Filling, clear for active duty

Doesn’t that look delicious!?!?!?!? ***runs out the back door grunting, hacking and gagging***

Thankfully those additional ingredients netted more mystery meat wonton filling to work with.

Place about a teaspoon in the center of each wonton pi…

Then with your fingers, “paint” some egg wash (or water) along all four edges, then fold them over to make a triangle like this…

Press on the joined edges to seal it. You’ll get the hang of it quick. It’s really easy. You can deep fry them just like that, but I like to then take this triangle shape and wrap it around my finger, joining the two outside points of the triangle so that they end up looking like this…

Really though, as far as shapes, sky’s the limit! Fold them however you want. Look for a few ideas online. Main thing, especially with this potted meat stuff, is that you seal the filling well, lest you have “polluted” oil.

Then simply drop them in the hot oil….

Drop them in oil (I used vegetable oil on this occasion) that’s about 360ºF, then from there it takes anywhere from 2-5 minutes to get each one golden brown and delicious (“GBD”). Use a slotted spoon or a Chinese spider to work with them in the oil. Be careful not burn yourself.

When each batch reaches “GBD” status, remove them from the hot oil and place on a dry paper towel to blot out the excess oil, then plate ’em up!…

Again, that dipping sauce with the funny face featuring sesame seed eyes, a carrot mouth and green onion antennas is none other than Mae Ploy Sweet Chilli Sauce, imported from Thailand…

Folks, if you don’t have this sauce in your pantry, next time you get to an asian grocery store, GET THIS. I promise, you’ll LOVE it. This sauce is especially great with anything deep fried, whether it’s meat, poultry, fish, pastries, fruits, candy, insects, car parts, or what we have here with these God-forsaken wontons. OMG (no double-pun intended)… awesome!

In fact, I used it to drown out that icky Vienna Sausage flavor the Libby’s Potted Meat Wonton still had and worked like a charm! The sauce is perfectly balanced between sweet and hot, with a pronounced chili pepper flavor, yet subtle and almost tomato-like. Really ono. It’s also kinda’ gelatinous, which makes it adhere well to anything you dip into it. Plus, it’s really cheap! That big 32 oz. bottle was just $3.19 regular price at Don Quijote. What a deal!

How does it look inside after it’s fried? Like this…

SPAM® Spread Wonton (left) and Libby’s Potted Meat Wonton (right)

Notice the chunks of shrimp in both, which really helped the potted meat stuff out. I mean REALLY helped it out. Yet also notice that the SPAM Spread and Libby’s Potted Meat practically, for the most part, melted away. All that was left behind were gritty bits of true-t0-its character-in-flavor protein from each. A testament that most of its volume is made up of congealed fat. Lovely.

I say both were just, eh, OK. Certainly not as bad as eating it cold, straight out of the can, but nothing I’d put into a published recipe book (well besides what’s being published here).

For this application, the SPAM® Spread tasted better, thanks to its more “hammy-porky” flavor profile. Yet I’d take REAL pork over this stuff ANY day.

Unlike how it should be, the star of this wasn’t the filling at all, but the golden brown and delicious, deep-fried wonton along with that fantastic Mae Ploy sauce. I could just deep-fry wontons plain and serve them as chips with the sauce and it’d be great. In fact, that would make a great pupu!

Would I serve my best friends SPAM® Spread or Libby’s Potted Meat Crispy Wontons as pupus? If they too listened to Anthony Robbin’s motivational CDs 40 times over before arriving to the party, yes. If not, no.

Well that was interesting.

Coming up in the final part of this series while abusing my digestive system and potentially reducing my lifespan, we’ll explore SPAM® Spread Wonton Min!…

SPAM® Spread Wonton Min (left) and Libby’s Potted Meat Wonton Min (right)

“Shallow Hal needs a!….

Don’t miss part I of this series…

SPAM® Spread on Rice ‘n Crackers


9 thoughts on “SPAM® Spread Crispy Wontons

  1. dog food neva looked betta 😉 jk….

    I use these won ton wrappers all the time, its the best, you can freeze any unused won tons and or wrappers, just sprinkle some cornstarch .

  2. Love that Mae Ploy sweet chili sauce. I would drink it straight out of the bottle if my stomach let me.

    I found it for about $2 a large bottle at one of the nicer grocery stores in my neighborhood. I used it as a dip after frying up some frozen lumpia and frozen Costco potstickers. Ono!

    I think I’ll pass onthe Spam spread, but I love the fact that you made fried wontons with them!

  3. Shar, have you found any particular brand of wonton-pi better than the other? I like the Sun Noodle brand because it’s always sold fresh in our stores locally, never frozen. I find Sun Noodle’s Wonton-pi is also very pliable and resistant to tearing. Durable stuff.

    Jenny, me too. They should come out with Mae Ploy shooters. Just add Tequila or Gin and a lime wedge. Definitely great with Lumpia; spring and summer rolls too. Shoots, great licked off a car bumper! Wow, $2 in your neck of the woods is a great price! Costco should start carrying it in even bigger sizes.

  4. My favorite brand of won ton skins are the Panda Brand which is sold at 99 Ranch Markets here in LA (sorry the one in Honolulu closed a while back). The factory is owned by my BIL’s cousin in Monterey Park and seems to be the cheapest in price. They come in three different thickness by color of wrapper, pink for thin, yellow for medium, and blue for thick. I prefer the thick for gau gees and gyozas but the thin for siu mai or soup won tons. They don’t sell the Sun Brand skins here in LA but I love their noodles which they have at Marukai.

    I think the Mae Ploy chili sauce is probably the best brand for deep fried foods including won tons and chicken. It looks raging hot and spicy with all of the red chili but surprisingly mild with a garlicy after taste. It goes on sale sometimes here for $1.39 which is a bargain. I always have a bottle in the pantry since it keeps well for a long time.

  5. It not bad with sauce and always on the shelve at home. Wonder about hotdog or kimchee hotdog in wonton wraper. Gone Wonton Wrapers Crazy.

  6. Pomai Dude Man,
    You cooking again? Awesome recipe and ideal. Great for guys to hang out with me snack. It may sound funky but with ingredient like shrimp and water chestnut ect. Can’t go wrong and with sauce too.

  7. Clinton, wow that’s nice to be able to choose it by thickness. I’ve never seen that here. Perhaps in Chinatown, but our regular supermarkets mostly carry just one type from several different vendors. I bought the Ling Ling Pot Stickers (which are actually shaped like Gyoza) from Costco a long time ago, but found the wonton TOO thick on those. Wow, $1.39 is a bargain indeed. Is that for the 32 oz. size or the 12 oz. size? The one I have is the 32 oz. which sells for $3.29 here.

    Amy, don’t fret, I’ll be making REGULAR wontons in an upcoming post. That will have ground pork, along with shrimps and prawns! I’ll also make Crab Rangoon. Yummmm, cream cheese.

    Kelike, yeah this time I’d say I was COOKING, unlike saimin, which really I was just MAKING. 🙂

  8. Pomai, you’re hilarious.

    If you’re in Chinatown, there’s a noodle factory on King St down between Kekaulike and River, across from Oahu Market. They make pretty good fresh skins and noodles in a variety of thicknesses.

  9. Nate ’88, mahalo for the 411 on that. I suppose if one was inclined to do so, you could simply bust out a rolling pin and make it thinner. Or double them up to make it thicker, using water to bind them. Something like that.

    As for fresh (not frozen) Wonton-Pi wrappers, along with Sun Noodle, many of our local grocery stores also carry Chun Wah Kam Noodle Factory brand (the Manapua folks).

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