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Kamaboko Won Tons


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Rate this recipe 4.7/5 (3 Votes)
Kamaboko Won Tons 1 Picture


  • 1 block kamaboko (pink and white fishcake)
  • 8 ounces cream cheese, softened
  • 2 tablespoons sour cream
  • 1 tablespoon mayonnaise
  • 1 bunch green onions
  • Salt and pepper to taste
  • 1 (12-ounce) package of wonton wraps
  • Vegetable oil for frying
  • Thai Sweet and Sour Chili Sauce (recipe follows)


Servings 20
Adapted from


Step 1

Place kamaboko, cream cheese, sour cream, mayo, green onions and salt and pepper into food processor and blend until finely mixed. Spoon mixture into the center of each wonton wrap. Dip your finger into a small bowl of water and run along the edge to create a seal; then fold in the sides.

Deep fry in oil for 30-60 seconds or until golden brown. Serve with Thai chili dipping sauce.

Makes 20.

Thai Sweet and Sour Chili Sauce

1/4 cup rice vinegar
1/4 cup catsup
1/4 cup sugar
1/4 cup unsalted butter

In a saucepan, combine 1/4 cup each rice vinegar, catsup, sugar, and unsalted butter. Stirring occasionally, heat until butter melts. Mix well.

Makes about 1 cup.


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