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Kalua Pork & Spinach Won Tons with Tomato & Pineapple Salsa

Featured in the Honolulu Star-Advertiser on March 2, 2016.
Recipe compliments of Julie Morihara-Itagaki - Culinary Arts, Campbell High School.

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Ingredients:

Kalua Pork & Spinach Won Tons with Tomato & Pineapple Salsa

  • 1 1/2 cups kalua pork
  • 1/2 cup frozen chopped spinach, thawed
  • 1/4 cup minced round onion
  • Salt and pepper to taste
  • 40 won tun wrappers
  • 2 egg whites, slightly beaten
  • 3-4 cups vegetable oil for deep frying

Salsa:

  • 2 cups small dice tomatoes
  • 1/2 cup small dice fresh pineapple
  • 1/2 cup small dice sweet Ewa or Maui onions
  • 1/2 cup finely chopped green onions
  • Salt and pepper to taste

Dressing:

  • 1/4 cup small diced sweet Ewa or Maui onions
  • 1/4 cup apple cider vinegar
  • 1/2 cup sugar
  • 2 tablespoons Dijon mustard
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 cup vegetable oil

Directions:

  1. In a skillet, saute the pork, spinach, and onions.
  2. Season with salt and pepper.
  3. Cool slightly.
  4. Place a scant tablespoon of pork filling in the center of each won tun wrapper.
  5. Brush edges of wrappers with egg white.
  6. Press to seal.
  7. Heat oil to 350°F.
  8. Fry won tuns and keep warm.
  9. Combine tomato, pineapple, onion, and green onion.
  10. Season with salt and pepper.
  11. Combine all ingredients.
  12. To serve, top won tuns with salsa and drizzle with dressing.

Makes about 40 won tuns.

Approximate Nutrient Analysis per won tun plus salsa and dressing (not including salt to taste):
110 calories, 8 g fat, 1 g saturated fat, 5 mg cholesterol, 200 mg sodium, 8 g carbohydrate, 0 g fiber, 3 g sugar, 2 g protein

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