Crispy baked veggie wontons
1
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 20 • Difficulty: Easy
These easy-to-make wontons feature a tasty mix of veggies and tofu seasoned with plenty of ginger and garlic. Serve them dipped in soy sauce or Thai chili sauce for a fun appetizer at your next party. Garnish the sauce with chopped fresh cilantro leaves or green onions as simple way to dress-it up for guests. This recipe is easily doubled to feed a crowd. You can also make the wontons ahead and store in them in the refrigerator, covered with damp paper towels and wrapped in plastic wrap, until ready to bake. Look for wontons near the tofu in the produce section of your supermarket.
Ingredients
Cooking spray
4 spray(s)
Firm tofu
0.5 cup(s)
Uncooked scallion(s)
2 medium
Shredded carrots
0.25 cup(s)
Shredded uncooked napa cabbage
0.25 cup(s)
Fresh mushroom(s)
0.25 cup(s)
Canned water chestnut(s)
3 Tbsp
Cilantro
1 Tbsp
Low sodium soy sauce
1 Tbsp
Hoisin sauce
1 Tbsp
Fresh ginger
1 Tbsp
Jarred minced garlic
1 Tbsp
Kosher salt
0.5 tsp
Egg(s)
1 large egg(s)
Wonton wrapper
20 item(s)
Instructions
1
Preheat oven to 375°F. Line 2 baking sheets with parchment paper or coat pans with cooking spray.
2
In a large bowl, combine tofu, scallions, carrot, cabbage, mushrooms, water chestnuts, cilantro, soy sauce, hoisin sauce, ginger, garlic, salt and egg; stir well to combine.
3
Spoon 1 1/2 heaping teaspoons filling onto center of each wonton wrapper. Wet 2 adjacent wonton edges with water using your finger tip; fold wrapper over filling to form a triangle and press lightly to seal edges. Place on prepared baking sheets and lightly spray tops with cooking spray. Bake until lightly browned, about 10 to 15 minutes. Yields 1 wonton per serving.
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