Prep Time 25 mins

Bake Time:10

Total: 35min

Makes 40- 50 Bites

I started making these wonton bites to serve as appetizers for parties and private dinners, and they are such a hit people eat all the wontons they fill up before the dinner 😂. So this is a highly delicious and baked recipe full of veggies. The wontons are light, flavorful, and a great way to indulge in a classic in a healthier way. These bites are chalk full of veggies like cabbage, mushroom, carrots, and ginger. These are vegan, but serve them to anyone- and they are such a crowd pleaser no matter who you are making them for and serving them to. These recipe also lends itself well to being rolled up in the larger vegan eggroll wraps, so there’s options here. Hope you enjoy and give these Wontons a try.

Ingredients

• 4 cups finely chopped cabbage 

• 1 block of extra firm tofu 

• fresh chopped herbs 3 tablespoons (I am using thai basil)

• 2 cups finely chopped mushrooms I’m using oyster 

• 3 tablespoons of chopped or grated ginger  

• 1 cup of chopped carrots 

• 6 tablespoons of soy sauce/ coconut aminos

• 1 tablespoon of rice vinegar

• salt to taste

• 1 tablespoon of coconut oil

• One package of wontons (contains about 50 wrappers)

Method

Making the veggie mixture (Cook time 10- 15mins)

1.) Begin by chopping and preparing the ingredients the cabbage, carrots, mushroom, ginger, herbs, crumble the tofu. Set ingredients aside.

2.) In a large non stick pan, walk or pot add a tablespoon of coconut oil and heat on medium until oil is melted and pan is heated. Begin by adding the ginger and sauté for 1-2 mins. The pan should be sizzling and the ginger is flavoring the oil here.

3.) Next add the mushroom and cook for additional 3 mins.

4.) When mushrooms are slightly brown add the tofu, cabbage, and carrots and cook for additional 7-10 min on medium high heat.

5.)After veggies have cooked down add your soy sauce, and rice vinegar, mix into veggies and turn off heat.. If you don’t have rice vinegar you can use lemon juice. Give your mixture a taste to make sure the carrots are not too crunchy and season to taste the mixture should be cooked slightly al dente or have a little bite.

6.) At this point your veggie mixture is done.

Filling your Wonton Wraps

What you will need

• clean, clear and dry space maybe use a large clean cutting board

• greased sheet pan to transfer wraps over to as completed

• 1 tablespoon measuring spoon

• Wonton wrappers and cooked mixture to full them with

• little bowl of water

How to fill your wontons

No reason to be intimidated here if this is your first time wrapping wontons this is a process that is quick and easy to learn once you get the hang of it!

Halfway through this process preheat your over to broil.

1.) Open your wonton package and on your clear cutting board or counter start lining them up 5-8 at a time.

2.) With your tablespoon measure add on tablespoon of mixture to the center of each wonton wrapper.

3.) Add a little bit of water to the corners of each wonton, and then using your fingers gently bring the corners together, sealing the wrap with the filling inside.

4.) Transfer each sealed wonton over to your greased baking sheet.

5.) If you are using a cooking spray to grease your pan feel free to spray the tops of your wontons.

6.) When pans are full place in your oven and bake on top wrack for 5-7 mins. The idea behind having the oven set to broil is to brown the tops very quickly, so keep and eye on these in the over browning happens fast.

7.) Be diligent and do not burn your wontons!

8.) Once tops are brown remove from oven and let cool for 5 mins.

9.) The sauce I like to buy to enjoy these with is the Mae Ploy Sweet Chili Sauce. If you’ve never had it I hope you try it! It’s sweet tangy, and not too much heat all. I did not grow up ever having tried this sauce but its such a delicious condiment and can be found in the asian/ world section in most grocery stores in U.S.

Enjoy this recipe please leave a comment !