Easy Baked Veggie Wontons
There's something about finger foods that just makes the little kid inside of me jump for joy. Finger foods just remind me of parties, and family gatherings. Two things that are good for the soul.
I don't know if its the fact that I don't have to do as many dishes at the end of the day that makes me happy, or the actual part where I get to eat what I made...either way, finger foods are here to stay, and I have the perfect recipe for you during this football season!
Super Easy Veggie Wontons.
Growing up, whenever my parents would order take-out Chinese food, I always wanted to get a side order of egg rolls or crab ragoons. Since I don't eat take out quite as often as I crave it, I came up with an alternative that still satisfies my tummy.
This recipe is easy, and its Asian inspired. I had never really used wonton wraps before making these, but I thought to myself, how hard could it be?
These Wontons are perfect for game nights, dinner parties, or just for you to eat them all, because they're that darn good! They are savory and light because they're baked instead of fried in grease.
You can also spice things up and add a little dollop of cream cheese in the center to mimic a crab ragoon flavor. Also, adding ground turkey or chicken can satisfy any meat lover.
If you give this recipe a try please let us know by leaving a comment! Don't forget to snap a pic and tag it #foreverrikkeats on Instagram.
2 tbsp olive oil
1/2 red onion chopped
- 2-3 garlic cloves chopped
- 2-3 medium-large carrots shredded
- 5-6 crimini or white mushrooms chopped
- 1/2 cup collard greens chopped
- 25 wonton wraps
- 1/2 tsp cornstarch
- 1/4 c water
- 1/4 tsp Garlic Seasoning optional
- salt and pepper to taste
- 2 tsp soy sauce
- 1 tsp crushed red pepper flakes for heat (optional)
Warm the olive oil in a large wok or nonstick pan over medium-high heat. Wait a minute or two for the pan and oil to heat, then add the onions and garlic. Sauté for a few minutes, or until the onions begin to soften.
Add the carrots, greens, and mushrooms, and mix together. Cook the vegetables until they just start to soften, 3 to 4 more minutes.
Season the vegetable mixture with salt, pepper, and the soy sauce. Taste and adjust any seasonings as needed. Cook until the vegetables become soft, 2 to 3 more minutes.
Add a teaspoon of crushed red pepper, if desired.
Toss together one last time, then remove from the heat and set aside to cool slightly.
Wrapping The Wontons
To assemble the wontons, set up a work station. Mix water and cornstarch in a small bowl and keep close by.
Fill one wonton wrap with about a tablespoon of the veggie filling.
To fold the wontons, dip your fingers in the water and wet one corner of the wonton skin wrapper. Pinch this corner together with the opposite corner, over the filling. Wet the other two corners and connect/tuck them into the middle. Press the corners together firmly. This should create a "pillow" shape.
Repeat with filling and shaping the remaining wonton wrappers. Transfer all the wontons to a baking sheet lined with parchment paper. Brush the wontons with a little melted vegan butter or olive oil. Bake for 10 minutes or until crispy and golden brown.
Remove the wontons from the oven and allow to cool slightly before eating.
You can make these wontons ahead of time These wontons can be made a few hours ahead and then served at room temperature. You can also prepare the wontons through assembling them, then cover them and refrigerate until you're ready to bake.