Crunchy Baked Veggie Wontons Recipes

CRUNCHY BAKED VEGGIE WONTONS

Steps:

• Preheat oven to 220 degrees
• Combine the carrot, zucchini, spring onions, cabbage and sweet soy in a bowl. Leave to sit for 10 minutes.
• Take a wonton skin and run around the edges with a finger that you dip in water.
• Put 3/4 teaspoon of the veggie mix in the middle and top with 1/3 tsp of cream cheese.
• Fold the edges in an press together to seal.
• Continue until they are all done.
• Spray with coconut oil and sprinkle with sesame seeds.
• Bake for 10 minutes at 220 degrees or until golden around the edges.
• Enjoy.
• (You will have about a tbsp of cream cheese left over)
• Makes 40

CRISPY BAKED WONTONS

Steps:

• In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. , Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired. Freeze option: Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400° oven until crisp and heated through.