Wontons
Easy
24 servings
15m preparation


Ingredients
- olive or canola oil spray
- 1 packet wonton wrappers (24 sheets)
Caprese wontons
- 300 g punnet cherry tomatoes, quartered
- 24 bambini bocconcini (mini fresh mozzarellas), quartered
- 1/2 red onion, finely chopped
- 1 teaspoons balsamic vinegar
- 2/3 cup basil leaves, finely shredded
- 24 small basil leaves, to serve
Mushroom, leek and thyme wontons
- 1 leek (white part only), cut lengthways and finely sliced
- 500g button mushrooms, sliced
- 2 cloves garlic, crushed
- 1 tablespoon fresh thyme leaves or 1 teaspoon mixed dried herbs
- freshly ground or cracked black pepper
- 3/4 cup low-fat milk
- 3 egg
- reduced-fat cheddar cheese, grated
Strawberry wontons
- 220g reduced-fat cream cheese
- 3 tablespoons icing sugar
- grated rind of 1 orange
- 500g strawberries, hulled and sliced
- 24 small mint leaves, to serve
Summer mango salsa wontons
- 1 bunch asparagus, finely chopped
- 1 mango, peeled and diced
- 1 avocado, diced
- 1 red capsicum, diced
- ½ small red onion, finely chopped
- 1 long red chilli, seeded and finely chopped (optional)
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons lime juice, plus lime wedges to serve
- shredded mint leaves, extra, to serve
- sliced red chilli, extra, to serve
Thai chilli wontons
- 1 large brown onion, finely diced
- 400g lean chicken mince
- freshly ground or cracked black pepper, to taste
- 2 cloves garlic, crushed
- 1 long red chilli, seeded and thinly sliced (optional)
- 2 sticks celery, finely diced
- 1 red capsicum, finely diced
- rind of 1 lime, finely grated
- 1 tablespoon lime juice
- 1½ tablespoons sweet chilli sauce
- 1 teaspoon fish sauce
- 2 spring onions (including green tops), thinly sliced diagonally
- ½ cup mint leaves, finely chopped
- ½ cup fresh coriander, finely chopped
- 24 coriander leaves, extra, to serve,
- sliced and deseeded red chilli, extra, to serve
Watermelon and feta wontons
- 700g seedless watermelon, diced, rind removed (500g flesh) diced into ½ cm cubes
- 60g reduced-fat feta cheese, diced into ½ cm cubes
- ½ red onion, very finely diced
- ½ cup mint leaves, finely shredded
- 24 small mint leaves, extra, to serve
Method
Wonton cups
- Preheat oven to 200ºC (180ºC fan-forced).
- Spray a 24-cup capacity mini muffin pan with oil.
- Press wonton wrappers well into pan holes to form a cup which is fluted at the top.
- Bake for 8 minutes until lightly browned and crisp.
- Remove from muffin pans and cool.
Filling – caprese wontons
- Combine cherry tomatoes, bocconcini, onion, basil and balsamic in a medium-sized bowl, stir to combine.
- Spoon 2 heaped teaspoons of mixture into each wonton cup.
- Top with a basil leaf; serve immediately.
Filling – mushroom, leek and thyme wontons
- Spray a non-stick pan and place on medium heat. Add leek, mushrooms, garlic, thyme and season with pepper. Cook for 5 minutes, stirring occasionally, until vegetables have softened.
- Pour milk into a jug, add eggs and whisk together with a fork.
- Spoon 2 heaped teaspoons of mushroom mixture into each cooked wonton cup. Pour over egg mixture to fill wonton and sprinkle with cheese.
- Bake for 18-20 minutes until egg is set. Carefully remove wonton cups from muffin tin and cool on a wire rack for a few minutes.
- Top each with an extra thyme sprig and serve warm or allow to cool completely on a wire rack, refrigerate and serve cold.
Filling – strawberry wontons
- In a small bowl, mix cream cheese, sugar and orange rind together.
- Spoon a teaspoon of cream cheese mixture into each wonton cup, fill with strawberries and top with a mint leaf. Serve immediately.
Filling – summer mango salsa wontons
- Bring a medium saucepan of water to the boil.
- Blanch asparagus in boiling water for 2–3 minutes, until tender but crisp.
- Plunge into a bowl of cold water then drain.
- Chop asparagus into 1cm pieces and combine in a medium bowl with mango, avocado, capsicum, onion, chilli, mint and lime juice.
- Spoon 2 teaspoons of salsa into each wonton cup.
- Top with shredded mint and chilli slice; serve immediately.
Filling – thai chilli wontons
- Spray large non-stick frypan with oil and place on high heat.
- Cook onion for 3 minutes until softened, stirring often.
- Add chicken mince, season with pepper and cook for 3 minutes, stirring to break up lumps.
- Mix in garlic, chilli, celery and capsicum; cook for a further 3-5 minutes until vegetables have softened and mince is cooked.
- Add lime rind and juice, chilli and fish sauces; mix well.
- Remove pan from heat and allow to cool slightly.
- Just prior to serving, stir through spring onions, mint and coriander.
- Spoon 2 heaped teaspoons of mince mixture into each wonton cup.
- Top with a coriander leaf and chilli slice; serve immediately.
Filling – watermelon and feta wontons
- Combine watermelon, feta, onion and mint in a medium-sized bowl, stir to combine.
- Spoon 2 heaped teaspoons of mixture into each wonton cup.
- Top with a mint leaf; serve immediately.
Hint
Wonton cups can be prepared a day in advance and stored in an airtight container until required.
Equipment List
Acknowledgements
Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.