Crispy Baked Veggie Wontons
These easy-to-make wontons feature a tasty mix of veggies and tofu. Serve them dipped in soy sauce or Thai chili sauce for a fun appetizer at your next party.
- cooking spray
- 1/2 cup well-drained firm tofu, crumbled
- 2 medium uncooked scallions, chopped
- 1/4 cup shredded carrots
- 1/4 cup shredded uncooked napa cabbage
- 1/4 cup chopped fresh shiitake mushrooms
- 3 tablespoons drained, chopped canned water chestnuts
- 1 tablespoon minced fresh cilantro
- 1 tablespoon low sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon fresh, minced ginger root
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1 large egg, beaten
- 20 items wonton wrappers
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or coat pans with cooking spray.
- 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.
- 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.
- Recipe courtesy of Weight Watchers
Per serving: 37 kcal cal., 0.5 g fat (0 g sat. fat), 6 g carb., 0 g fiber, 0 g sugar, 1 g pro., 2 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet