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Crispy Baked Veggie Wontons

Crispy Baked Veggie Wontons


  • 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


  1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or coat pans with cooking spray.
  2. 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.
  3. 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

Nutrition Information

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


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