Baked Vegetable Wontons

 

These baked veggie wontons are so quick, easy, and versatile that you’ll never have to scramble for a vegetarian party appetizer again

What you will need

2 tablespoons sesame oil

1/2 medium yellow onion, diced

1 to 2 cloves fresh garlic, minced

2 to 3 medium- to large-sized carrots, shredded

1 bunch asparagus (about a pound), ends trimmed and stalks sliced

1 8-ounce package cremini mushrooms, diced

1 cup peas, fresh or frozen

1 bunch scallions, diced

2 teaspoons soy sauce

1 teaspoon roasted sesame seeds, plus more to garnish (see Recipe Note)

1 heaping teaspoon crushed red pepper flakes (optional, for some heat)

1 12-ounce package square wonton wrapper skins (about 50 skins)

7 ounces cream cheese

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