I love wontons, vegan eggrolls and really anything Chinese. But to bake wonton wrappers as little cups? What a great idea…thanks, Vegan 101. A great appetizer, they are perfect for a party or pot luck (if the pot luck is at your house, they are tough to travel with.) These measurements make 24 cups so adjust for more or less. The salad is great by itself too.
24 round vegan wonton wrappers
12 thinly sliced snow peas
3 thinly sliced scallions
1 big carrot, grated
1/4 of a green cabbage, shredded
Sweet Peanut Dressing
1/3 cup apricot preserves
3 tbsp brown rice vinegar
1 tbsp sesame oil
2 teaspoons peanut butter
1 teaspoon tamari
2 teaspoons black sesame seeds + more for garnish
1/4 teaspoon ground ginger
Mix the dressing ingredients in a big bowl.
Slice the snow peas into thin strips. Shred the cabbage, grate the carrots and thinly slice the scallions. Place in the bowl with the dressing, along with the sesame seeds, and toss well. Set aside.
Preheat oven to 350. Lightly brush edges of wonton wrappers with oil. Press them oil side up with your fingers into a mini muffin tin, going every other, to form cups so that the edges do not touch. Bake at 350 for about 12 minutes until edges brown. Cool.
Drop the salad into the cups when they are cool. Sprinkle with sesame seeds. Enjoy!