Healthy Baked Vegetable Wontons

This is a healthy version of the much loved fried wontons.  This is an all vegetable, baked version that delivers the crunchiness and delectable taste of the decadent ones you have when you eat at the Chinese buffets but with lower calories and more nutritional value too.  When dipped in the Thai Sweet Chili Sauce or any sweet and sour sauce this appetizer will fill your cravings for good old Chinese wontons.   My mouth is watering just writing this introduction.  

When I eat at the Fortune Buffet in the Miracle Mile in Monroeville, I usually fill my plate first with two of my favorite dishes that they have. Steamed Bokchoy drizzled with a very lightly salted sauce and perfectly Sauted Green Beans. They are both always impeccably cooked neither under or overdone. I also always get a cup of their hot and sour soup to start the feast. Among the main dishes, I love the one with mostly mushrooms.  I usually get a sampling of their more decadent chicken dishes and both their excellent fish offerings.  Of course I will have their irresistible crab rangoon and spring roll but I will have these at the end when I am already full from the two vegetable dishes and soup mentioned.  

These baked wontons are healthier alternatives than the array of fried appetizers at a Chinese buffet.  You can have them before your meal without worrying about the calories due to frying.

 

Healthy Baked Vegetable Wontons

• 1 package wonton wrappers
• 1 carrot, peeled
• 1 cup shredded cabbage
• 4 scallions, chopped
• 4 garlic cloves
• 1 tsp grated ginger
• 1 tbsp olive oil
• salt and pepper to taste
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• pinch of crushed red pepper
• 2 tsp cornstarch

Place carrot, cabbage, scallions, garlic and ginger in a food processor.  Pulse until mixture are in small pieces but not pureed.

Saute the vegetable mixture in 1 tbsp olive oil in a skillet over medium heat.  Season with salt and pepper and then add the soy sauce, oyster sauce, crushed red pepper and cornstarch.    Remove from heat and cool to room temperature.

Lay wonton wrappers on a flat surface, fill with 1 tbsp of the seasoned vegetable mixture.  Wipe edges with water, fold over to form a triangle and seal edges by pressing on them.

Place the wontons on a baking sheet and spray with cooking spray. Bake in a 350 degree oven till the edges are light brown and crisp but not burned.

Serve with Thai Sweet Chili Sauce.