“Wontons? More Like Yumtons!”- Low-Fat Crispy Vegetable Wontons
I’ve really been wanting to try out using wonton wrappers for some time now and finally last night I had the chance. This recipe was easy, quick and definitely won’t break the bank!
What You Need (For about 20-25 Wontons):
Wonton Wrappers
3/4 Cup Frozen Chopped Onions
3/4 Cup Frozen Chopped Broccoli Florets
3/4 Cup Frozen Chopped Spinach
3/4 Cup White Mushrooms
1/4 Cup Shredded Carrots
1 Tbsp Toasted Sesame Seeds
Onion Powder (To taste)
Vegetarian Mushroom Stirfry Sauce (to taste)
Heat Oven to 400 degrees on convection.
1. In a microwave safe bowl, combine spinach, mushrooms, onions, broccoli and carrots. Microwave for about 5 minutes or until all the veggies have thawed.
2. Then, using a hand blender, chop the veggies so that they are a rough chop (enough that they will fit easily in the wontons). Next, add the seasoning, sauce and sesame seeds. Mix well and taste, add more seasoning or sauce if needed.
3. Next, place a small dollop of veggie mixture close to a corner of the wonton wrapper. Wet the opposite edges with water and fold the wonton over to form a triangle. Then use a fork to seal the edges, press the fork down onto the wonton so that it crimps the edges. Then, take the two long corners and fold them towards the middle of the wonton. Wet the corners and press them together.
4. Place the folded wontons onto a greased cookie sheet and place in the convection oven for about 10-15 minutes or until crispy. Then, remove baked wontons and place onto a paper towel to remove excess grease.
5. Serve with Sweet Chili Sauce or Ponzu Sauce.
