Baked Veggie Wontons

So confession time, sometimes I just have a big bowl of wontons with a sweet chilli dipping sauce for dinner. Why? Because I’m an adult and I can do what I want! I apologise to anybody this recipe offends, it is entirely made up and probably a gross bastardisation of traditional wontons, but they really are delicious!

PREHEAT OVEN 160°

  • Thai/ Chinese wonton/ spring roll pastry (available from most Asian shops and completely freezer friendly)
  • A handful ushrooms
  • 2x large Carrots
  • 2 x Spring onions
  • Fresh ginger
  • Garlic
  • Sweet chilli sauce
  • Soy sauce
  • Hoisin
  • Sesame oil
  1. Throw the carrots and mushrooms into a food processor and blitz
  2. Heat a glug of sesame oil in a large wok
  3. Chop up the spring onions, garlic and ginger add to the pan, allow to cook for a few minutes.
  4. Add the mushrooms and carrots, along with a a splash of soy, sweet chilli and the hoisin… stir fry for a few minutes. Then set aside
  5. Cut the pastry into squares, place a heaped teaspoon of the stir fried mix into the centre of the pastry square. Wet the corners of the square with a little water, twizzle the ends and press together
  6. Bake in an oven for around 10 or until golden brown

4 thoughts on “Baked Veggie Wontons

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s