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!


  • 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

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