So Many Scrumptious Appetizers You Can Make With Wonton Wrappers!
Between Christmas and New Year’s Eve, it’s always nice to have a few tasty appetizers up your sleeve! One of the easiest ways to get a variety of appetizers on the table is to keep a supply of wonton wrappers in your fridge! Don’t worry if you’re not a big fan of Chinese food- these wrappers are the avenue for a host of delicious appetizers!
- Make chips! Cut them in triangles (a pizza cutter would make quick work of this!). Coat in butter and cinnamon sugar or a small dose of oil and salt. Use an air fryer or bake them and you’ve got some super easy homemade chips to serve with your favorite dips and salsas!
- Fill them with pepperoni, cheese and sauce, roll them up (or fold them into mini Pizza Rolls) and you can bake, fry or even air fry your way to a delicious pizza variation that kids and adults will love! You can also leave out the whole rolling up step and make a bunch of cute little flatbread-type pizzas.
- Roll up some string cheese and bake until crispy for some easy mozzarella sticks! You could fry them if you wanted, but baking would certainly make it a healthier option!
- How about some super fun deep-fried candy bars? Roll up your favorite candy bar and fry them for a couple minutes for gooey, chocolatey deliciousness!
- You can make homemade ravioli! You simply make a mixture with ricotta cheese and whatever blend of seasonings you want, seal a tablespoon or so between two wonton wrappers, pinch and seal together and boil until cooked through!
- Try frying a variety of fruit combinations for a tasty dessert! Peaches and cinnamon sugar, strawberries and nutella, bananas and chocolate chips or peanut butter, blueberries and cream cheese- so many tasty options!
- Just forgo the fruit altogether and fry a wonton filled with nutella, jam, whipped cream, custard, marshmallow creme or chocolate chips!
- Try a variation on a hot dog by rolling up a hot dog and cheese and frying until golden brown and cooked through. Serve with your favorite dog toppings for dips!
- Turn a muffin tin upside down and bake the wontons folded in between, so you have several little taco shapes! You can fill them with your favorite taco fixings, or try something new. At the bottom of the article I included a copycat appetizer recipe from Applebee’s that looks absolutely delicious!
- You can also use a muffin tin pan to make cups. Place one wonton wrapper in each muffin tin (or layer two for a thicker crust). And then you can literally put whatever you want in as a filling! You’ll just bake until your wontons are browning on the top and your fillings are cooked through (if applicable). Here are just a few ideas of what you could fill your wrapper muffins with:
- Pie filling (apple, cherry, or even custard fillings!)
- Buffalo sauce, chicken and cheese
- Spinach artichoke dip
- Taco meat and your favorite taco fixings (like little miniature taco bowls!)
- Alfredo sauce, broccoli and shredded carrot
- Pizza toppings (like the pizza rolls, but a cup! Add olives, peppers, sausage, etc to change it up a bit)
The possibilities are endless!
Here are a few actual recipes to try with your wonton wrappers:
Here are those Applebee wonton tacos. They look fabulous!
Applebee's Chicken Wonton Tacos
This copycat APPLEBEES CHICKEN WONTON TACOS recipe consists of a crispy wonton shell filled with honey-garlic chicken, an Asian slaw. Topped with sweet chili sauce, sesame seeds and cilantro - it's the perfect appetizer recipe. Author: Tammi
Serving size: 8
Calories per serving: 73
Ingredients:
Calories per serving: 73
2 skinless boneless chicken breasts, thinly sliced
2 tablespoons teriyaki sauce
1 tablespoon sesame oil
1 tablespoon low sodium soy sauce
2 teaspoons fresh garlic, minced
1 teaspoon fresh ginger, minced
bag coleslaw
1/4 cup green onions, diced
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
1 tablespoon honey
16 wonton wrappers
sweet chili sauce
sesame seeds
chopped cilantro
Directions:
Slice fresh raw chicken breasts into long thin slices. Add chicken to a medium bowl and place the chicken ingredients with the chicken and toss. Cover, refrigerate and allow to marinade for 1 hour. You can also add all ingredients to a large ziplock bag and place in the fridge.
Preheat oven to 375 F. Turn a muffin tin upside down, and press the middle of a wonton wrapper between two of the muffin cups to create a "V". Two opposing points will rest on the top of the wells. Bake for 7-9 minutes, watching closely so they don't burn. Once cooked, remove from oven and set aside. You might need to cook wrappers in batches.
Place a large pan on the stove over medium heat. Add in a bit of olive oil. Remove marinated chicken from the fridge and saute the chicken once oil is hot, tossing frequently. Cook until cooked through. Remove from heat.
Add the bag of coleslaw mix to a large bowl and add in the chopped green onions. In another medium bowl, mix together the ingredients to make the slaw dressing and pour over the coleslaw mixture.
Take a cooked wonton shell and add in a layer of the cooked chicken. Add some coleslaw mixture and drizzle with sweet chili sauce. Sprinkle with sesame seeds and chopped fresh cilantro. Repeat with remaining wonton tacos.
Serve immediately, and enjoy!
Source: smyorganizedchaos.net
Preheat oven to 375 F. Turn a muffin tin upside down, and press the middle of a wonton wrapper between two of the muffin cups to create a "V". Two opposing points will rest on the top of the wells. Bake for 7-9 minutes, watching closely so they don't burn. Once cooked, remove from oven and set aside. You might need to cook wrappers in batches.
Place a large pan on the stove over medium heat. Add in a bit of olive oil. Remove marinated chicken from the fridge and saute the chicken once oil is hot, tossing frequently. Cook until cooked through. Remove from heat.
Add the bag of coleslaw mix to a large bowl and add in the chopped green onions. In another medium bowl, mix together the ingredients to make the slaw dressing and pour over the coleslaw mixture.
Take a cooked wonton shell and add in a layer of the cooked chicken. Add some coleslaw mixture and drizzle with sweet chili sauce. Sprinkle with sesame seeds and chopped fresh cilantro. Repeat with remaining wonton tacos.
Serve immediately, and enjoy!
Source: smyorganizedchaos.net
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
These Baked Samosa Wontons seem delicious, filling, and would be a unique and tasty appetizer for your holiday gatherings!
Baked Samosa Wontons With Potato, Pea and Broccoli Filling
Ingredients:
1/2 pound potatoes, any type, cut into 1/4 inch cubes
2 tablespoons olive oil
1 small onion, diced
1 tablespoon Madras curry paste, or more to taste
1/4 pound broccoli florets or peeled stems, finely diced
1 tablespoon agave nectar
1/2 cup frozen peas
salt and pepper to taste
1/3 cup unsalted, roasted cashew nuts, chopped
1/2 cup roughly chopped cilantro (optional)
1 package wonton wrappers (you'll have some left over)
mango chutney, for serving
Directions:
Preheat oven to 425°F. Line 2 rimmed baking sheets with Silpats (silicone mats) or parchment paper, and set aside.
In a small saucepan, bring one quart of water to boil. Add potatoes, and cook 6-8 minutes or until very tender when pierced with a knife; remove from heat, drain, and place in a large mixing bowl. Using a wooden spoon, mash the potatoes to a fairly smooth consistency.
In a nonstick medium frying pan, heat olive oil, and sauté onions and curry paste for 3-4 minutes, stirring, until the mixture is fragrant and the onion golden. Add broccoli and agave nectar. Cook, stirring, for 5-6 minutes, until the broccoli is tender. Stir in the peas, reduce heat to low, cover, and cook for 5 minutes. Add this mixture to the mashed potatoes, along with the cashews and cilantro. Let cool for 10 minutes. Taste, and add salt and pepper as needed. (Filling can be made ahead to this point, and refrigerated.)
Remove the wonton skins from the wrapper, and set a small bowl of water on the counter top. Working with one at a time, paint the edges of the wonton skin with water. Place a teaspoon of filling in the center of each wonton. Fold in half to form a triangle, and press firmly all around to seal.
Place the wontons on the baking sheets (they can be quite close together).
Bake for 12 minutes or until lightly browned. Serve with mango chutney as a dip.
Source: stheperfectpantry.com
In a small saucepan, bring one quart of water to boil. Add potatoes, and cook 6-8 minutes or until very tender when pierced with a knife; remove from heat, drain, and place in a large mixing bowl. Using a wooden spoon, mash the potatoes to a fairly smooth consistency.
In a nonstick medium frying pan, heat olive oil, and sauté onions and curry paste for 3-4 minutes, stirring, until the mixture is fragrant and the onion golden. Add broccoli and agave nectar. Cook, stirring, for 5-6 minutes, until the broccoli is tender. Stir in the peas, reduce heat to low, cover, and cook for 5 minutes. Add this mixture to the mashed potatoes, along with the cashews and cilantro. Let cool for 10 minutes. Taste, and add salt and pepper as needed. (Filling can be made ahead to this point, and refrigerated.)
Remove the wonton skins from the wrapper, and set a small bowl of water on the counter top. Working with one at a time, paint the edges of the wonton skin with water. Place a teaspoon of filling in the center of each wonton. Fold in half to form a triangle, and press firmly all around to seal.
Place the wontons on the baking sheets (they can be quite close together).
Bake for 12 minutes or until lightly browned. Serve with mango chutney as a dip.
Source: stheperfectpantry.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
And for a more traditional wonton recipe, here is one for Crab Rangoon. A classic!
Crab Rangoon (Crab & Cream Cheese filled Wontons)
Crispy wonton wrappers filled with a creamy crab center. Author: Holly Nilsson
Prep time:
Cook time:
Serving size: 18
Calories per serving: 37
Ingredients:
Cook time:
Serving size: 18
Calories per serving: 37
5 ounces canned crab meat drained (can be substituted with fresh or packaged crab)
4 ounces cream cheese softened
1 green onions finely sliced
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce optional
1/2 teaspoon garlic powder
18 wonton wrappers
oil for frying
Directions:
Preheat 1 inch of oil to 325°F over medium heat.
In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder.
Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.
To Deep Fry
Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.
Source: sspendwithpennies.com
In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder.
Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.
To Deep Fry
Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.
Source: sspendwithpennies.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Wonton wrappers are a cheap and easy way to create a plethora of appetizers. Which one will you try?
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
