Veggie Wonton Bites Appetizer

veggie wontons made on coated griddle 

Yields: 24 wontons
Prep time: 15 min
Cook time: 15 min

• 2 tablespoons sesame oil
½ medium onion (finely diced)
• 4 cloves garlic (minced)
• 1½ cup shredded carrots (further chopped)

• 1½ pound asparagus (ends trimmed and diced)
• 2 cups frozen peas
• 1 (8-ounce) package cremini mushrooms (diced)
• 1 bunch green onions (finely diced)
• salt and pepper to taste

• 2 teaspoons soy sauce

1 (12-ounce) package square wonton wrappers
• 1 (7 ounce) package cream cheese
• 1 egg
• Jar of sweet chili sauce (for dipping)



(5 QT.)

(19X19 IN.) 


1. Preheat oven to 425°F.  Add sesame oil to Sauté Skillet. Heat over medium-low. Once hot, add in onions and garlic. Sauté for 2 minutes.  

 2. Add carrots, asparagus, and mushrooms. Cook for another 4 minutes. 

filling for veggie wontons in 3 clad coated saute pan

  3.Add in peas and green onions. Season with salt and pepper. Add in soy sauce and toss to combine. Cook for 2 minutes.

Final filling for veggie wontons in 3 clad ceramic coated saute pan 

4. Remove from heat. Prepare the egg wash needed for the wontons by whisking together 1 egg and 1 teaspoon of cool water. 


5. Lay out the wonton squares. Add about 1 tablespoon of veggie filling to each one as well as 1 teaspoon of cream cheese.
*Make sure you have a small bowl of water to dip your fingers in while folding
the wontons.

folding wontons

6. Bring 2 corners of the wonton wrapper the middle and pinch. Repeat with the other two corners.


folded wonton for veggie wontons cooked on non stick griddle

7. Arrange wontons on griddle. Brush lightly with egg wash. Bake in oven for 10 minutes. Remove from oven.

vegetable wontons on steel tri ply griddle 

8. Serve with dipping sauce.

   vegetable wontons on steel tri ply griddle



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