Baked Veggie Wontons! Packed with veggies and cream cheese, these baked veggie wontons are like veggie rangoons! So easy to make and bake! You need to try these!
For instructions on how to AIR FRY, see the recipe card down below.
If you follow me on Instagram, you know I was in Miami this past weekend for BlogHer Food. I had such a great time meeting everyone, attending sessions, learning, networking, mingling and just having fun.
Highlights were: meeting Ree, meeting Elise, meeting David, seeing friends and attending the best wine and cheese party ever. In fact, pretty much the entire weekend was filled with sampling and eating appetizers, small plates and everything else in between. I’m all about apps or small servings. . because, to me, that means you can have more and get a variety!
These are my baked veggie wontons and I love these small bites of deliciousness so much! They are super simple and quick to make and they are so versatile! You can customize what you put inside and you can make a few different fillings to meet various dietary needs, like and dislikes etc. These are vegetarian but you can easily throw in some ground beef or ground turkey for the meat lovers in your family.
So, if you’re looking for a great appetizer to serve at your next party, or simply looking for something easy and delicious, you’ve got to check out this recipe.
For the sesame oil, I love the Kadoya brand “pure sesame oil.” This is what I use for all my Asian cooking. This brand can be found at any Asian or Korean market.
Roasted sesame seeds can be found at any Asian market. I like the Assi brand Roasted Sesame Seeds. Or try the Eden Organic (shown above in the slideshow). Seaweed Gomasio is a blend of sesame seeds, seaweed, and sea salt, and it can be found at Whole Foods.
Baked Veggie Wontons
- 2 tablespoons sesame oil
- 1/2 yellow onion diced
- 1 to 2 cloves fresh garlic minced
- 2 to 3 medium- to large-sized carrots shredded
- 1 1-pound bunch asparagus, diced (discard the bottom ends)
- 1 8-ounce package cremini mushrooms, diced
- 1 cup peas fresh or frozen
- 1 bunch scallions diced
- Salt and pepper to taste
- 2 teaspoons soy sauce
- 1 teaspoon roasted sesame seeds plus more to garnish
- 1 heaping teaspoon crushed red pepper flakes optional, for some heat
- 12- ounce package square wonton wrapper skins about 50 skins
- 7 ounces cream cheese
- Egg wash made with 1 egg yolk + 1 teaspoon water, mixed together
- Roasted sesame seeds or furikake for garnish
- Dried salted seaweed or gim, cut thin or crumbled, for garnish
- Dipping sauce to serve
- Preheat the oven to 425°F.
- Warm the sesame oil in a large wok or nonstick pan over medium-high heat. Wait a minute or two for the pan and oil to heat, then add the onions and garlic. Sauté for a few minutes, or until the onions begin to soften. Add the carrots, asparagus, and mushrooms, and mix together. Cook the vegetables until they just start to soften, 3 to 4 more minutes. Add the peas and scallions. Season the vegetable mixture with salt, pepper, and the soy sauce. Taste and adjust any seasonings as needed. Cook until the vegetables become soft, 2 to 3 more minutes. Add a teaspoon of sesame seeds and a few pinches of crushed red pepper, if desired. Toss together one last time, then remove from the heat and set aside to cool slightly.
- To assemble the wontons, set up a work station with a small bowl of water close by. Fill one wonton wrap with about a tablespoon of the veggie filling and top with a 1/2 teaspoon of cream cheese; feel free to use a little more if desired.
- To fold the wontons, dip your fingers in the water and wet one corner of the wonton skin wrapper. Pinch this corner together with the opposite corner, over the filling. Wet the other two corners and connect/tuck them into the middle. Press the corners together firmly. This should create a "pillow" shape.
- Repeat with filling and shaping the remaining wonton wrappers. Transfer all the wontons to a baking sheet lined with a Silpat or parchment. Brush the wontons with egg wash and sprinkle with sesame seeds and/or furikake. Bake for 10 minutes or until crispy and golden brown.
- Remove the wontons from the oven and allow to cool slightly before garnishing with more furikake and the dried seaweed (gim). Serve with dipping sauce. I like a mix of soy sauce with a splash of brown rice vinegar. You can also add some gochugaru for some heat if desired.
You can also find the full recipe at The Kitchn. I hope you enjoy!
Disclosure: I am a regular contributor to The Kitchn. Visit The Kitchn for great kitchen tips, recipes and more.
Matt Robinson says
I love these wontons so much, Alice! And so glad you had such a fun trip to Maimi. Naomi and I will be the the next BlogHer Food for sure. Have a great week!
Awesome!! Thank you so much, Matt!
Maria | Pink Patisserie says
These look divine Alice! So fun to follow you along on your fantastic weekend through Instagram! Glad you had such a wonderful time. 🙂
Thank you so much, Maria! I hope to meet you one day!!
Sandra | Sandra's Easy Cooking says
Just incredible looking little bites! Love this idea, Alice, and drooling over your pics! I am glad that you had great time…so jelly!:)
Thanks so much Sandra! I seriously make these all the time. . We have to meet one day! Any plans to attend a conference next year?
The BlogHer event looked so amazing Alice! Ah, I wish that I could’ve been there to meet you all (never mind the amazing event itself, I just wanted to give you and some of the other girls a flying tackle hug!). Glad that you had a blast. As for these wontons? Ah, yum! I love the fact that you’ve healthied them up through baking… the veggie filling sounds so good. Hugs to you beautiful! xx
Thanks so much, Laura!! yes, I love baking and actually think they taste pretty darn good! I don’t miss the frying at all!!! Any plans to attend a conference anytime next year? I know you’re out of the country so it’s a lot but just wondering. .
I like wontons, and your look so tasty, so delicious!
I didn’t know we could bake them. Very good idea!
Thank you for sharing this nice recipe
Thanks so much, Chantal!! yes, you can bake them! I actually love baking them now more than deep frying or pan frying! Enjoy!
Baby June says
These look delicious! And so healthy, too–it’s always fun making takeout favorites from scratch without all the fat and calories.
Nancy @ gottagetbaked says
After the crazy stressful year you’ve had, Alice, you totally deserved a kick ass weekend all to yourself, eating, drinking and mingling with people as fabulous as you are. I’m so glad you had an amazing time! And speaking of amazing – look at your ridiculously awesome wonton wrapping skills! These are perfect! I love that they’re baked and that they’re filled with veggies. Tony ‘n I are trying to cut down on meat even further and incorporate more veggies into our diet. I’m gonna try these fo’ sho’.
Hi Alice, I was looking for a cool appetizer for my Father’s Day brunch and I came upon these won tons. I love them, and they will be on the list of treats to eat!
sounds great! please let me know how they turn out and remember to either buy or make a dipping sauce! Cheers and thank you for the visit!
Your wontons look amazing!!! What a fun weekend…and that WAS the best wine and cheese party, wasn’t it???? Loved being with you!!
Connie | URBAN BAKES says
OMG! Perfection! I know I would love these. Probably gobble them up as a meal even though it’s meant to be small portioned finger food. My (Chinese) boyfriend would definitely love these too. I showed him your photos, highly impressed! 😉
How awesome, baked veggie wontons, what a great idea!
Thank you so much! These are one of my faves and so versatile! I hope you give the recipe a try! Cheers!
Joyce Vandenberg Porter says
Gorgeous! Pinning for later.
Those wonton looks fantastic! I always wanted to try to make them at home and I’m totally saving the recipe! I love the veggie filling too, will put a big chunk of cheese in it! 🙂