Group Wonton 0002
  • olive or canola oil spray
  • 1 packet wonton wrappers (24 sheets)

Caprese wontons

  • 300 g punnet cherry tomatoes, quartered
  • 24 bambini bocconcini (mini fresh mozzarellas), quartered
  • 1/2 red onion, finely chopped
  • 1 teaspoons balsamic vinegar
  • 2/3 cup basil leaves, finely shredded
  • 24 small basil leaves, to serve

Mushroom, leek and thyme wontons

  • 1 leek (white part only), cut lengthways and finely sliced
  • 500g button mushrooms, sliced
  • 2 cloves garlic, crushed
  • 1 tablespoon fresh thyme leaves or 1 teaspoon mixed dried herbs
  • freshly ground or cracked black pepper
  • 3/4 cup low-fat milk
  • 3 egg
  • reduced-fat cheddar cheese, grated
  • Strawberry wontons
  • 220g reduced-fat cream cheese
  • 3 tablespoons icing sugar
  • grated rind of 1 orange
  • 500g strawberries, hulled and sliced
  • 24 small mint leaves, to serve

Summer mango salsa wontons

  • 1 bunch asparagus, trimmed, halved
  • 1 mango, peeled and diced
  • 1 avocado, diced
  • 1 red capsicum, diced
  • ½ small red onion, finely chopped
  • 1 long red chilli, seeded and finely chopped (optional)
  • 2 tablespoons fresh mint leaves, chopped
  • 2 tablespoons lime juice, plus lime wedges to serve
  • shredded mint leaves, extra, to serve
  • sliced red chilli, extra, to serve

Thai chilli wontons

  • 1 large brown onion, finely diced
  • 400g lean chicken mince
  • freshly ground or cracked black pepper, to taste
  • 2 cloves garlic, crushed
  • 1 long red chilli, seeded and thinly sliced (optional)
  • 2 sticks celery, finely diced
  • 1 red capsicum, finely diced
  • rind of 1 lime, finely grated
  • 1 tablespoon lime juice
  • 1½ tablespoons sweet chilli sauce
  • 1 teaspoon fish sauce
  • 2 spring onions (including green tops), thinly sliced diagonally
  • ½ cup mint leaves, finely chopped
  • ½ cup fresh coriander, finely chopped
  • 24 coriander leaves, extra, to serve,
  • sliced and deseeded red chilli, extra, to serve

Watermelon and feta wontons

  • 700g seedless watermelon, diced, rind removed (500g flesh) diced into ½ cm cubes
  • 60g reduced-fat feta cheese, diced into ½ cm cubes
  • ½ red onion, very finely diced
  • ½ cup mint leaves, finely shredded
  • 24 small mint leaves, extra, to serve

Wonton cups

  1. Preheat oven to 200ºC (180ºC fan-forced).
  2. Spray a 24-cup capacity mini muffin pan with oil.
  3. Press wonton wrappers well into pan holes to form a cup which is fluted at the top.
  4. Bake for 8 minutes until lightly browned and crisp.
  5. Remove from muffin pans and cool.

Filling – caprese wontons

  1. Combine cherry tomatoes, bocconcini, onion, basil and balsamic in a medium-sized bowl, stir to combine.
  2. Spoon 2 heaped teaspoons of mixture into each wonton cup.
  3. Top with a basil leaf; serve immediately.

Filling – mushroom, leek and thyme wontons

  1. Spray a non-stick pan and place on medium heat. Add leek, mushrooms, garlic, thyme and season with pepper. Cook for 5 minutes, stirring occasionally, until vegetables have softened.
  2. Pour milk into a jug, add eggs and whisk together with a fork.
  3. Spoon 2 heaped teaspoons of mushroom mixture into each cooked wonton cup. Pour over egg mixture to fill wonton and sprinkle with cheese.
  4. Bake for 18-20 minutes until egg is set. Carefully remove wonton cups from muffin tin and cool on a wire rack for a few minutes.
  5. Top each with an extra thyme sprig and serve warm or allow to cool completely on a wire rack, refrigerate and serve cold.

Filling – strawberry wontons

  1. In a small bowl, mix cream cheese, sugar and orange rind together.
  2. Spoon a teaspoon of cream cheese mixture into each wonton cup, fill with strawberries and top with a mint leaf. Serve immediately.

Filling – summer mango salsa wontons

  1. Bring a medium saucepan of water to the boil.
  2. Blanch asparagus in boiling water for 2–3 minutes, until tender but crisp.
  3. Plunge into a bowl of cold water then drain.
  4. Chop asparagus into 1cm pieces and combine in a medium bowl with mango, avocado, capsicum, onion, chilli, mint and lime juice.
  5. Spoon 2 teaspoons of salsa into each wonton cup.
  6. Top with shredded mint and chilli slice; serve immediately.

Filling – thai chilli wontons

  1. Spray large non-stick frypan with oil and place on high heat.
  2. Cook onion for 3 minutes until softened, stirring often.
  3. Add chicken mince, season with pepper and cook for 3 minutes, stirring to break up lumps.
  4. Mix in garlic, chilli, celery and capsicum; cook for a further 3-5 minutes until vegetables have softened and mince is cooked.
  5. Add lime rind and juice, chilli and fish sauces; mix well.
  6. Remove pan from heat and allow to cool slightly.
  7. Just prior to serving, stir through spring onions, mint and coriander.
  8. Spoon 2 heaped teaspoons of mince mixture into each wonton cup.
  9. Top with a coriander leaf and chilli slice; serve immediately.

Filling – watermelon and feta wontons

  1. Combine watermelon, feta, onion and mint in a medium-sized bowl, stir to combine.
  2. Spoon 2 heaped teaspoons of mixture into each wonton cup.
  3. Top with a mint leaf; serve immediately.

Hint
Wonton cups can be prepared a day in advance and stored in an airtight container until required.

Equipment List

Acknowledgements

Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.