When I feel like a treat, I love a batch of these veggie wontons with homemade sweet and sour sauce. They’re so much tastier than restaurant Chinese, plus healthier and vegan!
There’s rough days, and there’s rough days. The kind of rough day that only Chinese food makes better.
This is my answer to the healing power of Chinese food: a batch of 34 crisp-baked wontons stuffed with a sumptuous ginger-garlic veggie filling. Of course, they need a generous side of old-school sweet and sour sauce to dip them in.
They’re so tasty it’s ridiculous, plus they’re low fat, very low sodium compared to restaurant fare and the sauce is refined sugar free. But mainly ridiculously tasty.
As long as there are goodly amounts of ginger and garlic to get me to that craveable Chinese place, I’m pretty cool with most any veggies in my wontons. But when I really want to treat myself to something extra delicious, I throw in some chopped Baby Bella mushrooms. Depth of flavor all day!
Here’s the filling. It’s so pretty I almost don’t want to hide it in wonton wrappers, but they’re crispy, so hey. This wasn’t 45 minutes of chopping and shredding, btw. It’s coleslaw mix right out of a bag, perked up with some red pepper, carrot, green onions, the Baby Bellas and a few stalks of bok choy. I season it up with tons of garlic and ginger and a touch of soy sauce and seasoned rice wine vinegar for full-on nomminess.
Finished wontons! Sometimes I like to pile them up in a bowl to bask in wonton abundance. Don’t they look fried? Ha ha they’re not even! I get the fried effect by giving them a good dousing of spray oil before popping them in the oven.
Sometimes I lay them out gorgeously and take a shot at eating them with chopsticks, although that usually lasts about 3 wontons max. I always succumb to full wonton overload and get in there with my fingers. You can see the sweet and sour sauce peeking over there, just waiting for these hot, crisp wontons to plunge in!
It’s worth tearing a few to see that gorgeous filling again!
Eat Healthy Eat Happy
When I feel like a treat, I love a batch of these veggie wontons with homemade sweet and sour sauce. They're so much tastier than restaurant Chinese, plus healthier and vegan!
20 minPrep Time
30 minCook Time
50 minTotal Time
- For the wontons:
- 5 Baby Bella (crimini) mushrooms, chopped
- 5 cloves garlic, minced
- 1" ginger root, peeled and grated
- 2 tsp olive oil
- 2 c bagged coleslaw mix
- 3 stalks bok choy, chopped
- 1 carrot, grated
- 1/2 red pepper, chopped
- 3 green onions, chopped (save some tops for garnish)
- 1 tsp seasoned rice wine (sushi) vinegar
- 1 tsp low sodium soy sauce
- 34 wonton wrappers (look for vegan wrappers in Asian markets if you don't find them elsewhere)
- cooking spray/oil (I love Kelapo Extra Virgin Coconut Oil Spray )
- For the sweet and sour sauce:
- 1 c unsweetened crushed pineapple in juice
- 6 Tbs agave nectar (can substitute palm/coconut sugar or maple syrup)
- 5 Tbs apple cider vinegar
- 1/2" fresh ginger root, peeled and minced or grated
- 1 Tbs low sodium soy sauce or tamari
- 1 Tbs cornstarch
- To make the wonton filling, combine the mushrooms, ginger, garlic and oil in a large skillet or wok.
- Saute on low heat for about 8 minutes.
- Add the veggies, raise the heat to medium and saute about 5 minutes.
- Stir in the rice vinegar and soy sauce. Remove the filling to a large bowl to cool.
- To make the sauce, combine everything except the soy sauce and cornstarch in a small saucepan over medium heat.
- Combine the soy sauce and cornstarch in a separate bowl, making sure the cornstarch is mostly dissolved.
- Stir the mixture into the saucepan. Cook until thick and bubbly, about 3-4 minutes. Remove from heat.
- Heat the oven to 375. Coat a cookie sheet with spray oil. Fill the wontons as you like or use this easy triangle fold method , placing them on the sheet as you go. Give each wonton a good spray with the oil.
- Bake for 5 minutes, flip them over and bake for another 5 minutes. Repeat with the rest of the filling and wrappers.
Per wonton, about 24g: 26 calories (3 calories from fat); 0.3g fat (0%)(0g trans); 0mg cholesterol (0%); 44mg sodium (2%); 5.1g carbohydrates (2%); 0.7g protein; Vitamin A 9%; Calcium 1%; Vitamin C 9%; Iron 2%; Potassium 1%
Per 15g: 16 calories (0 calories from fat); 0.0g fat (0%)(0g trans); 0mg cholesterol (0%); 28mg sodium (1%); 4.1g carbohydrates (1%); 0.0g protein; Vitamin A 0%; Calcium 0%; Vitamin C 1%; Iron 0%; Potassium 0%
Not sure how to fold wontons? Check out my easy step-by-step guide! You’ll be slapping wontons around like a boss in no time.
Pin this. You never know when the need for veggie wontons will strike!
Find me here:
Pinterest: Eat Healthy Eat Happy/happy foodista