Wonton Salad Cups

Submitted by Cookiegirlandi

"This is a wonderful appetizer!! Light, crunchy, and refreshing. This recipe came from BHG. The 2 hour cooking time is chilling time."

 

• Ready In: 2hrs 20mins
• Ingredients: 18
• Yields: 24 appetizers

ingredients

• nonstick spray coating
• 24 wonton wrappers
• 2 1⁄2 cups finely shredded Chinese cabbage or 2 1/2 cups other green cabbage
• 1 cup frozen baby green pea, thawed and patted dry
• 2 green onions, chopped (1/4 cup)
• 3 tablespoons bean sprouts
• 2 tablespoons finely chopped sweet red peppers
• 2 cloves garlic, minced
• 1 tablespoon toasted sesame oil
• 2 tablespoons finely chopped water chestnuts
• 2 tablespoons snipped fresh cilantro
• 2 tablespoons hoisin sauce or 2 tablespoons chinese plum sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 teaspoons rice vinegar or 2 teaspoons red wine vinegar
• 1 teaspoon chinese hot dry mustard
• 1 teaspoon grated fresh ginger
• fresh chives (optional)

directions

1. Spray twenty-four 1-3/4-inch muffin cups with nonstick coating.
2. Place a wonton wrapper in each, shaping it into a cup.
3. Bake in a 375 degree F oven about 8 minutes or until lightly browned; cool.
4. Keep in an airtight container at room temperature for up to 1 day.
5. For filling, cook cabbage, peas, green onion, bean sprouts, sweet pepper, and garlic in sesame oil for 2 to 4 minutes or until peas are crisp-tender and cabbage has wilted.
6. Remove from heat; drain any liquid.
7. Stir in water chestnuts, cilantro, hoisin or plum sauce, soy sauce, honey, vinegar, dry mustard, and ginger.
8. Cover and refrigerate for 2 to 6 hours.
9. To assemble, use a slotted spoon to fill cups with vegetable mixture.
10. Top with fresh chives, if desired.
11. Serve within 2 hours.

Reviews

[karen in tbay]

Nice make ahead appy. Will add some shredded cooked chicken and grated carrot today to serve the leftovers as a stir-fry.

 

[CIndytc]

made these for our euchre party...i did not strain very well though but they tasted great and looked fancy..