Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

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

Ingredients Nutrition


  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.


Most Helpful

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

karen in tbay May 30, 2005

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

CIndytc January 11, 2005

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