Wonton Salad Cups

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

• Ready In: 2 hrs 20 mins
• 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.