These crunchy baked veggie wontons are a hit even 3 years on! I’ve remade them today because I needed something yummy for lunch and because the photos needed a redo! They are quick and easy to make.
I have made all 40 of them and I’m freezing all the ones I didn’t cook to bake quickly for afternoon tea or for weekend lunches. If you haven’t tried making them, you should try them as they are a surprising favourite. Don’t be grossed out by the fusion nature of them- because it actually works really well. And I’m never a fan of fusion foods.
I love to use purple cabbage as it looks a bid more interesting. It helps to add a colour contrast inside the wontons. You can mix the veggie mixture up as early as you like, even in the morning and make the wontons later, it makes no difference, if anything the kecap manis marinates the veggies and makes them softer and tastier.
I guess kids like crunchy stuff! And that’s why these crunchy baked veggie wontoins work so well for them. If you need other crunchy kid foods, try these spring rolls or even these panko salmon bites!
A while ago I saw some baked veggie wontons on the kitchn. The recipe was great and I did make them once following the recipe. But they contained a few too many ingredients for the mini kidgredients. Not that they weren’t appreciated, but I felt that I could make them simpler, easier and more accessible for a childs palate.
Since then I’ve developed my own recipe for them that you will love. Your kids will enjoy them. They are crunchy- find me a kid that doesn’t love crunchy food! The sweetness of the kecap manis or sweet soy and the creaminess of the cream cheese will turn even the most ardent veggie hater into a convert.
These are great for the freezer (freeze before baking) and fantastic for lunches. They also make for a great little party snack and an entree.