These delicious baked veggie wontons are so yummy, the whole family begs for them! Ready in under 30 minutes, and perfect as a party food, lunchbox addition, snacky lunch or even an entree, they are a family favourite. Easy to bake in the oven- or use your airfryer!
Why you're going to love this recipe
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.
- quick and easy to make
- uses pre prepared wonton skins for super easy prep
- baked not fried (and you can also make them in the air fryer!)
- freezer friendly, freeze after making them, but before baking for the ultimate convenience
- big batch- make 40 from one batch!
- packed full of veggies
- sweet, yet salty, yet creamy, yet crunchy...ticking all the boxes for deliciousness
- kid friendly
- make the veggie mix in advance: 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.
What goes into the recipe
Remember to scroll to the recipe card for quantities, full method and the video
- Cabbage- 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.
- kecap manis: it's effectively a sweet soy sauce. It works really well with the veggies and gives just the right amount of umami. Sweet, thick and sticky, it perfectly coats all the veggies.
- wonton wrappers: I buy a 40 pack from my local supermarket. They are in the section near the fresh pasta
How to make this recipe
- Grate the carrot and zucchini, thinly slice the spring onions, and slice up the cabbage. (Image 1)
- Combine in a large bowl and mix. (Image 2)
- Add the kecap manis and mix. (image 3)
- Allow to sit for 10 minutes. (Image 4)
- Dip your finger in water and run it around all the edges of a wonton wrapper. (Image5)
- Place 1 teaspoon full of the veggie mix in the middle. (Image 6)
- Place ½ teaspoon of cream cheese on top. (Image 7)
- Fold one side of the wonton wrapper over. (Image 8)
- Fold the other three sides into the middle and press lightly. (Image 9)
- Place on a lined oven tray. (Image 10)
- Spray lightly with coconut oil. (Image 11)
- Sprinkle with sesame seeds and bake for 10 minutes at 220 degrees celsius. (Image 12)
Spray lightly with coconut oil and sprinkle with sesame seeds. Preheat your airfryer to 220 degrees celsius. Depending on your airfryer these will cook in between 5-7 minutes! Keep an eye on them as you don't want them to burn. Space them out so they aren't touching.
Expert Tips and FAQs
These baked wontons are quick and easy to make, but my top tips are to:
- wet the edges of the wontons to make sure they seal well
- spray the coconut oil gently and from a height so you don't coat them too much in oil
Originating from Indonesia, but now widely available, Kecap manis is a thick, sticky, sweet, soy sauce. Ingredients in it include: fermented soy beans, sugar, garlic, star anise, and galangal.
These baked wontons don't need the filling to be cooked first, that way it stays crunchy and fresh when cooked in the wontons.
Fried wontons are deep fried in oil and the wonton wrappers take on a lot of oil in the process. By baking these and just giving them a light coating of oil, they are much healthier. Likewise, doing them in the air fryer helps them to be a healthy alternative to fried wontons.
Sure. But really, seeing as we have made them baked not fried, do you need to make them any healthier?
More yummy vegetarian recipes:
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Crunchy baked veggie wontons
- 1 carrots grated
- 1 zucchini grated
- 2 spring onions thinly sliced
- 1.5 cups cabbage shredded
- ½ cup kecap manis sweet soy
- 1 250 gram block of cream cheese
- one pack square wonton wrappers 40 wrappers
- Sesame seeds
- coconut oil spray
- Preheat oven to 220 degrees
- Combine the carrot, zucchini, spring onions, cabbage and sweet soy in a bowl. Leave to sit for 10 minutes.
- Take a wonton skin and run around the edges with a finger that you dip in water.
- Put ¾ teaspoon of the veggie mix in the middle and top with ⅓ teaspoon of cream cheese.
- Fold the edges in an press together to seal.
- Continue until they are all done.
- Spray with coconut oil and sprinkle with sesame seeds.
- Bake for 10 minutes at 220 degrees or until golden around the edges.
- (You will have about a tablespoon of cream cheese left over)
- Makes 40
This post was originally written in October 2014, and fully updated in 2021 with new images, video and process shots.