Baked Vegetable Wontons

Carrots, cabbage, mushrooms and bean sprouts are sautéed with onion and garlic then wrapped in a wonton wrapper. These wontons are will leave you lighter than most because they’re baked in the oven instead of pan fried. This recipe comes to us from Cathy of A Life Less Sweet.

Serves 12

• 1/3 cup carrots, grated
• 1/2 cup cabbage, finely shredded
• 1/3 cup mung bean sprouts
• 2 green onions, chopped
• 2 garlic cloves, minced
• 1/2 cup shitake mushrooms, chopped
• 1 tablespoon low sodium soy sauce
• 1 ounce low fat cream cheese
• 1/2 teaspoon sesame oil
• 1 16 ounce package wonton wrappers*

*available in the refrigerated food or specialty food sections of most grocery stores.

Preheat oven to 400 degrees. Prepare both a sauté pan and a baking sheet with a light coat of oil or cooking spray.

Add the carrots, cabbage, bean sprouts, onions, garlic and mushrooms to the prepared sauté pan and cook over medium-high for 2-3 minutes, or until vegetables begin to soften. Set vegetables aside to cool.

In a large bowl, add the cooled vegetables to the soy sauce, cream cheese and sesame oil. Mix until thoroughly combined.

Put a generous teaspoonful of the filling in the center of each wonton wrapper. Dampen the edges of the wonton with water and fold the wonton wrapper in half, pressing at the damp edges to close.

Place each finished wonton on the prepared baking sheet. Bake for 15 min, or until wontons are slightly browned on the bottom.