Crispy Wonton Tostada

These Crispy Wonton Tostadas are a fun and healthy Spring appetizer full of delicious Asian flavors.

Crispy Wontons with Asian Salsa

Using Wonton Wrappers

I love using baked wonton wrappers as the base for appetizer bites. They bubble up as soon as the heat hits and then quickly crisp to a golden egg-noodle-hue. I was amazed at both how quickly it happened and how good they were (and how healthy too!).

If you’ve never used these before, they can be found in the refrigerator or freezer sections of most major grocery stores or Asian supermarkets.

Making Crispy Wonton Tostadas

These vegetarian appetizers do require a bit of chopping and the ingredient list is a tad long. But trust me, it’s a simple chop, measure, mix kind of recipe that comes together quickly and is well worth it. The recipe can easily be doubled or tripled to meet your party food needs without adding too much prep time.

The salad on top these healthy canapés is full of sweet, spicy, acidic, salty Asian flavor.

Start by chopping bell pepper, cucumber, water chestnuts, and jalapeno. Along with spring onion and cilantro, these are mixed in a sauce of soy sauce, lime juice, and sesame oil.

Bake the wonton wrappers in the oven, brush with hoisin sauce, and top with some of the Asian salad mixture. Delicious!

Asian Salad on Crispy Wontons, one of the healthy appetizer recipes on Cook the Story for March Canapé Madness from www.cookthestory.com

If you’d like to make more healthy appetizer recipes like this one, be sure to also check out my recipe for Asian salad in a jar.

 

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Crispy Wonton Tostada


  • Author: Christine Pittman
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12

Description

These Crispy Wonton Tostadas are a fun and healthy Spring appetizer full of delicious Asian flavors.

Ingredients

  • 12 wonton wrappers
  • oil baking spray or a small amount of cooking oil
  • salt
  • 1/2 of a red bell pepper, finely chopped
  • 4 inches of cucumber, finely chopped
  • 1/2 cup drained and then chopped water chestnuts
  • 1/3 cup chopped cilantro
  • the greens from 2 spring onions, chopped
  • 1/2 tsp to 1 tsp (to taste) of seeded and deveined minced jalapeno pepper
  • 1/2 tsp soy sauce
  • 1/2 tsp fresh lime juice
  • 1/4 tsp sesame oil
  • 2 tbsp hoisin sauce

Instructions

  1. Preheat the oven to 350º. Spray an 11×17″ pan with oil baking spray (or wet some kitchen towel with oil and lightly coat the pan). Place the wonton wrappers in a single non-overlapping layer. Spray the tops of the wrappers with oil baking spray (or use a pastry brush to lightly coat them in oil). Sprinkle each wrapper with a tiny pinch of salt.
  2. Put the pan into the preheated oven and bake until they’re crisp and as golden as egg noodles, 5-8 minutes. Allow the wrappers to cool on the pan.*
  3. Combine the bell pepper, cucumber, water chestnuts, cilantro, spring onion, and jalapeno pepper in a medium-sized bowl. Add the soy sauce, lime juice and sesame oil. Stir to combine. Taste and add a pinch of salt and a bit more lime juice if you’d like.
  4. Flip the wontons crisps over onto a serving plate (I flip them because the side that was down while cooking seems to be slightly concave and therefore a tiny bit easier to fill than the convex tops). Brush the top of each wonton cracker with a bit of hoisin sauce and then top each with about 2 tablespoons of the Asian salad mixture.

Notes

*Once baked, the wonton wrappers don’t store very well. But you can make them up to 8 hours ahead of time. Cool them down and then store them in an airtight container until you’re ready to top them.

This post originally appeared in March 2013 and was revised and republished in April 2020.
Crispy Wonton Tostada

14 Responses to “Crispy Wonton Tostada”

  1. Ginger — December 20, 2019 @ 2:02 am (#)

    This looks good! I feel like making it a chips and dip when I try making it.

    • Christine Pittman — December 23, 2019 @ 1:11 pm (#)

      Fun! Enjoy, Ginger!

  2. JPWEBSEO — December 13, 2017 @ 9:48 am (#)

    Very creative post

  3. Emanuelle — March 14, 2013 @ 1:55 pm (#)

    Looks delicious!!

  4. BigFATcook — March 14, 2013 @ 12:56 pm (#)

    This looks so light and healthy… amazing.. also love the photos

  5. Paula — March 14, 2013 @ 8:50 am (#)

    Love the look of this appetizer. Using wonton wrappers was a great idea!

  6. pestcarepro — March 14, 2013 @ 5:44 am (#)

    What a great way to use the wonton wrapper…love these appetizers :)

    pestcarepro ecently posted: kiểm soát chuột

  7. Dipti Joshi — March 14, 2013 @ 2:14 am (#)

    Very creative and innovative idea for an appetizer. I am thinking of serving this salad on deep fried crispy ‘Puri’.

  8. Juliana — March 13, 2013 @ 9:19 pm (#)

    What a great way to use the wonton wrapper…love these appetizers :)

  9. katie — March 13, 2013 @ 9:17 pm (#)

    These look fabulous! I can’t wait to give this recipe a try (and that flower… wowzas is it pretty)!

  10. Lillian @ My Recipe Journey — March 13, 2013 @ 3:07 pm (#)

    What a great idea for an appetizer!!! Very creative! Do you have a fruit dessert version also? I’m thinking of trying a dessert version of this because I have some wrappers and some fruit to use up! I’ll link back here as my inspiration! Thanks! Great post!

Trackbacks/Pingbacks

  1. An Easy Potato Appetizer: Baked Potato Bites — October 6, 2015
  2. Finger Foods: Recipes for Entertaining — January 19, 2015
  3. Healthy Appetizer Recipes For 2013 « Recipes for Health — August 10, 2014

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