These Crispy Wonton Tostadas are a fun and healthy Spring appetizer full of delicious Asian flavors.
- 12 wonton wrappers
- oil baking spray or a small amount of cooking oil
- 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
- 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.
- 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.*
- 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.
- 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.
*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.