These Crispy Wonton Tostadas are a fun and healthy Spring appetizer full of delicious Asian flavors.
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!
PrintCrispy Wonton Tostada
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Baked
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
- 2 spring onions, chopped
- 1/2 tsp. to 1 tsp. (to taste) of seeded, deveined, and minced jalapeno pepper
- 1/2 tsp. soy sauce
- 1/2 tsp. fresh lime juice
- 1/4 tsp. sesame oil
- 2 Tbsp. hoisin sauce
Instructions
- 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.
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.