I am not often one for appetizers. I know, it’s silly. And there’s no good reason. Often when I’m thinking of meals to cook, I skip over appetizers and instead focus on elements of the actual main courses and a schnazzy dessert. When we go out to fancier restaurants, my husband and I rarely glance at the appetizer/small bite menu. I think it’s more habit than anything. When it comes to Thai and Chinese cuisine, however, this isn’t the case. I love perusing their appetizer menu! Mostly on the hunt for good eggroll options.
The following recipe was born out of last minute decision making. I was planning on making two different curries and jasmine rice. Then I thought homemade eggrolls sounded like a good idea, for a slightly differnt texture to the meal. When I got to the grocery store and hunted for eggroll wrappers, I couldn’t find any. I had planned on eggrolls packed with rice noodles and vegetables. During my wandering I came across wonton wrappers. While I’d initially planned on large eggrolls, I thought these would be a fun challenge.
I suggest cutting the noodles up even smaller than I did – about ½ an inch long, even though the following recipe is exactly what I used. You can serve these as an appetizer, or right alongside your meal.
Thai Inspired Baked Wontons
Yields approx. 40 wontons
½ package Thai thin rice noodles (4 oz. uncooked)
1 tbsp. oil
1 small sweet onion, finely diced
2 cloves garlic, minced
1 3-inch piece of ginger, peeled and minced
2 stalks green onion, diced thin
1 large carrot, grated fine
2 cups savoy cabbage, shredded
1 cup fresh shiitake mushrooms, sliced thin *
3 tbsp. tamari or soy sauce
2 tsp. Thai fish sauce
salt and pepper, to taste
1 large package wonton wrappers (at least 40)
small dish of water
* If fresh shiitake mushrooms aren’t available, rehydrate dried mushrooms and use instead.
Cook the noodles according to the package instructions, then drain under cold water. Roughly chop the noodles into small pieces (½-1 inch long) and set aside.
Preheat your oven to 400° F. Heat the oil in a large saucepan, over medium-high heat. Add the onion, garlic, and ginger. Sauté until the onion is translucent (5-7 minutes). Add the green onion, carrot, savoy cabbage, and shiitake mushrooms, evenly mixing everything. Cook for 4-5 minutes, then add in the noodles, tamari/soy sauce, and fish sauce. Mix thoroughly. Taste and then add salt and pepper to your liking.
Time to prepare your wontons! Using one wrapper at a time, place a small spoonful of the above mixture in the center of the wonton skin. Brush the edges of the wrapper with water, then fold the wonton in half diagonally, creating a right triangle. Press the edges of the wonton wrapper together to seal them closed.
Place the sealed wontons on a large baking sheet that has been lightly brushed with oil. Once all the wontons are folded, brush the tops with a light coating of oil, then bake for 10-12 minutes, or until golden brown, turning once about halfway through the baking time. Serve hot.
I served these alongside a homemade green curry, so I didn’t make a dipping sauce of any sort, but you’re welcome to! I’ve made a sauce very similar to this one that is quite tasty!