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Entertaining Appetizers: Asian Salad Wontons in Baking Cups

Reynolds® Baking Cups are great for easy, mess-free entertaining.

Entertaining Appetizers

Katie Goodman

I love this fun recipe for Asian Salad Wonton Cups that you can easily make start to finish in 30 minutes, with very little clean up thanks to the use of baking cups.

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You’ll Need…

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You line the baking pan with the baking cups, rather than greasing with oil, and that prevents the pan from becoming dirty at all. After the wontons bake, just remove the baking cups and put the pans away!

You can serve the cups to your guests contained in the baking cups if you’d like and they have a small, disposable bowl to contain any crumbs and keep their hands clean.

What is your favorite tip for easy mess-free entertaining?

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 Asian Salad Wonton Cups

Ingredients

  • 24 wonton skins
  • 24 Reynolds® Baking Cup
  • Sauce:
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 4 teaspoons rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar or agave
  • salt, black pepper, cayenne pepper to taste if desired
  • Salad:
  • 7 ounces romaine lettuce, shredded
  • 2.5 ounces shredded purple cabbage or red endive
  • 3 green onions, thinly sliced
  • 1 carrot, julienne sliced
  • 1 tablespoon finely chopped cilantro
  • 1 ounce slivered almonds
  • 2 tablespoons chopped water chestnuts
  • sesame seeds

Instructions

  1. Preheat oven to 350. Line the muffin tin cups with Reynolds® Baking Cups (regular size). You may use any style or design you like. You can see them all at www.ReynoldsKitchens.com. Arrange 24 wonton skins in 24 muffin cups and shape them to create a small cup like bowl.
  2. After baking, remove the Reynolds® Baking Cups with the baked wonton cups inside from the muffin pan and cool completely.
  3. In a small bowl, combine all of the sauce ingredients. Wisk and set aside.
  4. Thinly slice the lettuce and cabbage. Rinse and dry well and place it in a bowl. Toss the lettuce and cabbage with green onions, carrot, cilantro, almonds and water chestnuts.
  5. Pour sauce over the salad mixture and stir to combine.
  6. Distribute salad mixture between the baked wonton cups. Sprinkle with sesame seeds. Serve immediately.

Variation: Add cold cooked extra small shrimp or shredded chicken to the salad mixture.

Tip: To prepare ahead of time, bake the wonton cups and store them in a dry place. Prepare the vegetables up to a few hours ahead of time but do not toss with the sauce or place in the wonton cups until just prior to serving.

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