October 23, 2024
Lettuce Wrap Inspired Wonton Cups
These Lettuce Wrap Inspired Wonton Cups have all the fresh and crisp flavors of lettuce wraps but made even easier to enjoy thanks to the wonton cups! These little appetizers are perfect for holiday parties and get-togethers!
Table of Contents
why you’ll love this recipe step-by-step instructions tips and faqsLettuce Wrap Inspired Wonton Cups
One of my favorite appetizers are the mushroom lettuce wraps from Yardhouse — they’re served with a huge crispy wonton, and instead of enjoying them like a traditional lettuce wrap, I always break off a piece of the wonton and top it with lettuce and the filling. It’s crispy, fresh, and so flavorful! That’s how I got the idea to make these lettuce wrap inspired wonton cups! These bite-sized appetizers are great for holiday parties, family get-togethers, or any occasion where you want something flavorful yet easy to eat. With savory mushrooms, tofu, and a hint of spice, these wonton cups are sure to be a crowd-pleaser. Grab a drink and let’s get to cookin’!
Why You’ll Love This Recipe
These wonton cups offer all the flavors and textures of a lettuce wrap in a neat, handheld package. Here are a few reasons why you’ll love this recipe:
- Easy to Eat: Unlike traditional lettuce wraps that can be a bit messy, these wonton cups are bite-sized and mess-free, making them ideal for entertaining.
- Quick and Easy: Simple to prepare, making it a perfect last-minute appetizer for gatherings.
- Great for Meal Prep: The filling can be made ahead of time, making assembly a breeze on party day.
- Customizable: You can easily modify the fillings based on what you have on hand, or your personal taste preferences. Swap tofu for tempeh or add more veggies!
- Perfect for Holidays: Whether it’s Thanksgiving, Christmas, or any festive gathering, these wonton cups are a great plant-based appetizer that will leave everyone impressed.
How to Make Lettuce Wrap Inspired Wonton Cups
1. Prepare the Wonton Cups:
Start by preheating your oven to 350°F. Lightly spray a 12-cup cupcake tray with oil, then place two wonton wrappers into each cup. Gently press them down with your fingers to form small cups. Bake the wonton wrappers for 12 to 15 minutes, or until the edges turn golden brown and crisp. Once done, set them aside to cool.
2. Whisk the Sauce:
In a small bowl, combine the low-sodium soy sauce, hoisin sauce, sriracha, coconut sugar, dark soy sauce, sesame oil, and Chinese 5 spice (if using). Whisk everything together until well blended, and set the sauce aside.
3. Make the Filling:
Heat the avocado oil in a large nonstick sauté pan over medium-high heat. Once hot, add the diced mushrooms and crumbled tofu. Cook for about 10 to 12 minutes, stirring often, until the mushrooms release most of their liquid and the tofu starts to brown and crisp around the edges.
Lower the heat to medium and add the diced onion, water chestnuts, grated carrot, garlic, and ginger. Mix everything together and cook for another 4 to 5 minutes, until the onion turns translucent and the garlic is fragrant.
Pour the reserved sauce into the pan and continue cooking for a few more minutes, allowing the flavors to meld together. Stir in the chopped green onion and remove the pan from heat. Let the filling cool for about 10 minutes before assembling the cups.
4. Assemble:
To assemble, place a small amount of chopped lettuce or cabbage at the bottom of each baked wonton cup. Spoon about 2 tablespoons of the mushroom and tofu filling into each cup. Garnish with more green onion and, if desired, sprinkle toasted sesame seeds on top.
5. Serve and Enjoy!
Serve these Lettuce Wrap Inspired Wonton Cups immediately while they’re still crispy and warm. They’re perfect for sharing, and you can be sure that these little bites will be the hit of your next party!
Tips and FAQs
- Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Just reheat it before assembling the wonton cups.
- Customize: Feel free to play around with the vegetables and seasonings. You can add bell peppers, edamame, or even swap tofu for tempeh.
- Crispy Wontons: To keep the wonton cups crispy, avoid overfilling them with the sauce. You can also bake the wonton wrappers a few hours ahead of time and store them at room temperature until you’re ready to fill them.
How Do I Store Leftovers?
The wonton cups are best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days. Reheat them in the oven at 350°F for 5-7 minutes to regain crispiness. For any leftovers, I like to remove the filling from the wonton cups and store them separately.
What’s the Best Way to Transport These Wonton Cups?
To keep the wonton cups crisp and fresh during transport, store the baked wonton shells and filling separately. Assemble the cups just before serving. You can transport the filling in an airtight container and the wonton shells in a sealed, shallow container to prevent breakage.
How Do I Prevent the Wonton Cups From Going Soggy?
To keep the cups crispy, assemble them just before serving. If you need to pre-assemble them, layer a bit of lettuce or cabbage in the bottom to act as a barrier between the filling and the wonton wrapper.
A Must-Try Appetizer for Any Occassion!
Whether you’re hosting a holiday party, planning a family gathering, or simply looking for a fun new appetizer, these Lettuce Wrap Inspired Wonton Cups are the perfect choice. With their savory, crunchy, and fresh flavors, they’re guaranteed to be a hit with your guests. Plus, they’re vegan, customizable, and super easy to make ahead!
Give this recipe a try and let me know what you think in the comments below. Don’t forget to share your creations by tagging me on Instagram or TikTok! I love seeing your delicious results!
Lettuce Wrap Inspired Wonton Cups
Ingredients
- 24 vegan-friendly wonton wrappers
- 3 tablespoons low-sodium soy sauce
- 2 tablespoon hoisin sauce
- 1 tablespoon sriracha
- 1 teaspoon coconut sugar
- 1 teaspoon dark soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon Chinese 5 spice, optional
- 2 tablespoons avocado oil
- 8 oz cremini mushrooms, diced
- 4 oz extra firm tofu, drained and crumbled
- ½ cup onion, diced
- ½ cup water chestnuts, drained and diced
- ½ cup carrots, grated
- 6 cloves fresh minced garlic
- 2 tablespoons fresh minced ginger
- ½ cup chopped green onion, plus more for garnish
- Salt and pepper, to taste
- 1 cup chopped lettuce or cabbage
- Toasted sesame seeds, for garnish, optional
Instructions
- Preheat oven to 350°F.
- Lightly spray a 12-cup cupcake tray with oil and place 2 wonton cups into each of holes, using your fingers to press down lightly to form cups.
- Bake the wonton cups until the edges of the wonton wrappers turn light brown and crisp around the edges, 12 to 15 minutes. Remove from the oven and set aside.
- Meanwhile, place the low-sodium soy sauce, sriracha, coconut sugar, dark soy sauce, sesame oil, and Chinese 5 spice in a small bowl and whisk until combined. Set aside.
- Heat the oil in a large nonstick sauté pan over medium-high heat. Once the oil is hot, add the mushrooms and tofu, and cook, stirring often, until most of the liquid has cooked out of the mushrooms and the tofu starts to crisp around the edges, 10 to 12 minutes.
- Reduce the heat to medium. Add the white onion, water chestnuts, carrot, garlic, and ginger, mixing to combine.
- Pour in the reserved liquid you whisked together and continue to cook until the white onion is slightly translucent, and the garlic is fragrant, 4 to 5 minutes.
- Add the green onion, give it another mix to combine, and remove from the heat. Let the filling cool at room temperature about 10 minutes before assembling the wonton cups.
- To assemble the wonton cups, place some lettuce or cabbage in the bottom of each cup. Spoon about 2 tablespoons of the mushroom and tofu mixture into each of the wonton cups and garnish with toasted sesame seeds and green onion.
- Serve immediately and enjoy!
