Wonton Salad Cups Recipe

Name: Wonton Salad Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick spray coating; 24 wonton wrappers; 2 ½ cups finely shredded Chinese cabbage or 2 ½ cups other green cabbage; 1 cup frozen baby green pea, thawed and patted dry; 2 green onions, chopped (1/4 cup); 3 tablespoons bean sprouts; 2 tablespoons finely chopped sweet red peppers; 2 cloves garlic, minced; 1 tablespoon toasted sesame oil; 2 tablespoons finely chopped water chestnuts; 2 tablespoons snipped fresh cilantro; 2 tablespoons hoisin sauce or 2 tablespoons chinese plum sauce; 2 tablespoons soy sauce; 1 tablespoon honey; 2 teaspoons rice vinegar or 2 teaspoons red wine vinegar; 1 teaspoon chinese hot dry mustard; 1 teaspoon grated fresh ginger; fresh chives (optional)

Servings: persons

nonstick spray coating
24 wonton wrappers
2 ½ cups finely shredded Chinese cabbage or 2 ½ cups other green cabbage
1 cup frozen baby green pea, thawed and patted dry
2 green onions, chopped (1/4 cup)
3 tablespoons bean sprouts
2 tablespoons finely chopped sweet red peppers
2 cloves garlic, minced
1 tablespoon toasted sesame oil
2 tablespoons finely chopped water chestnuts
2 tablespoons snipped fresh cilantro
2 tablespoons hoisin sauce or 2 tablespoons chinese plum sauce
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons rice vinegar or 2 teaspoons red wine vinegar
1 teaspoon chinese hot dry mustard
1 teaspoon grated fresh ginger
fresh chives (optional)

1
Spray twenty-four 1-3/4-inch muffin cups with nonstick coating.
2
Place a wonton wrapper in each, shaping it into a cup.
3
Bake in a 375 degree F oven about 8 minutes or until lightly browned; cool.
4
Keep in an airtight container at room temperature for up to 1 day.
5
For filling, cook cabbage, peas, green onion, bean sprouts, sweet pepper, and garlic in sesame oil for 2 to 4 minutes or until peas are crisp-tender and cabbage has wilted.
6
Remove from heat; drain any liquid.
7
Stir in water chestnuts, cilantro, hoisin or plum sauce, soy sauce, honey, vinegar, dry mustard, and ginger.
8
Cover and refrigerate for 2 to 6 hours.
9
To assemble, use a slotted spoon to fill cups with vegetable mixture.
10
Top with fresh chives, if desired.
11
Serve within 2 hours.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: nonstick spray coating, 24 wonton wrappers, 2 ½ cups finely shredded Chinese cabbage or 2 ½ cups other green cabbage, 1 cup frozen baby green pea, thawed and patted dry, and more.

Yes, Wonton Salad Cups falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Wonton Salad Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions