Directions
These oven baked spring rolls and cheese wontons make great appetizers, but they’re also made for toddlers’ little teeth. They are thin crispy, and not chewy with veggies finely shredded and chopped your toddler won’t mind devouring these baked yummies!
For variety I will be showing you how to make both recipes using about 25 wonton wrappers.
This recipe makes 15 spring rolls & 10 cream cheese wontons.
Here it is, step by step:
Steps
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1
Done
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STEPS:Heat olive oil and sesame oil in a large saucepan. |
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2
Done
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Add onions, garlic and saute on medium high for 1 minute then add carrots, cabbage and mushroom and saute for 3 minutes until softened. |
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3
Done
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Pour in soy sauce then add bean sprouts and ginger and cook on medium heat for another 2 minutes. You can add mushroom sauce here if you have some, this is totally optional. |
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4
Done
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Set aside to cool. |
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5
Done
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Add cream cheese ingredients together. |
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6
Done
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Preheat oven to 400 F. |
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7
Done
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place 2 teaspoons spring roll filling in the middle of the wrapper. fold halfway then close the edges. brush melted butter on the top and roll. |
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8
Done
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Cream cheese wontonsplace cream cheese in the middle of the wrapper, brush cornstarch and water all around the edges of the wrapper and fold. |
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9
Done
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Place rolls and wontons on both baking trays separately and brush with remaining melted butter. |
