Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 24 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
24
- 24 wonton wrappers
- 1/4 red cabbage, finely shredded
- 1/4 green cabbage, finely shredded
- 1 carrot, peeled, shredded
- 3 spring onions, thinly sliced
- 1/2 bunch mint, leaves picked, torn
- 1/4 cup peanuts, roasted, salted and finely chopped
- 2 tbs soy sauce
- 1 lime, juiced
- 1tablespoons sesame oil
- 100grams fried noodles
Nutrition per serving
239kJ / 57Cal
239 Kilojoules or 57 Calories
3% of daily energy intake*
Protein
2.0grams
Fat
2.7grams
Carbs
6.8grams
Sugars
0.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Surprisingly easy to make, these bite-sized wonton canapes are packed with veg and crispy noodles, and are big on crunch and flavour.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Gently press half of the wonton wrappers into a greased 12-hole, 1/3-cup capacity muffin pan. Bake for 10 minutes or until brown and crisp. Stand for 5 minutes before transferring to a wire rack to cool slightly. Repeat with remaining wonton wrappers.
Step 2 of 4
Place red and green cabbage, carrot, onion and mint in a large bowl, tossing to combine.
Step 3 of 4
Combine peanuts, soy, lime juice and oil in a small bowl. Add noodles to salad and drizzle over dressing, tossing to combine.
Step 4 of 4
Spoon salad into wonton cups, then scatter over extra peanuts and mint to serve.
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