Best 3 Asian Salad Wonton Cup Appetizers Recipes

Asian salad wonton cup appetizers are a delightful and easy-to-make snack or appetizer that can add an elegant touch to any gathering. These crispy wonton cups are filled with a flavorful Asian-inspired salad, making them the perfect finger food for parties, potlucks, or casual gatherings. With endless variations of fillings and toppings, these wonton cups offer a versatile canvas for your culinary creativity. From fresh and crunchy vegetables to savory meats and tangy sauces, you can customize these appetizers to suit your preferences and create a truly unique and delicious snack that will impress your guests.

Here are our top 3 tried and tested recipes!

ASIAN CHICKEN SALAD WONTON CUPS

Asian Chicken Salad Wonton Cups image

Halve the recipe to make a smaller batch. You can bake the wonton cups up to 3 days ahead. Store them in an airtight container at room temperature. The salad can be prepared a day ahead, but keep the salad and dressing in separate containers until you are ready to serve.

Provided by Lisa Lin

Categories Appetizer

Time 1h20m

Number Of Ingredients 17

Ingredients

36 square wonton wrappers
2 1/2 tablespoons extra-virgin olive oil
1/2 pound cooked chicken
1 1/2 cups shredded red cabbage (see note 1)
1 1/2 cups shredded green cabbage
1 large carrot, peeled and shredded
2 stalks of scallions, thinly sliced (about 1/3 cup)
2 tablespoons toasted sesame seeds
2 tablespoons soy sauce
2 tablespoons honey
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons rice vinegar
2 teaspoons grated ginger
1/2 teaspoon garlic powder (see note 2)
2 teaspoons toasted sesame oil
2 12-count count mini muffin pans
1 large sheet pan

Steps:

Prepare Wonton Cups
Preheat the oven to 350ºF. Position an oven rack to the center position.
Take one of the wonton wrappers and brush a thin layer of olive oil on one side. Flip it over and brush oil on the other side. Lay another wonton wrapper on top of the first wrapper. Brush olive oil over the second wonton wrapper. The other side of the wrapper will be greased when it comes in contact with the first wrapper.
Continue stacking and brushing the wonton wrappers with oil until you get a stack of 5 wrappers.
Cut the stack of wrappers diagonally so that you get 2 stacks of triangles. Repeat this process until you get 24 triangles.
Then, take a triangular piece of wonton wrapper with the longest side (hypotenuse) facing up. Make a small pinch in the middle and gather the two top corners together to form a cup (see photos or video above for reference). Make sure there is no gap when you are shaping the wonton cups.
Press the bottom of the wonton cup into a hole of a mini muffin pan to flatten it.
Continue shaping the wontons until you have filled all the holes with the wonton cups.
Place the muffin pans onto the baking sheet. This way, the muffin pans won't drop into the oven rack or get stuck.
Bake the wonton cups for 10 to 12 minutes, until the edges are golden brown.
Let the wonton cups cool for a few minutes before transferring them to a cooling rack. You may notice that the wonton cups look powdery. That's just excess starch from the wonton wrappers.
Continue baking 2 more batches of wonton cups until you get 72 total.
Prepare Chicken Salad
Dice the chicken into 1/4-inch cubes. Transfer the chicken cubes to a mixing bowl.
Add the shredded red cabbage, green cabbage, carrots, scallions, and sesame seeds. Toss everything together.
In a small bowl, mix the soy sauce, honey, olive oil, vinegar, ginger, garlic powder, and sesame oil. Stir until the honey completely dissolves.
Drizzle the dressing over the chicken and vegetables. Toss everything together.
Spoon the chicken salad into the baked wonton cups. Serve.

Nutrition Facts : ServingSize 1 wonton cup with filling, Calories 33 kcal, Carbohydrate 3.2 g, Protein 1.4 g, Fat 1.6 g, SaturatedFat 0.3 g, Cholesterol 3 mg, Sodium 39 mg, Fiber 0.2 g, Sugar 0.7 g

ASIAN CHICKEN WONTON CUPS

Asian Chicken Wonton Cups image

Fill wonton cups with cabbage and chicken mixture - a flavorful Asian-style appetizer to treat your guests.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 45m

Yield 24

Number Of Ingredients 13

Ingredients

24 wonton skins (about 3 1/4-inch square)
Cooking spray
3 tablespoons creamy peanut butter
3 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 tablespoon honey
2 teaspoons chili puree with garlic
2 teaspoons dark sesame oil
1/2 cup sliced almonds, toasted
2 medium green onions, sliced (2 tablespoons)
1 cup chopped cooked chicken
1/2 cup shredded Chinese (napa) cabbage

Steps:

Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Carefully press 1 wonton skin into each cup (wrapper will extend above rim); spray lightly with cooking spray.
Bake 8 to 10 minutes or until lightly browned and crisp. Remove from cups to cooling rack; cool completely.
Meanwhile, in medium bowl, mix peanut butter, water, lime juice, vinegar, honey, chili puree and sesame oil with whisk until blended. Add almonds, onions and chicken; toss to coat.
Just before serving, fill wonton cups evenly with cabbage (about 1 teaspoon) and chicken mixture (about 2 1/2 teaspoons).

Nutrition Facts : Calories 58, Carbohydrate 5 g, Fat 1/2, Fiber 1/2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 65 mg

ASIAN SALAD CUPS

Asian Salad Cups image

We used muffin cups to make our crunchy wonton cups that are filled with an Asian salad of ramen noodle soup mix, cabbage, nuts, green onions, sesame seed and sunflower seeds. Super easy to make and ready in only 35 minutes.

Provided by Jessica Walker

Categories Appetizer

Time 35m

Yield 24

Number Of Ingredients 13

Ingredients

24 wonton skins (about 3 1/4-inch square)
Olive oil
3 tablespoons butter or margarine
2 packages (3 oz each) any flavor ramen noodle soup mix, noodles crushed (discard seasoning)
1/2 cup slivered almonds
1/4 cup sunflower nuts
1 tablespoon sesame seed
1 head Chinese (napa) cabbage
2 medium green onions, sliced
1 cup sugar
1/2 cup vinegar
2 tablespoons soy sauce
3/4 cup vegetable oil

Steps:

Heat oven to 375°F. To make Cups, brush one side of 1 wonton skin with olive oil. With bottom of small drinking glass, press wonton skin, oil side down, into ungreased regular-size muffin cup. Repeat with remaining wonton skins. Bake 7 to 10 minutes or until brown. Remove from muffin cups to cooling rack.
In 10-inch skillet, melt butter over medium heat. Add ramen noodles, almonds, sunflower nuts and sesame seed; cook, stirring frequently, until brown. Remove from skillet to small bowl; cool completely.
Shred cabbage; place in large bowl. Add green onions to cooled noodle mixture; stir. Sprinkle over cabbage.
In small bowl, beat sugar and vinegar with whisk until dissolved. Beat in soy sauce. Add oil; beat until well combined. Add Dressing to Salad; toss.
Fill cooled cups with salad. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

Tips:

For a crispier wonton cup, brush the wonton wrappers with oil before baking.
Make sure the wonton cups are completely cool before filling them, or the filling will make them soggy.
If you don't have time to make the wonton cups from scratch, you can use store-bought wonton wrappers.
To make the filling ahead of time, simply mix all of the ingredients together and store it in the refrigerator for up to 3 days.
Feel free to get creative with the filling. You can use any type of protein, vegetable, or cheese that you like.

Conclusion:

These Asian Salad Wonton Cup Appetizers are the perfect party food. They're easy to make, delicious, and always a hit with guests. So next time you're looking for a quick and easy appetizer, give these wonton cups a try. You won't be disappointed!