Mini Veggie Cups

These veggie cups are a really delightful, low calorie appetizer. I always keep ready made wonton skins in my fridge or freezer so I can bake them up and make this appetizer in a jiffy.

Feel free to experiment with different kinds of ingredients for the fillings. You can add or take away anything you like and adjust it according to your tastes.  The wonton skin cups can be made up to a day ahead and kept in a sealed container.



Mini Veggie Cups

 Serves 8-10


 Wonton Skin Cups:

2 – 3 tablespoons oil

30 wonton skins (available at any Asian grocery store)


2 garlic cloves, chopped

½ cup hard tofu, minced

1 cup bean sprouts

1 cup cabbage, thinly sliced

1 medium carrot, shredded

1 small sweet pepper, chopped

4 scallions, chopped

2 tsp soy sauce

1 tsp sweet soya sauce

2 tsp sesame oil

4-5 tbs chives, chopped (optional)

Chili oil (optional)


Wonton Skin Cups:

• Preheat oven to 375°.

• Taking a miniature muffin pan, brush some oil into each cup.

• Fit 1 wonton skin into each of 30 miniature muffin cups, pressing the wonton skin firmly into base of cups.

• Brush each wonton skin with a little oil.

• Bake at 375° for 12 minutes or until lightly browned.

• Cool in pans on a wire rack.

• Carefully remove cups from pans.


• In a heated wok, add 1 tsp. oil and stir fry the garlic.

• Add the tofu, peppers and scallions.

• Stir for a few seconds and add the carrots, cabbage and bean sprouts.

• Add the soy sauce, sesame oil and chives.

• Mix well.

• Remove from fire.

• Fill wonton cups with the filling and serve immediately.


4 thoughts on “Mini Veggie Cups

  1. This is so so cute!! definitely going to give this a bash…. great idea to serve at a cocktail party or at a cheese & wine evening 🙂 xxxx

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