Keto Crispy Baked Veggie Wontons with Cream Cheese
Baked wontons filled with a savory mixture of cream cheese, carrots, mushrooms, scallions, and ginger, then brushed with egg wash and crisped in the oven. These offer a lighter, oil-free alternative to fried wontons while maintaining crunch. Serve as an appetizer for Asian-inspired meals, parties, or weeknight snacks. This version skips deep frying for a cleaner finish without sacrificing texture.
Ingredients
- 8 ounces cream cheese, softened
- ¼ cup scallions, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- ½ cup carrots, finely chopped
- ½ cup cremini mushrooms, finely chopped
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 30 wonton wrappers
- water, as needed(optional)
- 1 egg
Instructions
- 1
Preheat oven to 400F.
- 2
Line baking sheet with parchment and spray with oil.
- 3
Combine cream cheese, scallions, garlic, ginger, carrots, mushrooms, sesame oil, and soy sauce in large bowl until well mixed.
- 4
Set up wrapping station with wrappers, filling, and small bowl of water.
- 5
Place heaping tablespoon of filling in center of wrapper. Brush water along all four edges with finger or pastry brush.
- 6
Fold two adjacent sides together and press seams. Bring next corner to point and adhere. Close final corner firmly.
- 7
Arrange wontons on prepared sheet.
- 8
Whisk egg with splash of water in small bowl. Brush lightly onto wontons.
- 9
Spray wontons with cooking oil.
- 10
Bake 10-12 minutes until golden brown all over.
Tips
Finely chop vegetables so filling is evenly textured and wontons cook through. Larger pieces may prevent proper sealing.
Don't overfill wontons or they will burst during baking. A heaping tablespoon is key to successful sealing and crisping.
Let wontons cool 2-3 minutes after baking so they firm up and become maximally crispy.
Good to Know
Unbaked wontons keep refrigerated up to 2 days on parchment-lined tray. Baked wontons stay crisp 1 day in airtight container at room temperature.
Assemble wontons up to 2 days ahead and freeze on baking sheet, then transfer to freezer bag. Bake from frozen, adding 2-3 minutes to time.
Serve immediately after cooling slightly while crisp. Offer with sweet chili sauce, sriracha mayo, or soy dipping sauce.
Common Mistakes
Overfill wrapper to avoid tearing and leaking during bake.
Skip egg wash application to prevent wontons from browning unevenly.
Use room-temperature cream cheese to avoid lumpy filling that spreads unevenly.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
FAQ
Can I freeze unbaked wontons?
Yes. Assemble and arrange on parchment-lined baking sheet. Freeze 2 hours until solid, then transfer to freezer bag for up to 1 month. Bake from frozen, adding 2-3 minutes to the time.
What if my wontons don't get crispy?
Ensure you brush egg wash and spray cooking oil as directed. If oven runs cool, increase temperature to 425F or extend bake time by 2 minutes. Let cool on baking sheet for crispness to set.
How long do baked wontons keep?
Freshly baked wontons are crispest served immediately but stay crispy up to 1 day in airtight container at room temperature. Refrigeration softens them; reheat at 350F for 3-4 minutes to recrisp.