So, today I’m going back to my appetizer-whore ways. But you wouldn’t have it any other way. Right?
These may look a little on the difficult side. They’re not, I promise.
Think of them as deconstructed sushi roll nacho thingies. Kinda, sorta.
I currently have a thing for finding uses for wonton skins. I had one a while back and I got over it but now I’m obsessed again.
Hence these, these, and these.
You may be thinking “Wasabi and Sriracha??” Yes. It’s not as hot as you would imagine. They’re just freakin’ good. The coolness of the slaw – although it has wasabi – balances it all very well.
You could always fold these like little tiny tacos and bake them instead of topping the wontons after, which I did, and they’re really good too. Just brush the egg white mixture on the flip side before you bake them.
Um, yeah. I had like 12 of these yesterday and I’m salivating posting this right now. They’re that good.
Here’s your printable-
- 1 package Wonton skins
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 egg white
- 1 tbsp sesame seeds
- 1/2 head green cabbage, shredded
- 1/2 yellow onion, diced
- 2 tbsp wasabi paste (more or less to taste)
- 1/2 cup mayo (again, you may want more less depending on your preference)
- Salt, to taste
- Smoked salmon, sliced into strips
- Preheat oven to 350.
- Slice wonton skins in half in the shape of triangles
- Mix oil, soy sauce, egg white and sesame seeds in a small bowl.
- Place wonton skins on a baking sheet sprayed with nonstick spray
- Brush each wonton with sesame oil mixture and bake for 5-10 minutes, until slightly browned.
- Mix shredded cabbage, onion, wasabi paste and mayo; salt to taste, cover and refrigerate.
- Top each wonton crisp with slaw, a slice of salmon and a drizzle of Sriracha.
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