Vegan Shrimp Wonton
Introducing the irresistible Vegan Shrimp Wonton—a plant-based twist on a classic appetizer that will wow your taste buds! This recipe swaps traditional shrimp for hearts of palm, expertly shredded and seasoned with nori, soy sauce, garlic, and ginger to deliver a delicate seafood flavor without any animal products. Wrapped in tender rice paper and pan-fried to golden perfection, these bite-sized delights are crispy on the outside and filled with savory, umami-packed goodness. Ready in just 40 minutes, these vegan wontons are perfect as a party snack, appetizer, or light meal, served with a side of chili sauce for dipping. Whether you’re a vegan enthusiast or simply looking for a creative way to enjoy wontons, this recipe is a delicious must-try! Keywords: Vegan Shrimp Wonton, plant-based wonton recipe, hearts of palm wonton, vegan appetizer, crispy rice paper wontons.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 1 cup Hearts of palm, drained and shredded
- 1 tablespoon Lemon juice
- 1 tablespoon Nori sheets, finely shredded
- 2 tablespoons Soy sauce
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Green onions, finely chopped
- 1 teaspoon Sesame oil
- 2 cups Water
- 1 teaspoon Cornstarch
- 1 tablespoon Chili sauce for serving
Instructions
In a medium bowl, combine the shredded hearts of palm, lemon juice, shredded nori, soy sauce, minced garlic, grated ginger, chopped green onions, and sesame oil. Mix well to combine all the flavors. Let this mixture sit for about 10 minutes to absorb the flavors.
Fill a shallow dish with warm water. Gently dip one rice paper wrapper into the water, making sure it is completely submerged for about 10 seconds, just enough to soften.
Place the softened rice paper on a clean surface. Spoon approximately one tablespoon of the hearts of palm mixture onto the center of the rice paper.
Fold the rice paper in half to enclose the filling, pressing the edges together to seal. Repeat the process with the remaining wrappers and filling.
In a small bowl, mix 2 cups of water and 1 teaspoon of cornstarch. This will be used to help seal any loose edges of the rice paper.
In a large non-stick skillet, heat a small amount of sesame oil over medium heat. Once the skillet is hot, carefully add the wontons in batches.
Cook each wonton for about 2-3 minutes per side, or until the rice paper turns golden brown and slightly crispy.
Remove the cooked wontons and place them on a serving platter. Serve immediately with a side of chili sauce for dipping.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2908 mg | 126% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 6.7 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 782 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
