Crispy, bite-sized baked wonton cups filled with a flavorful sautéed vegetable filling—easy to make ahead and perfect for entertaining at Diwali or any social gathering.
A light, crowd-pleasing appetizer your guests will love!
As Diwali draws closer, I was on the lookout for fun finger foods that are both easy to make and a delight to eat. I’m excited to share one of my signature concoctions: Veggie Spring Roll Wonton Cups! These deconstructed veggie spring rolls, with their diya-like shape, are perfect for celebrating the festival of lights. They’re a lighter, crispy alternative to traditional fried spring rolls, and they look as festive as they taste.
What I love most about these Veggie Spring Roll Wonton Cups is their simplicity. With just a few ingredients and minimal effort, you can put together a vibrant, delicious appetizer that’s sure to impress your guests. Plus, they stay perfectly crisp and taste great at room temperature without turning soggy—it what makes them great for a party spread! This way, you can relax and enjoy the festivities without worrying about last-minute prep.
The Inspiration Behind My Recipe
Every Diwali, I find myself wanting to add something new to my appetizer spread—something that’s quick, easy and, of course, fun to eat! Traditional spring rolls are always a hit, but between rolling and frying, they can be a bit exhausting and time-consuming, especially when entertaining. Also, I’m not a fan of deep-frying. I go to great lengths to avoid this cooking technique in my kitchen. That’s when the idea of deconstructed veggie spring rolls came to mind.
Instead of rolling up the vegetable filling inside traditional spring roll wrappers, I thought, why not bake them into crispy wonton cups? They’re a fun, deconstructed version of the classic, baked instead of fried and served in a bite-sized, festive shape. Since they’re baked, they are lighter and less greasy, making them a healthier option for indulging during the holiday season.
These little cups remind me of diyas, the oil lamps we light during Diwali. They are just as stunning for other holiday gatherings like New Year’s Eve or Easter brunch. Their golden crispness adds an extra touch of charm to any party spread. The best part? They’re incredibly easy to make ahead, so you can enjoy more time with family and friends.
A Crunchy, Flavor-Packed Filling
The filling for these wonton cups is full of flavor and texture, made with a few simple veggies sautéed to perfection. While my filling is simple with onions, carrots, cabbage and mushrooms, feel free to experiment with different combinations. Add bell peppers, snap peas, or bean sprouts, edamame or peas for extra texture. Even switch up the seasoning to suit your taste! You can also add crumbled paneer, ground chicken or pork into the mix for a protein boost or keep it vegan with the addition of crumbled tofu.
It’s a colorful mix that comes together quickly, packing in plenty of fresh flavor without much fuss. A touch of ginger, garlic and soy sauce brings the filling to life, while cilantro and green onions brighten it up with their freshness.
Crispy Wonton Cups
What really makes this dish shine is the crispy wonton cups. These cups are a light, crunchy vessel for the vegetable filling, adding the perfect contrast of textures. Whether you use round or square wonton wrappers, once they’re baked, they turn into golden little cups that hold their shape beautifully, making for an elegant presentation.
You can even take a shortcut! Instead of baking wonton cups, you can use the readily available phyllo cups from the frozen section of your grocery store. Thawed at room temperature or slightly warmed up in the oven as per the directions on the box and spoon in the filling.
Perfect for Entertaining
One of the challenges of party appetizers is finding something that stays delicious throughout the evening. These Veggie Spring Roll Wonton Cups hold up well at room temperature. You can leave them out for guests to enjoy as they mingle without worrying about them getting soggy.
They’re also a great make-ahead option—just bake the wonton cups ahead of time and prepare the filling separately. When it’s time to serve, it’s as simple as spooning the filling into the cups. You get all the flavors of traditional veggie spring rolls, but with half the effort and zero deep frying!
Ready in Minutes, Gone in Seconds
These little cups may be quick and easy to prepare, but don’t be surprised if they’re the first thing to disappear from the table! Their crispy, golden shells and flavorful filling are irresistible. Also, since they’re bite-sized, your guests can easily grab one (or two… or three!) without feeling too full before the main course.
They also pair beautifully with dipping sauces that you would serve with the classic spring rolls. Set out a small bowl of sweet chili sauce or soy-ginger dip, and watch your guests come back for seconds.
Celebrate with Ease and Flavor
This Diwali, why not try something new? These Veggie Spring Roll Wonton Cups offer a fresh, festive twist on the classic spring rolls we all know and love. With their diya-like shape and crispy texture, they’ll add a charming touch to your holiday spread while keeping things light and easy.
They’re a wonderful option if you’re looking to impress your guests without spending hours in the kitchen. Whether you’re hosting a big Diwali party or a cozy family gathering, these wonton cups are sure to be a hit. They’re light, crunchy, and full of vibrant flavors, making them the perfect appetizer to kick off your celebration.
Crispy, bite-sized baked wonton cups filled with a sautéed vegetable filling—easy to make ahead & great for entertaining.
Ingredients
Scale
The Filling
2 tbsp neutral cooking oil
1–2 Thai or bird’s eye green chilies, optional (see FAQs & Notes)
2 large garlic cloves, peeled and. minced
1-inch piece of ginger, peeled and minced
1 small onion, thinly sliced
1/4 small green cabbage, thinly sliced
1 small carrot, peeled and shredded
2–3 white button mushrooms, cleaned and roughly chopped, optional (see Variations)
salt, to taste
1/2 tsp fine ground black pepper
1 tbsp low sodium soy sauce
4–5 sprigs of cilantro/coriander, chopped, for garnishing
1–2 medium green onions, thinly sliced, for garnishing
For the Cups (see Variations)
24 wonton wrappers (see FAQs & Notes)
cooking oil spray
Special Equipment
mini muffin or cupcake pan
Instructions
The Veggie Filling
Heat oil in a pan over medium heat and add the sliced green chilies along with the minced ginger and garlic.
Sauté for 30 seconds and then add the vegetables.
Cook on high heat for about 4-5 minutes until the onions soften, the carrots cook through, and the cabbage wilts.
Season with salt and sprinkle fine ground black pepper (you can use regular ground pepper, too).
Add in the soy sauce and give it a stir to combine well.
After taking the filling off the heat, stir in half the amount of chopped cilantro and sliced green onions.
Baking the Wonton Cups
Preheat the oven to 350°F (175°C).
Spray the mini muffin pan with cooking oil.
Push the wonton wrappers into each mold.
Once you’ve arranged the wrappers in the mini muffin cups, brush or spray a little oil on each one of them.
Bake at 350°F for 10-12 minutes until they’re crispy and golden brown.
Assembling the Spring Roll Cups
To serve, spoon the veggie filling into the baked wonton cups while they are still in the pan.
Transfer them to a serving platter.
Garnish with the remaining chopped cilantro and sliced green onions.
Serve immediately or at room temperature.
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Recipe FAQ’s and Notes
Prefer mild heat?
Skip the green chilies or use milder ones like jalapeños or crushed red chili flakes to suit your taste.
What kind of wonton wrappers to use?
You can use round or square wonton wrappers that are available in the refrigerated section of local grocery stores.
Whether you have round or square wonton wrappers, both work wonderfully. The round ones are a perfect fit for mini muffin pan molds, while the square ones need a quick fold into smaller squares before you push them into the molds.
How about ready-to-use Phyllo cups?!
Instead of baking wonton cups, you can use the readily available Athens Mini Fillo Shells (contains 15 shells) from the frozen section of your grocery store. Thawed at room temperature or slightly warmed up in the oven as per the directions on the box and spoon in the filling.
Recipe Variations
You can use colorful bell peppers, snap peas, or bean sprouts, edamame or peas for extra texture.
You can also add crumbled paneer, ground chicken or pork into the mix for a protein boost or keep it vegan with the addition of crumbled tofu.
Hi I’m Vasanti
…and I ❤️ cooking ‘n clicking! Welcome to Signature Concoctions — where the modern table meets Indian roots. I share recipes that celebrate the vibrant flavors of my Indian heritage, reimagined for everyday life in a modern kitchen.
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