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Baked Thai Shrimp Wontons | healthynibblesandbits.com
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Author: Lisa Lin

Baked Thai Shrimp Wontons

Makes 25 wontons
Prep Time30 mins
Cook Time12 mins
Total Time42 mins


  • 8 oz (225g) raw shrimp or jumbo prawns, with shells still on
  • 2/3 cup (40g) chopped savoy cabbage (any other cabbage works also)
  • 2 green onion stalks, finely chopped
  • 2 garlic cloves, minced
  • 1 TBS minced lemongrass
  • 1 TBS minced ginger, about a 1" piece of ginger minced
  • 1 TBS low-sodium soy sauce
  • 1 tsp sesame oil
  • 25 wonton wrappers
  • 1 large egg


  • Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet with oil or cooking spray.
  • In a small bowl, mix the cabbage with 1/2 teaspoon of salt and set aside. After 10 minutes, squeeze out all the excess water from the cabbage.
  • Shell and de-vein the shrimp. Then, chop it into smaller pieces.
  • In a medium bowl, mix the shrimp, cabbage, green onions, garlic, lemongrass, ginger, soy sauce, and sesame oil together.
  • Scramble the egg in a small bowl.
  • Take a wonton wrapper, and fill it with around 2 teaspoons of filling. Resist the temptation to put a lot of filling in the wontons! It'll make the wontons less crispy and more difficult to wrap. Using your index finger, rub the egg along all 4 edges of the wonton wrapper. Fold 2 corners together, and seal up that side of the wonton. Fold in the other two corners so that all corners meet together. An X-shaped tent should start to form. Seal up the wonton by pressing the edges together.
  • Place the wontons onto the baking sheet. Bake the wontons for 10-12 minutes, or until the edges are golden brown.
  • Serve with your favorite dips. The wontons are best when they're still warm!
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