Roasted tomato wonton pouches

Lynn Socko


My fascination with roasted tomatoes and Thai chili sauce continues. Adding fresh onion and cilantro leaves just makes a great thing even greater!


★★★★★ 1 vote

makes 6
15 Min
25 Min


  • 6
  • 12
    tomatoe slices roasted
  • ·
    **olive oil or spray
  • ·
    **diced onion
  • ·
  • ·
    **thai chili sauce
  • ·
    **favorite cheese grated

How to Make Roasted tomato wonton pouches


  1. Slice tomatoes and roast in oven or skillet till tender. Season with your favorite seasoning before roasting.
  2. Dice onion. Spray both sides of egg roll wraps with olive oil spray. Place gently into muffin tin.
  3. Place a slice of tomato and a little chili sauce inside.
  4. Then add cheese.
  5. Then onion.
  6. Then cilantro.
  7. Repeat steps.
  8. Once you have two layers of everything, gently squench up flaps and press.
  9. Bake 400° for about 20 min. Baking time will vary from oven to oven. Let cool a bit before eating. Have a napkin handy and enjoy!
  10. OPTION: You can omit the garlic chili sauce, substitute basil for cilantro, use mushroom instead of onion, and use Italian seasoning and mozzarella or any other Italian cheese.

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