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


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

How to Make Roasted tomato wonton pouches


  • 1Slice tomatoes and roast in oven or skillet till tender. Season with your favorite seasoning before roasting.
  • 2Dice onion. Spray both sides of egg roll wraps with olive oil spray. Place gently into muffin tin.
  • 3Place a slice of tomato and a little chili sauce inside.
  • 4Then add cheese.
  • 5Then onion.
  • 6Then cilantro.
  • 7Repeat steps.
  • 8Once you have two layers of everything, gently squench up flaps and press.
  • 9Bake 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!
  • 10OPTION: 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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