Serves 4
Look for vegan wonton wrappers in the refrigerated case of Asian supermarkets (read the ingredients on the label to be sure they don’t contain egg). If unavailable, use thin slices of toasted French bread. Use two or more of the topping suggestions on each crisp for a taste and textural contrast. For example, try the shredded cucumber and carrots with chopped peanuts or toasted coconut. Use coconut aminos instead of tamari to make this soy-free.
Soy-Free Option
12 vegan wonton wrappers (or thin slices of a baguette)
Neutral vegetable oil
1/2 cup peanut butter
1/3 cup unsweetened coconut milk
2 tablespoons fresh lime juice
2 teaspoons wheat-free tamari
1 teaspoon natural sugar
1/2 teaspoon red pepper flakes, or to taste
Toppings: shredded green papaya, toasted coconut, shredded cucumber, shredded carrot, chopped roasted peanuts, minced crystallized ginger
Preheat the oven to 350°F. Cut the wonton wrapper diagonally to make 24 triangles. Lightly brush both sides of the wrappers with a small amount of neutral vegetable oil. Arrange on baking sheets and bake until crisp, 5 to 7 minutes. Remove from the oven and set aside to cool.
In a bowl, combine the peanut butter, coconut milk, lime juice, tamari, sugar, and red pepper flakes until well blended.
Spread a thin coating of the peanut mixture on each wonton, sprinkle on a small amount of the desired toppings, and serve at once.