Wonton Cups with Spicy Carrot and Cheesy Apple Filling

By: Manjula Jain

Serving : 12 wonton cups

Rate this recipe:

No ratings yet
Wonton Cups with Spicy Carrot and Cheesy Apple Filling

Wonton Cups with Spicy Carrot and Cheesy Apple Filling

These pretty little wonton cups are perfect for a delicious springtime appetizer. A spicy carrot and potato filling is delicately balanced with the taste of cheesy and crunchy apples. The wonton cup adds just the right amount of crunchiness to this zestful mix of flavors. Serve these for your next party and watch the plate getting emptied out as quick as a wink!

Wanton Cups with Spicy Carrot and Cheesy Apple Filling



  • 12 small square wonton wrappers
  • 1 cup chopped carrots
  • 2 big potatoes
  • 1 big onion finely chopped
  • 1 1/2 tablespoons cumin (jeera) powder
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground red pepper
  • 1/4 cup  Parmesan cheese
  • Salt to taste
  • Oil to fry


  • 1/2 cup chopped apple


To make the wonton cups

  • Preheat oven to 350 degrees. Brush oil on both sides of each wonton wrapper. Gently press one wrapper into each cup of a 12-muffin pan. Bake for 7 minutes. Remove from oven and allow it to cool.

To make the filling

  • Boil potatoes until they are tender
  • After the potatoes are cool, peel the skin off and mash the potatoes.
  • Heat the remaining ¼ cup oil in a frying pan. Test the temperature of the oil by adding a fennel seed to the oil; if it cracks right away the oil is ready.
  • Add fennel seeds and stir fry for half a minute.
  • Add the onions and carrots in the oil. Stir fry in medium high heat till the onions turn golden brown.
  • Add the potatoes to the mixture and stir fry on medium high heat till they are light golden brown.
  • Add salt, cumin powder, ground red pepper and cook for another 4-5 minutes. Adjust salt and red pepper to your taste.
  • Replace 12 of the baked cups in the muffin pan.
  • Fill with 2 tablespoons of filling mixture.
  • Sprinkle with grated parmesan cheese.
  • Return to the oven and bake at 350 degrees for 17-20 minutes. The wonton wrap will become crisp. (Sometimes oven timings vary; so if the wonton cup doesn’t become crisp in the given time, return to oven for 2-3 minutes. Make sure to wear oven gloves)
  • Remove from muffin-pan to cool.
  • Garnish with crunchy sweet apples.


  • Wonton wraps are available in Chinese grocery stores or in Asian vegetables section in regular grocery stores.
  • You will also need a muffin pan for this recipe. Available in the Baking Section in grocery stores.
  • This appetizer is a perfect solution to busy schedules.
  • Pre-bake the wrappers and store in airtight containers once cool.
  • Make the filling and store it in the fridge. It is very convenient and quick to bake when guests drop by unexpectedly.
  • Try adding soybean nuggets to the filling. Boil 10-15 soybean nuggets in water with a little salt. When the soybean nuggets are softened, shred them into little pieces. Heat oil in a frying pan with medium to high heat. Fry the shredded nuggets. Add while potatoes are being fried.


Leave a Comment

Comment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.

    Lakshmi Jammi
    May 2, 2011 at 5:36 am

    Dear Ms Manjula:

    To make the original wanton wraps you have to add Egg. Is there any other way you can make wantons? Like the strict Jains we strict brahmins don’t use non veg, so also onions and garlic along with some tubers. Please advise. J Lakshmi Ramana

    Priyam Saharia
    May 1, 2011 at 1:57 pm

    Thank you! 🙂 I would like to thank my friend Archisman Ghosh for help with the photographs.

    May 1, 2011 at 11:38 am

    They were awesome!! We got to test it from Priyam..

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.