Seed Oil Free Vegan Watermelon Poke Bites
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Learn more →Ingredients
6 servings
For the wonton cups
- 18 square vegan wonton wrappers
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Taste of Inspirations Vegan Wonton Wrappers 12oz
Franklin Farms Vegan Wonton Wraps
Twin Marquis Shanghai Style Wonton Wrapper
Melissa's Wonton Wrappers 12 OZ - 1 tbsp neutral oil (such as avocado oil or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For the poke
- 3 cups seedless watermelon, cut into ½-inch cubes (about ½ small watermelon)
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp agave syrup
- 1 tsp fresh ginger, finely grated
- ½ tsp sriracha
- 2 green onions (green tops only), thinly sliced
For serving
- 1 tbsp sesame seeds
- 1 small avocado, diced (optional)
- 1 tsp black sesame seeds (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly brush both sides of each wonton wrapper with the neutral oil and press each one into a cup of a 24-cup mini muffin tin, pleating the edges gently so the wrapper forms a small cup shape.
- 2
Bake the wonton cups for 10–12 minutes, until the edges are golden and the cups feel crisp and set when tapped. Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack or baking sheet.
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