Xanthan Gum Free Vegan Watermelon Poke Bites
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the wonton cups
- 18 square vegan wonton wrappers
See all:format(webp)/www.instacart.com/assets/domains/product-image/file/large_bd60b6d2-c749-4cfc-bc8f-80b502999da0.png)
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)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!