Wonton Taco Rolls

I have been really geeking out on making plans for my Asian pack.  So many yummy options, so little time.  I finally executed some of those ideas tonight.  This was a great week night dinner because it came together quickly and the result was delicious.  It was so good that my five year old was angry that she got two and her dad put SEVEN (yes, seven) on his plate.  She quickly snatched two from his plate for herself.

In addition to being easy and scrumptious, this recipe is really adaptable.  A lot of times I feel like I don’t make “recipes”, I just have concepts that I use to fit whatever ingredients I have on hand.  This is one of those “recipes”.  I am just laying the framework but it is super flexible.  I used ground turkey because I had it in the fridge but any ground or shredded meat would be splendid and I used bell pepper because I needed to use them up but any number of vegetables would be fantastic (carrots, celery, peas, etc).

Wonton Taco Rolls

Prep Time:

Cook Time:

Wonton Taco Rolls


  • 8 wonton wrappers
  • 1 lb ground meat (I used turkey)
  • 1/2 bell pepper, diced
  • 3 T Teriyaki sauce
  • 2 T olive oil
  • 1/2 C shredded napa cabbage


  1. Preheat the oven to 400.
  2. Brown the meat in a skillet then add the bell peppers and cook until tender.
  3. Add the teriyaki sauce and allow the flavors to combine.
  4. Lay a wonton wrapper out and spread the meat mixture diagonal across the wrap. Sprinkle with a little cabbage. Put water on the tips of the wonton shell then pinch the two corners together. Repeat for all of the wrappers.
  5. Brush the rolled wontons with olive oil. Bake 5-7 minutes until the wontons are crispy and a little brown.

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