Crunchy baked veggie wontons

A while ago I saw some baked veggie wontons on the kitchn.  The  recipe was great and I did make them once following the recipe.  But they contained a few too many ingredients for the mini kidgredients.  Not that they weren't appreciated, but I felt that I could make them simpler, easier and more accessible for a childs palate.

 Since then I've developed my own recipe for them that you will love.  Your kids will enjoy them.  They are crunchy- find me a kid that doesn't love crunchy food!  The sweetness of the kecap manis or sweet soy and the creaminess of the cream cheese will turn even the most ardent veggie hater into a convert. 

These are great for the freezer (freeze before baking) and fantastic for lunches.  They also make for a great little party snack and an entree.

Crunchy baked veggie wontons

Ingredients
2 carrots, grated
1 zucchini, grated
2 spring onions, thinly sliced
1.5 cups cabbage, shredded
1/2 cup kecap manis (sweet soy)
1 250 gram block of cream cheese
one pack square wonton wrappers (40 wrappers)
Sesame seeds
coconut oil spray

Method
 Preheat oven to 220 degrees
Combine the carrot, zucchini, spring onions, cabbage and sweet soy in a bowl.  Leave to sit for 10 minutes.
Take a wonton skin and run around the edges with a finger that you dip in water.
Put 3/4 teaspoon of the veggie mix in the middle and top with 1/3 tsp of cream cheese.
Fold the edges in an press together to seal.
Continue until they are all done.
Spray with coconut oil and sprinkle with sesame seeds.
Bake for 10 minutes at 220 degrees or until golden around the edges.
Enjoy.
(You will have about a tbsp of cream cheese left over)
Makes 40