These are one of my favorite dairy-free recipes to prepare for parties in late spring and summer when mint is in season. They are not only delicious, but they're easy to prepare in advance. You can either choose to make the filling a day ahead of time and then fill and bake the wontons the day that you plan to serve them, or you can freeze the filled wontons in an airtight container for up to 2 weeks. (If you do this, allow your wontons to sit out for 15 minutes before baking.)

I prefer baking these, but for an extra-crispy appetizer or hors d'oeuvre, feel free to deep fry your wontons.

Makes about 40 wontons