Instructions

Step 1
Preheat oven to 220C. Spray two 12-hole, 2-tablespoons (40ml) mini muffin pans with olive oil spray. Use a 7cm cutter to cut a disc from each wonton wrapper. Lightly spray discs with olive oil spray. Press discs into prepared pans. Bake for 8-10 mins or until lightly browned and crisp.
Step 2
Combine wombok, carrot, spring onion and coriander in a large bowl. Whisk peanut oil, soy sauce, sweet chilli sauce and lime juice in a small bowl until combined. Add lime juice mixture and two-thirds of the salmon to the salad. Gently toss to combine.
Step 3
Spoon the salad mixture into the wonton cups. Top with the remaining salmon and coriander leaves.