Pan-fried veggie wontons with sesame dip
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Seasoned rice vinegar |
| ⅓ | cup | Soy sauce |
| ½ | cup | ;water |
| ½ | cup | Cabbage; shredded |
| ⅓ | cup | Carrots; shredded |
| 3 | Green onions; minced | |
| 4 | tablespoons | Cilantro leaves; chopped |
| 3 | Garlic cloves; minced | |
| ¼ | teaspoon | Crushed red pepepr or to |
| 2 | tablespoons | Sesame oil |
| 1 | teaspoon | Chile oil OR |
| ½ | teaspoon | Red pepper; crushed taste |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Sesmae oil |
| 24 | Wonton wrappers | |
| 3 | tablespoons | Vegetable oil |
| ⅛ | cup | ;water |
Directions
DIP
WONTONS
Dip: Combine all dip ingredients in a small serving bowl. Place in the center of a small serving platter.
Wontons: In a bowl, combine cabbage, carrots, green onions, cilantro, garlic, red pepper, soy sauce and sesame oi. Mix well. Put a small spoonful of filling in each wonton wrapper. Fold corner-to-corner to make a triange, then fold in the side, like an evnelope.
Repeat with remaining wontons.
Coat the bottom of a nonstick frying pan with oil and heat over medium-high heat until hot. Gently place wontons in a pan and let cook until bottoms are golden and crusty, about 3 minutes. Thenpour water into pan, cover an dlet wontons steam for about 2 minutes.
Arrange on the platter. Makes 24 wontons.
Per serving: 38 cal; 1 g prot; 1 g fat; 6 g carb; 0 chol; 130 mg sod; ⅕ g iber; vegan.
Source: Vegetarian Times/Dec. 92/MM by DEEANNE