Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Wontons |
| ½ cup | Cabbage. finely shredded |
| ⅓ cup | Carrots, finely shredded |
| 3 \N | Green onions, minced |
| 4 tablespoons | Fresh cilantro, chopped |
| 3 \N | Gloves garlic, minced |
| ¼ teaspoon | Crushed red pepper |
| 1 tablespoon | Soy sauce |
| 1 tablespoon | Sesame oil |
| 24 \N | Wonton wrappers |
| \N \N | Sauce |
| ⅓ cup | Seasoned rice vinegar |
| ⅓ cup | Soy sauce |
| ⅓ cup | Water |
| 2 tablespoons | Sesame oil |
| 1 teaspoon | Chili oil (or 1/2 tsp. red |
| \N \N | Pepper) |
Sauce: Combine all ingredients and chill over night.
Wontons: Combine all ingredients. Place a small spoonful in the center of wonton. Fold corners to make a triangle, then fold in corners like an envelope. Coat bottom of nonstick frying pan with vegetable oil. Cook over medium high heat until bottoms are golden and crusty. Pour in ⅛ c. water, cover pan and steam for about 2 minutes. Serve immediately with sauce. Makes approximately 24.
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