Yield: 1 Servings
|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|
|⅓ cup||Seasoned rice vinegar|
|⅓ cup||Soy sauce|
|2 tablespoons||Sesame oil|
|1 teaspoon||Chili oil (or 1/2 tsp. red|
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.