Vegetable wontons

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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