Pan-Fried Veggie Wontons with Sesame Dip
Categories: Soy Sauce, Green Onion, Rice Vinegar, Rice, Garlic, Onion, Carrot, Cabbage, Sesame, Cilantro, Holidays, Appetizers, Vegan, Vegetarian
DIP
1/3 cup of seasoned rice vinegar
1/3 cup of soy sauce
1/2 cup of water
2 tablespoons of Sesame oil
1 teaspoon of Chile oil or 1/2 teaspoon of red pepper; crushed
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WONTONS
1/2 cup of cabbage, shredded
1/3 cup of carrots, shredded
3 Green onions; minced
4 tablespoons of cilantro leaves, chopped
3 Garlic cloves, minced
1/4 teaspoon of crushed red pepper
1 tablespoon of soy sauce
1 tablespoon of Sesame oil
24 Wonton wrappers
3 tablespoons of vegetable oil
1/8 cup of water
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 oil. Mix well. Put a small spoonful of filling in each wonton wrapper. Fold corner-to-corner to make a triangle, 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. Then pour water into pan, cover an let 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; .2 g iber; vegan. Source: Vegetarian Times/Dec. 92/MM by DEEANNE From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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