Pan-fried Veggie Wontons With Sesame Dipappetizers, vegetarian, holiday ----DIP---- 1/3 cup seasoned rice vinegar 1/3 cup soy sauce 1/2 cup ; water 2 tablespoon sesame oil 1 teaspoon chile oil or 1/2 teaspoon red pepper; crushed ----WONTONS---- 1/2 cup cabbage; shredded 1/3 cup carrots; shredded 3 green onions; minced 4 tablespoon cilantro leaves; chopped 3 garlic cloves; minced 1/4 teaspoon crushed red pepepr or to taste 1 tablespoon soy sauce 1 tablespoon sesmae oil 24 wonton wrappers 3 tablespoon vegetable oil 1/8 cup ; 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 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; .2 g iber; vegan. Source: Vegetarian Times/Dec. 92/MM by DEEANNE |
