Pan-fried veggie wontons with sesame dip

24 servings

Ingredients

Quantity Ingredient
⅓ cup Seasoned rice vinegar
⅓ cup Soy sauce
½ cup ;water
½ cup Cabbage; shredded
⅓ cup Carrots; shredded
3 Green onions; minced
4 tablespoons Cilantro leaves; chopped
3 Garlic cloves; minced
¼ teaspoon Crushed red pepepr or to
2 tablespoons Sesame oil
1 teaspoon Chile oil OR
½ teaspoon Red pepper; crushed taste
1 tablespoon Soy sauce
1 tablespoon Sesmae oil
24 Wonton wrappers
3 tablespoons Vegetable oil
⅛ cup ;water

Directions

DIP

WONTONS

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; ⅕ g iber; vegan.

Source: Vegetarian Times/Dec. 92/MM by DEEANNE

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