Pan-fried Veggie Wontons With Sesame Dip Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
DIP
1/3 cup: Seasoned rice vinegar,
1/3 cup: Soy sauce,
1/2 cup: , water
2 tbsp: Sesame oil,
1 tsp: Chile oil OR,
1/2 tsp: Red pepper, crushed
WONTONS
1/2 cup: Cabbage, shredded
1/3 cup: Carrots, shredded
3: Green onions, minced
4 tbsp: Cilantro leaves, chopped
3: Garlic cloves, minced
1/4 tsp: Crushed red pepepr or to taste,
1 tbsp: Soy sauce,
1 tbsp: Sesmae oil,
24: Wonton wrappers,
3 tbsp: Vegetable oil,
1/8 cup: , water
Directions:
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
Source from luhu.jp
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
Source from luhu.jp