| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Appetizers, Holiday |
24 |
Servings |
INGREDIENTS
| 1/3 |
c |
Seasoned rice vinegar |
| 1/3 |
c |
Soy sauce |
| 1/2 |
c |
;water |
| 2 |
tb |
Sesame oil |
| 1 |
ts |
Chile oil OR |
| 1/2 |
ts |
Red pepper; crushed |
| 1/2 |
c |
Cabbage; shredded |
| 1/3 |
c |
Carrots; shredded |
| 3 |
|
Green onions; minced |
| 4 |
tb |
Cilantro leaves; chopped |
| 3 |
|
Garlic cloves; minced |
| 1/4 |
ts |
Crushed red pepepr or to taste |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sesmae oil |
| 24 |
|
Wonton wrappers |
| 3 |
tb |
Vegetable oil |
| 1/8 |
c |
;water |
INSTRUCTIONS
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; .2 g
iber; vegan.
Source: Vegetarian Times/Dec. 92/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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