| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Appetizers, Holiday, Vegan, Vegetarian | 24 | Servings |
INGREDIENTS
| 1 | c Seasoned rice vinegar | |
| 1 | c Soy sauce | |
| 1 | c, water | |
| tb Sesame oil | ||
| ts Chile oil OR | ||
| 1 | ts Red pepper, crushed | |
| 1 | c Cabbage, shredded | |
| 1 | c Carrots, shredded | |
| Green onions, minced | ||
| tb Cilantro leaves, chopped | ||
| Garlic cloves, minced | ||
| 1 | ts Crushed red pepepr or to | |
| tb Soy sauce | ||
| tb Sesmae oil | ||
| Wonton wrappers | ||
| tb Vegetable oil | ||
| 1 | c, water |
INSTRUCTIONS
~---------------------DIP--------------------------- ~-------------------WONTONS------------------------- : -- taste 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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