| 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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“Don’t confuse God’s patience with his final response”