Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Vegetarian Appetizers
Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DIP-----
1/3 c Seasoned rice vinegar
1/3 c Soy sauce
1/2 c -- water
2 tb Sesame oil
1 t Chile oil OR
1/2 ts Red pepper -- crushed
-----WONTONS-----
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
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.
