Recipe - Pan-Fried Veggie Wontons With Sesame Dip

DIP
1/3 cup Seasoned rice vinegar
1/3 cup Soy sauce
One half cup ;water
2 tablespoon Sesame oil
1 teaspoon Chile oil OR
One half teaspoon Red pepper; crushed

WONTONS
One half cup Cabbage; shredded
1/3 cup Carrots; shredded
3 Green onions; minced
4 tablespoon Cilantro leaves; chopped
3 Garlic cloves; minced
One fourth teaspoon Crushed red pepepr or to
taste
1 tablespoon Soy sauce
1 tablespoon Sesmae oil
24 Wonton wrappers
3 tablespoon Vegetable oil
1/8 cup ;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 cornertocorner 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
mediumhigh 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