Title: Pan-Fried Veggie Wontons with Sesame Dip
Categories: Vegetarian, Vegan, Appetizers, Holiday
Yield: 24 Servings

------------------------------------DIP------------------------------------
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

----------------------------------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.

Source: Vegetarian Times/Dec. 92/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini