FRIED VEGGIE WONTONS

Appetizers|Asian|Vegetarian

Ingredients

1 ½ cups Napa cabbage, shredded and chopped

1 cup purple cabbage, shredded and chopped

1 large carrot, peeled and shredded

1 stalk celery, shredded

2 scallions, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger minced

2 ounces shitake mushrooms, finely chopped

1 tablespoon soy sauce

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

½ teaspoon sugar

¼ teaspoon salt

¼ teaspoon white pepper

1 package wonton wrappers

3 cups canola or vegetable oil for frying

Thai chili sauce for dipping

Instructions

Combine all of the ingredients except the wrappers and the canola oil in a large bowl and toss to full combine.

Take 1 wonton wrapper and place it in your hand and moisten the edges with water using your fingers. Place 1 heaping teaspoon of filling in the middle of the wonton skin (don’t put too much or it will rip the wrapper or ooze out when you try to seal it).

Press the skin, corner to corner, around the filling and pinch to seal the filling in with your fingers. You will know have a triangle shape. Moisten 1 of the bottom corners. Bring both of the bottom corners together and pinch to seal them to form a shape like a nurse’s hat. Repeat with the remaining wrappers.

Heat the canola oil in a wok or large saucepan (the oil should be 3-4” deep) to 360 degrees. Line a rimmed baking sheet with paper towels and top with a wire rack (this will keep your wontons from getting soggy when you remove them from the oil).

Place the wontons in the hot oil (5 or 6 at a time) and fry for 3-4 minutes turning them with tongs or a spider until they are golden brown all over. Remove to the wire rack and season with salt immediately. Repeat with the remaining wontons.

Serve hot with Thai chili sauce on the side for dipping. YUM!!