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Oriental Vegetable Wontons Recipe
|Rice wine vinegar||1⁄4 Cup (4 tbs)|
|Low-sodium soy sauce||2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Chopped broccoli||1⁄4 Cup (4 tbs) (Fresh)|
|Chopped cabbage||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon|
|Chopped fresh mushrooms||2 Tablespoon|
|Fresh bean sprouts||2 Tablespoon|
|Garlic powder||1 Teaspoon|
|Wonton skins||12 , thawed (Fresh Or Frozen)|
|Vegetable cooking spray||1|
Calories 102 Calories from Fat 8
% Daily Value*
Total Fat 0.9 g1.4%
Saturated Fat 0.15 g0.74%
Trans Fat 0 g
Cholesterol 2.4 mg
Sodium 309.2 mg12.9%
Total Carbohydrates 19 g6.4%
Dietary Fiber 1.3 g5.3%
Sugars 1.3 g
Protein 4 g7.6%
Vitamin A 1.8% Vitamin C 22.8%
Calcium 2.5% Iron 6.5%
*Based on a 2000 Calorie diet
Position knife blade in food processor bowl; add broccoli and next 5 ingredients.
Process until mixture is minced, scraping sides of processor bowl once.
Place vegetable mixture evenly on top corner of each wonton skin.
Fold top point of wonton skin over filling; tuck point under filling.
Roll once toward center, covering filling and leaving about 1 inch unrolled at bottom of skin.
Moisten remaining corners with water; bring corners together, and overlap, pressing ends together to seal securely.
Cook wontons in boiling water 3 minutes or until tender.
Drain; coat wontons with cooking spray, and arrange on 4 serving plates.
Serve with vinegar mixture.