Anyone have a good recipe for vegetarian wontons?

I'm looking for a good combination of vegatables to wrap with. I don't want any vege ham or vege meats. Thanks!Anyone have a good recipe for vegetarian wontons?
http://chinesefood.about.com/od/vegetari鈥?/a>





if u want more veggies





http://www.chinesefooddiy.com/Vegetarian鈥?/a>Anyone have a good recipe for vegetarian wontons?
Quick Vegetarian Wontons


Recipe #111471 | 40 min | 25 min prep | SERVES 4 (Change Servings)








RECIPE BY: daisy M





This recipe is quick in the sense that it makes use of a ready coleslaw mix and saves the time to shred veggies. Forming wontons is still time consuming. This is not the most authentic recipe you may find, but it is delicious. Of course, you can add other stuff like scallions, tofu etc.





1 cup coleslaw mix


1 inch fresh ginger , grated


1 clove garlic , mashed


1 tablespoon soy sauce


2 teaspoons chili oil


salt , to taste


ground pepper , to taste


12 wonton wrappers


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Directions


1. Heat a teaspoon of oil in a wok on high heat.


2. Add ginger and garlic.


3. Stir fry for 10 seconds.


4. Add coleslaw mix and stir fry for about a minute until cabbage is crisp tender.


5. Add soysauce, chili oil, salt and pepper.


6. Let filling cool.


7. Keep wonton wrappers covered with a paper towel.


8. Working with one wrapper at a time, place a heaping teaspoon of filling in the center.


9. Brush sides with water and form a triangle.


10. Press sides to seal.


11. Bring the two opposite corners of the triangle together.


12. Keep the filled wontons on a plate dusted with cornstarch, such that they do not touch each other.


13. Steam for 15 minutes until done.


14. Serve hot with soy sauce.
nope
shudnt this be in the v*v section?? just curious as we meat eaters always get told to come here???
This will do it...


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Do not make too far ahead of time. The wonton skins will soften if allowed to sit for a long time. If possible, make and serve them immediately).











Makes 30 - 35 wontons











Ingredients:











1 package wonton skins (about 30 - 35)


Hoisin sauce, for dipping








Filling:


1 tablespoon peanut oil


1/4 cup carrots, finely shredded


1/2 cup cabbage, finely shredded


1/4 cup bean sprouts


2 tablespoons finely chopped garlic


1 tablespoon dark soy sauce


3 tablespoons mashed bean curd


1 teaspoon sugar


1/2 teaspoon salt


1 teaspoon sesame oil


1/2 teaspoon freshly ground black pepper








2 - 3 tablespoons oil for stir-frying


2 cups peanut oil for deep-frying








Directions:








1. For the filling, heat a wok or large frying pan and add the oil. When moderately hot, add the carrots, cabbage, bean sprouts, and garlic and stir-fry for 1 minute. Set aside to cool thoroughly.











2. Combine the cooled vegetables with the rest of the filling ingredients and mix well. Using a teaspoon, put a small amount of filling in the center of each wonton skin. Bring up 2 opposite corners, dampen the edges with a little water, and pinch them together to make a triangle. Fold over the bottom 2 corners so they overlap, and press together. The filling should be well sealed in.











3. Heat the oil in a deep fat fryer or large wok until hot. Deep-fry the filled wontons in several batches. Drain on paper towel. Serve at once with hoisin sauce.





WHEN YOUR DONE ILL TRY SOME......
you could do it with or without the tomato sauce....


Crispy Butternut Wontons with Spicy Tomato Sauce





Wontons:


1 small butternut squash (about 1 1/2 pounds)


1/2 cup water


1/2 cup ricotta cheese


3 tablespoons grated fresh Parmesan cheese


2 tablespoons dry breadcrumbs


1/4 teaspoon sea salt


1/4 teaspoon freshly ground black pepper


1/8 teaspoon ground nutmeg


1 teaspoon water


1 large egg, lightly beaten


24 wonton wrappers


Cooking spray





Preheat oven to 375掳.


To prepare wontons, cut the squash in half lengthwise; discard seeds and membrane. Place the squash halves, cut sides down, in a 2-quart baking dish; add 1/2 cup water. Bake at 375掳 for 45 minutes or until squash is tender when pierced with a fork; cool. Scoop out pulp to measure 1 cup, and reserve the remaining pulp for another use. Combine 1 cup pulp, ricotta, and the next 5 ingredients (ricotta through nutmeg), stirring until well combined.





Combine 1 teaspoon water and egg, stirring with a whisk. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 2 teaspoons squash mixture into center of each wrapper. Brush edges of dough with egg mixture; bring 2 opposite corners together. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers and squash mixture.





Place the wontons on a large baking sheet coated with cooking spray, and brush lightly with remaining egg mixture. Bake at 375掳 for 17 minutes or until golden and crisp. Serve with the sauce.





Sauce:


1 1/2 teaspoons olive oil


1 1/2 cups thinly sliced leek (about 2 medium)


1 garlic clove, minced


1/4 teaspoon crushed red pepper


1/8 teaspoon sea salt


1/8 teaspoon freshly ground black pepper


1 (14.5-ounce) can whole tomatoes, undrained and chopped


1 (3-inch) orange rind strip


1 bay leaf


1 fresh tarragon sprig





To prepare sauce, heat oil in a large nonstick skillet over medium heat. Add leek and garlic; cook 8 minutes or until tender (do not brown), stirring frequently. Increase heat to medium-high. Add red pepper and next 6 ingredients (red pepper through tarragon); bring to a boil. Reduce heat to low; simmer 15 minutes or until thick. Discard rind, bay leaf, and tarragon.
Veggie Wontons





Ingredients (use vegan versions):





spinach (frozen or fresh or canned)


green beans (frozen, fresh, or canned)


sliced mushrooms


broccoli (the top part, frozen or fresh)


won'ton wrappers


soy sauce


minced garlic





Directions:





1. Put a little oil in the bottom of the wok and heat the garlic up.





2. Stir fry all the veggies until done.





3. Chop all of them up in a food processor until small enough to fit into a won'ton.





4. Put the chopped veggies into the won'tons and deep fry the won'tons.





5. Place the won'tons on a paper towel as you take them out of the oil.





6. Eat the won'tons with a little soy sauce for dipping.





This is a really fab recipe that my friend Ames and I made up. Its mighty good!





Preparation time: about 15-20 minutes