Name: Pan Fried Veggie Wontons recipe by Aarti Sharma at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 12 wonton wrappers; ½ tsp soy sauce; ¼ Cup grated carrots; ¼ Cup grated cabbage; 2 tbsp grated tofu; ½ tsp grated ginger; 2 finely chopped green chillies; 2 tbsp chopped spring onions; Salt to taste; Black Pepper Powder as required; Oil to spray

Ingredients Serving: 4

12 wonton wrappers
½ tsp soy sauce
¼ Cup grated carrots
¼ Cup grated cabbage
2 tbsp grated tofu
½ tsp grated ginger
2 finely chopped green chillies
2 tbsp chopped spring onions
Salt to taste
Black Pepper Powder as required
Oil to spray

Instructions

Squeeze out the excess liquid from grated carrots and cabbage.
Take a bowl and combine grated carrots, cabbage, tofu, ginger, green chillies, spring onions, salt, soy sauce and pepper together. Mix well with the fork
Get a small bowl of water to help seal the edges of the wonton wrappers.
Place about one tsp of the veggie filling in the center of each wonton square.
Using your fingers, wet the wrapper all along the four sides. Fold them diagonally corner to corner and pinch the wrapper together to seal.
Try to squeeze the air out as you make the first fold.
Bring the two opposite points of the triangle together around front and squeeze together to seal.
Bring a large pot of water to a rolling boil.
Drop wontons into the boiling water and remove them once they begin to float (it will take about 3 minutes).
Place the boiled wontons on a cooling rack placed over a plate so the excess water can drain off.
Heat a large non-stick skillet and spray some oil. When it is nice and hot, place the wontons.
Fry the wontons on each side until they are golden brown, blistered and crispy in some spots. If need, spray some more oil.
Serve hot with soy sauce or vinegar.

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