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Oriental Vegetable Wontons

Yield 6 appetizers.

Ingredients

  • 2 tablespoons rice wine vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground ginger
  • 2 tablespoons chopped fresh broccoli
  • 2 tablespoons chopped cabbage
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped fresh mushrooms
  • 1 tablespoon fresh bean sprouts
  • 1/2 teaspoon garlic powder
  • 6 fresh or frozen wonton skins, thawed
  • Vegetable cooking spray

Nutrition Information

  • calories 92
  • caloriesfromfat 9 %
  • fat 0.7 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.2 g
  • carbohydrate 16.7 g
  • fiber 0.0 g
  • cholesterol 2 mg
  • iron 0.0 mg
  • sodium 338 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 4 ingredients, stirring well; set aside.

  2. Position knife blade in food processor bowl, and add broccoli and next 5 ingredients. Process until mixture is minced, scraping sides of processor bowl once.

  3. 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.

  4. Cook wontons in boiling water 3 minutes or until tender. Drain; coat wontons with cooking spray, and arrange on 2 serving plates. Serve with vinegar mixture.

Cooking Light Light Cooking for Two