Description
Crispy Curry Vegetable Wontons: A Flavorful Vegan Delight
Ingredients
Scale
- 1 pack Wonton wrappers (Thawed square wrappers)
- 2 tablespoons Sesame oil (For sautéing)
- 3 cloves Garlic (Minced)
- 1 cup Cabbage (Minced)
- 1 cup Mashed pumpkin (For creamy texture)
- 1 cup Carrot (Minced)
- 1/4 cup Chives (Chopped)
- 1 cup Shiitake mushrooms (Minced)
- 2 tablespoons Soy sauce (Adjust to taste)
- 1 dash Pepper (To taste)
- 2 teaspoons Curry powder (Adjust to taste)
- 1 teaspoon Salt (To taste)
- 2 cups Neutral oil (For frying)
- 1/2 cup Sweet chili sauce (For dipping)
- 1/4 cup Chopped spring onions (For garnishing)
Instructions
- In a pan, warm up sesame oil over medium heat. Sauté minced garlic until aromatic, about 1-2 minutes.
- Add minced cabbage, carrot, chives, and shiitake mushrooms to the pan. Cook until tender, roughly 5-7 minutes, then mix in mashed pumpkin.
- Incorporate soy sauce, curry powder, and a pinch of salt. Stir well and adjust seasoning to taste.
- Transfer the mixture to a bowl and allow to cool for about 5 minutes.
- Set up a small bowl of water alongside your wonton wrappers. Place 1/2 tablespoon of filling in the center of a wrapper.
- Moisten the edges of the wrapper with water to ensure a good seal.
- Fold the wrapper into a triangle shape and press to seal.
- Flip the triangle over and press down the center softly, then shape by bringing both pointed ends together.
- Continue filling and folding the remaining wrappers.
- Fry the wontons in neutral oil until golden brown.
- Serve hot and fresh with sweet chili sauce for dipping.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 3 wontons
- Calories: 200
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Crispy Curry Vegetable Wontons, Vegan Wontons, Vegetable Appetizer