Ingredients: 1 pack wonton wraps, 1 medium onion (finely chopped), 1 cup shitake mushrooms (finely chopped), 1 cup carrots (finely chopped), 1 cup chives (finely chopped), 1 clove garlic (finely chopped), 1 cup rice noodles (cooked and finely chopped), 2 cups vegetable stock (low sodium), 1 tablespoon olive oil, 2 tablespoon sesame oil, 2 tablespoon soy sauce (low sodium), 1 asian pear (regular pear will also work), 1 lime, 1 tablespoon green onion (finely chopped), 1 tablespoon cilantro (finely chopped)
Wonton wraps can be difficult to find at
your local grocery store. They are usually refrigerated in the produce section,
but make sure to ask an employee for help if you cannot find them. If the
grocery store only carries egg roll wraps then cut each egg roll wrap square
into four. The wontons shown in the picture were made in a similar manner using
all-natural egg roll wraps.
Fill a medium pot halfway with water and
bring to boil. Add the rice noodles and cook for 2-3 minutes. Remove the
noodles from the pot and strain the excess water. Place the strained noodles in
a large mixing bowl and use scissors to cut the noodles into ½ inch pieces.
In a medium pan, heat 1 tablespoon of
sesame oil over medium-high heat. Add the finely chopped onion and cook until
translucent. Next, add the chopped shitake mushrooms, garlic and carrots. Cook
for 2-3 minutes. The mushrooms may soak up all the oil in the pan. In such a case, just add some vegetable stock to the pan to keep the ingredients from burning. Lastly, add the chopped chives into the pan, mix with other
ingredients and turn the heat off. Let ingredients cool and combine with rice
noodles in large mixing bowl.
In a small pot, reduce the vegetable
stock over medium-high heat until there is about ½ cup of fluid left in the
pot. Combine with other ingredients in large mixing bowl.
Fill a small bowl with water. Take a
wonton wrap and fill with about 1 tablespoon of the cooked ingredients in the
large mixing bowl. Dip your finger into the water bowl and wet the edges of the
wonton wrap. Fold the wrap in half into a triangle and work out any excess air.
Make sure to press firmly on the outer edges to give it a good seal. In the
image shown, the two side edges of the triangle were wet and pressed together
to give the wontons a fun twist. Feel free to invent new and exciting shapes
with your family. Repeat the wrapping process with the remaining wraps. To
freeze the wontons, place them on a baking sheet lined with wax paper. Place
the wontons on the sheet without touching each other and place in freezer. This
will help keep the wontons from sticking together. After they are frozen, you
can remove the wontons from the sheet and place in a freezer-safe bag in the
freezer.
To cook the wontons, preheat the oven to
400°F.
Lightly coat a pan with olive oil. Use a brush or your fingers to lightly coat
the wontons with olive oil as well. Place in oven for 5-10 minutes or until
golden brown.
Tangy ponzu dipping sauce: peel and core
one asian pear (or regular pear) and add to blender with 1 tablespoon of sesame
oil, one tablespoon of soy sauce, and the juice of one lime. Blend until
smooth. Pour into medium bowl and add the finely chopped cilantro and green
onions.
Makes 4 servings, each serving contains
approximately:
125 calories, 25
calories from fat, 3 g fat, 0 mg cholesterol, 350 mg sodium, 15 g carbohydrate,
5 g fiber, 3 g sugar, 2 g protein
Compare with a serving (2 rolls) of
veggie spring rolls with sweet and sour sauce from Panda Express:
230 calories, 60 calories from fat, 7 g
fat, 0 mg cholesterol, 655 mg sodium, 43 g carbohydrate,
4 g fiber, 22 g sugar, 4 g protein
Data
obtained from www.pandaexpress.com on November 23, 2011.
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