Wontons stuffed with tasty fillings of flavourful vegetables are universally appreciated. This is a vegetarian version of the traditional Chinese treat with a filling of carrots, cabbage and bean sprouts, with some beancurd for body. These wontons are delicious with hoisin sauce or, if you prefer, a dipping sauce made with your own combination of chilli oil, white rice wine vinegar and light soy sauce. These wontons are ideal with drinks or as a starter.
Do not make them too far ahead of time. Because they are made with a moisture-laden vegetable stuffing, the wonton skins will soften in an unpalatable way if they are allowed to stand for a long time. If possible, make and serve them straight away.
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.
Combine the cooled vegetables with the rest of the filling ingredients and mix well. Using
Heat the oil in a deep-fat fryer or large wok until hot. Deep-fry the filled wontons in several batches. Drain on kitchen paper. Serve at once with hoisin sauce.
© 1995 Ken Hom. All rights reserved.