I did these recently for a family barbecue, and they went over very very well. Once again, the meat-eaters polished off most of them and Brett and I were left with 2 each and a plate full of green salad (ahh the joys of being vege)
Ingredients:
1 packet wonton wrappers
1/2 cup TVP
2 sticks celery finely chopped
1 cup cabbage finely chopped
1/2 tin water chestnuts finely chopped
1/2 tsp Chinese five-spice
1 tbsp Hoi Sin sauce
Fry up all ingredients (except the wrappers of course) put a teaspoon of mix in the centre of the wrapper and twist so that the wrapper edges are 'petal-like' at the top.
Deep fry for about 1 minute each til golden and crispy and drain on paper towel placed over wire rack (Hint; if you don't use the wire rack, the heat is trapped between food and towel and a steaming effect takes place, so they end up soggier than they should be)
DIPPING SAUCE
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon splenda
t tablespoons toasted cruched sesame seeds
1 tbsp finely chopped shallots
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