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Crispy Wontons
Searching for a vegan Chinese recipe? Search no more. You will love these Crispy Wontons! Filled with onions, carrots, mushrooms and Violife grated!
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![Cooktime]()
Cooking time10 minutes![Preptime]()
Prep time20 minutes![Difficulty]()
DifficultyMedium![Servings]()
Servings4 portions
- 1 pack Violife original flavour grated
- 1 pack wonton skin (10Χ10 cm)
- 3 fresh onions (sliced)
- ½ leek (chopped)
- 2 carrots (sliced in small cubes)
- 5 champignon mushrooms (sliced)
- 1 onion (sliced)
- fresh parsley (sliced)
- 2 garlic cloves (sliced)
- extra virgin olive oil
- salt & freshly ground pepper
- sunflower oil
- In a large frying pan sauté in medium fire all the veggies with a bit of olive oil. Remove pan from fire, season with a bit of salt and pepper, add parsley and Violife Grated Original and stir thoroughly.
- Place a heaping teaspoon of filling in the center of the wonton. Brush water on all borders of the skin, covering 1/4 inch from the edge. Fold skin over to form a “flower”, sealing edges.
- n a large pot add sunflower oil and deep fry until the won tons become golden brown.
- Drain and serve with a sweet and sour vegan sauce.
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