Yield 1 1/2 cups; 36 wontons; 18 servings
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon grated ginger root
- 1/4 teaspoon ground red pepper
- 1 clove garlic, minced
- 2 Gardenburger Veggie Medley veggie burgers
- 1/2 cup fresh bean sprouts, finely chopped
- 1/2 cup shredded carrot
- 1/2 cup finely chopped red or green bell pepper
- 2 to 3 crimini mushrooms, finely chopped
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon grated ginger root
- 1/8 to 1/4 teaspoon crushed red pepper
- 36 wonton wrappers
- Peanut oil for deep fat frying
- In small bowl stir together 1/2 cup soy sauce, vinegar, 1 teaspoon ginger root, ground red pepper and garlic. Set aside.
- Remove veggie burgers from package. Place on microwave-safe plate. Loosely cover and cook on medium-high (70 percent power) for 1 to 1 1/4 minutes or until partially thawed, rearranging burgers and turning over after 45 seconds.
- In medium bowl crumble veggie burgers. Stir in sprouts, carrot, bell pepper, mushrooms, 3 tablespoons soy sauce, 1 tablespoon ginger root and crushed red pepper. Cover and refrigerate for 20 minutes.
- Position 1 wonton skin with one point toward you. Spoon about 2 teaspoons of the veggie burger mixture just off center of skin. Fold bottom point of wonton skin over filling, tucking point under filling. Roll over from bottom, covering filling and leaving about 1 inch of skin unrolled at top. Moisten bottom right corner with water. Fold bottom corners together below the filling, pressing to secure. Repeat with remaining filling and wonton wrappers. Place in single layer on wax-paper-lined baking sheet.
- In wok or heavy Dutch oven, heat 2 inches of oil to 375°F. Add wontons to hot oil, a few at a time. Fry for 2 to 4 minutes or until golden brown. Drain on paper towels. Serve with soy sauce mixture.
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