First of all, I never really ate Chinese or any kind of Asian food growing up. My dad made awful rice and whatmacallit dish. I automatically thought that all Asian food was that terrible. Until my friends took me to May-wa for a birthday celebration and I was awestruck because everything was meaty, so I decided to try vegetarian fried rice, and migosh, they put A LOT of cabbage, so it was dreamy.
Anyway, back to the point, the restaurant will offer egg drop soup as appetizer dish, similar to how Mexican restaurants always serve chips and salsa. At first, I was befuddled, but I went ahead, and fell in love with it. They make the best egg drop soup.
I slowly built up on my Chinese food palate. I worked up to Sweet and Sour Chicken, Broccoli and Tofu, etc. Respect.
I never ate won-tons before. Never. Dad would bake pork spring rolls, which was OK. I only liked the beansprouts and crust. Then I discovered Vegetarian spring rolls, which I fell in love with.
Back to the point, I never had won-tons before. All I knew was that they contained crab... which is a seafood. AAAAAAAHHHH! A big no-no.
I found this recipe on a vegetarian website and decided to make a go for it.
Unfortunately, I could not find a paleo-friendly spring-rolls, so we cheated by eating rice-based rolls.
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Vegetarian Won-Tons
serves 4, makes 16 won-tons
1/2 head cabbage, minced
1 carrot, minced
1/2 white onion, minced
1/4 red bell pepper, minced
1/4 cup broccoli minced
1/2 teaspoon basil
salt and pepper
spring roll wrappers
a cup of water
oil for frying
1: toss all vegetables in skillet, cook until onions turn soft. Pour contents into a bowl to cool off.
2: get the oil hot and ready in the skillet
3: lay out a single layer of wrapper, sprinkle the cooled vegetables in a pile in middle. use water to "wrap" the wrapper
4: softly fry the won-ton until golden brown
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