4 garlic cloves, minced
1 (1 1/2" piece) ginger, minced
2 cups mushrooms, chopped
1/4 cup parsley, minced
1 large carrot, chopped
1/2 cup onion, chopped
2 tablespoons light soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
2 capfuls rice/cider vinegar
1 Ener g egg replacer
vegetable oil, as needed for frying
1 (12 ounce) package eggless wonton wrappers
1. Put garlic, ginger, mushrooms, parsley, carrot, and onion in an appropriately-sized bowl and add soy sauce, sesame oil, sugar and vinegar. If you find that the contents of the bowl are not evenly-coated, add some more soy sauce.
2. Mix, making sure that everything is evenly dispersed. Nothing is worse than biting into a wonton and hitting a huge patch of ginger. Put wrappers and bowl on counter.
3. Put a frying pan on low heat with about 2 tablespoons vegetable oil in it. While pan is heating, fill 3-4 wontons with about 1 tablespoon filling.
4. Fold, sealing the last corner with egg replacer. Make only 3-4 at a time, so they don't get soggy. Transfer wontons into pan and fry until they are crispy and golden brown.
5. Flip over and fry other side. Repeat, transferring cooked wontons onto paper towel.
I like to make a sauce with soy sauce, sesame oil, garlic, ginger and orange juice in pan. Cook for a couple minutes and transfer to dipping bowl.
You may want to keep a fly swatter on hand to ward off hungry family members who want to steal your wontons before you are done cooking the whole batch.