Fried Wonton Chopped Asian Salad

• 2 cups cabbage chopped
• 1 carrot jumbo, or 2 carrots, diced
• 3/4 cup Nasoya Firm Tofu crumbled
• 2 tablespoons tamari sauce
• 1 tablespoon sesame oil
• 4 cups romaine lettuce chopped
• 1 cup red peppers julienned
• 1/2 cup daikon shredded
• 1/2 cup green onion chopped 1/2 inch thick
• 3 teaspoons gomashio black sesame seed/sea salt mixture
• 1/2 Orange juiced
• 2 teaspoons umeboshi plum vinegar
• 2 tablespoons sesame oil
• 1 teaspoon ground ginger
• 1 avocado sliced

1. Stir-fry cabbage, carrots, tofu for 5-10 minutes.
2. Cabbage should be transparent and carrots tender.
3. Add soy sauce and cook for 5 more minutes.
4. Take 20 wonton wrappers and place 1 to 1 1/2 tsp of filling.
5. Moisten the edges of the wrapper and seal diagonally.
6. Press dough edges together.
7. Set aside and repeat for the rest of the wrappers.
8. Heat 1 cup of sesame oil in pan on medium high heat. Sprinkle a bit of water to oil to assure oil is hot enough.
9. Fry the wontons until golden brown.
10. Place on a paper towel to drain excess oil and cool.

cabbage, carrot, tamari sauce, sesame oil, romaine lettuce, red peppers, green onion, gomashio black sesame seed, orange juiced, vinegar, sesame oil, ground ginger, avocado

Taken from www.yummly.com/recipe/Fried-Wonton-Chopped-Asian-Salad-1657120 (may not work)