Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 9 ounces | Goat Cheese -- such as |
| Montrachet, | |
| Crumbled | |
| ½ cup | Fresh Parsley -- chopped |
| 1 | Egg |
| 1 tablespoon | Garlic -- minced |
| 1½ teaspoon | Paprika |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 24 | Won-Ton Wrappers -- this is |
| Approximate | |
| 1 | Egg -- beaten |
| ¼ cup | Vegetable Oil -- or more for |
| Frying |
Mix in first 7 ingredients in small bowl. Place 1 wonton wrapper on work surface. Spoon 1 scant tablespoon filling in narrow strip across 1 end of wonton, leaving ¼-inch border on sides. Fold sides in, then rool up as for egg roll, leaving a ⅛-inch border. Brush border with egg wash and press to seal. Repeat with remaining wontons and filling. (Can be prepared 8 hours ahead. Arrange in single layer on plastic-lined baking sheet. Cover and refrigerate). Heat ¼ cup oil in large skillet over medium-high heat until hot. Add 6 filled wontons and fry until a deep golden brown, turning once, about 1 minute per side. Using tongs, transfer to paper towels and drain. Repeat with remaining wontons in 3 more batches, adding more oil to skillet as necessary. Serve hot.
Recipe By : Bon Appetit May 1995, pg. 185/RobieLynn From: Date: File