Yield: 24 servings
| Measure | Ingredient |
|---|---|
| 9 ounces | Soft, fresh goat cheese, like Montrachet, crumbled |
| ½ cup | Parsley, chopped |
| 1 | Egg |
| 1 tablespoon | Garlic, minced |
| 1½ teaspoon | Paprika |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 24 | Wonton wrappers |
| 1 | Egg, beaten to blend |
| ¼ cup | Oil (or more) for frying |
Mix first 7 ingredients in a small bowl. Place a wonton wrapper on work surface. Spoon a scant Tbsp of mixture filling a narrow strip across one end of wrapper, leaving ¼" border on each side. Fold sides in, then roll up like an eggroll, leaving ⅛" border. Brush border with beaten egg and press to seal. Repeat with remaining filling and wrappers.
Heat ¼ cup oil in a large skillet over med-high heat until hot. Add 6 filled wontons andd fry until golden brown, about 1 minute per side. Using tongs, transfer to paper towls to drain. Repeat with remaining wrappers, adding more oil as necessary. Serve hot.
From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 06-13-95