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