| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Cheese | 24 | Servings | |
INGREDIENTS
| 9 | oz | Goat Cheese — such as |
| Montrachet, | ||
| Crumbled | ||
| 1/2 | c | Fresh Parsley — chopped |
| 1 | Egg | |
| 1 | tb | Garlic — minced |
| 1 1/2 | ts | Paprika |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 24 | Won-Ton Wrappers — this is | |
| Approximate | ||
| 1 | Egg — beaten | |
| 1/4 | c | Vegetable Oil — or more for |
| Frying |
INSTRUCTIONS
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 1/4-inch border on sides. Fold sides in, then rool up as for egg roll, leaving a 1/8-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 1/4 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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