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Caprese Wontons

Ingredients
  

  • 1 package of cherry sized fresh mozzarella balls about 15, cut in half to make 30
  • 1 egg plus 1 tablespoon of water for egg wash
  • 15 fresh basil leaves plus more for garnish
  • 30 sheets fresh wonton wrappers
  • 1 cup fresh extra virgin olive oil or canola oil if your olive oil has not been purchased recently, use canola oil instead.
  • 1 cup of your favorite warm tomato sauce canned is acceptable here or fresh diced tomatoes.
  • Grated or shaved parmesan.

Instructions
 

  • Lay the mozzarella on a paper towel and roll around to get dry. If they balls of mozzarella are wet, it will cause the wontons to break open.
  • Whisk egg and water together in a small bowl.
  • Wash and dry the basil. Stack the leaves on top of each other and roll into a bundle. Slice through the bundle of basil, creating ribbons.
  • Place the mozzarella in the center of the wonton wrapper and top with basil strips.
  • Wet your finger with egg mixture and run it along the two edges. This will help the wonton wrapper to seal.
  • Fold the wrapper into a triangle and press firmly to seal really well. It is important that this is sealed well so your yummy cheese will not melt out.
  • Wet you finger with egg mixture again and moisten the two corners. fold the two corners over to meet in the middle.
  • Keep wontons under a damp kitchen towel so they do not dry out.
  • When all wontons are made, heat oil in medium pot to 350 degrees.
  • Add 4 wontons at a time. I like to put the on their "backs" first and then roll them over onto their "tummies". Cook to golden brown on both sides, about a minute.
  • Drain on a paper towel lined plate.
  • Serve with fresh grated or shaved parmesan and warmed sauce or fresh tomatoes.
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