Caprese Salad Wontons
- 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.
- 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.