Caprese 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.
  1. 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.
  2. Whisk egg and water together in a small bowl.
  3. 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.
  4. Place the mozzarella in the center of the wonton wrapper and top with basil strips.
  5. Wet your finger with egg mixture and run it along the two edges. This will help the wonton wrapper to seal.
  6. 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.
  7. Wet you finger with egg mixture again and moisten the two corners. fold the two corners over to meet in the middle.
  8. Keep wontons under a damp kitchen towel so they do not dry out.
  9. When all wontons are made, heat oil in medium pot to 350 degrees.
  10. 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.
  11. Drain on a paper towel lined plate.
  12. Serve with fresh grated or shaved parmesan and warmed sauce or fresh tomatoes.
Recipe by Made From Pinterest at