Goat Cheese Wontons with Tomato Salsa
- 8 ounces goat cheese, crumbled
- 1/4 cup thawed chopped spinach, squeezed dry
- 2 teaspoons fresh rosemary OR 3/4 teaspoon dried rosemary
- 1/2 teaspoon freshly ground black pepper
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- Salt to taste
- Vegetable oil for frying*
- 36 wonton wrappers
- Tomato Salsa
In food processor, mix goat cheese, spinach and seasonings until smooth.
Preheat oil in Presto® electric deep fryer. If using an adjustable thermostat deep fryer, set at 375°.
Place a wonton on work surface with points at 12, 3, 6 and 9 o'clock. Put 2 teaspoons of filling in center of bottom half of wonton. Brush edges with water and fold top over to form a triangle. Seal edges. Repeat with remaining filling.
Fry wontons in hot oil until golden, about 1 minute on each side. Do not crowd fryer.
Transfer fried wontons to a wire rack set over a shallow baking pan. Fried wontons may be held in 200°F oven while remainder are fried. Serve with Tomato Salsa.
*Reference your deep fryer instruction folder for amount of oil needed.
To keep fried wontons warm while frying the remaining batches, place them on a baking pan in an oven preheated to 200°.
You will need 2 tablespoons of tomato paste for the pulled pork and 1/2 cup for the empanada filling. Buy a 6-ounce can of tomato paste.