Recipe by Chief Jack
These are a great as an impressive snack for guests or used individually, as an accent for the presentation of a fancy dinner. They are simple to make, but are fairly labor intensive. I use a Pasta machine to do the rolling, but a rolling pin will work. I cut mine with a ravioli cutter to get a deckled edge, but a biscuit or cookie cutter is fine. Be sure to season them as soon as they come out of the fry oil so the seasoning will stick. I’ve tried a variety of seasonings, but I prefer the Cajun. Check to see if your seasoning mix includes salt, many are loaded and it will cause a problem if you add more salt. Other kinds of herbs should work as an alterative to the basil
Directions See How It's Made
- Cut the won ton wrappers to the shape desired and run them through the pasta machine to thin them. I use a #7 setting. This gives an oval shape to the a round cutout so the basil leaves fit better. Lay the pasta flat, put a leaf on top and with a wet finger, moisten the outer edges of the pasta. Place another rolled wrapper on the top and press the edges closed. Reset the machine to #5 and run the “sandwich” through again. It’s important to start with the end tip of the leaf in the press first or the juices will be squished out.
- Fry ‘till golden brown, drain and season. They keep, refrigerated, for several days.