Baked kangkong wonton rolls with goat cheese

Name: Baked kangkong wonton rolls with goat cheese
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 24 rolls
Cuisine: Asia
Ingredients: 1 teaspoon olive oil; 1 egg, beaten; Ice water; 12 fresh or frozen wonton wrappers; 12 fresh or frozen wonton wrappers; 2 cups (500 ml) water; 1 tablespoon goat cheese; ¼ teaspoon salt; 2 cups (100 g) kangkong (see note) or bok choy, coarsely chopped; 2 cups (100 g) kangkong (see note) or bok choy, coarsely chopped; 2 cloves garlic, smashed; 1 tablespoon olive oil; 1 tablespoon chili oil (optional); 1 tablespoon grated parmesan cheese; ½ teaspoon freshly ground black pepper; 1 tablespoon sambal oelek (see note)

Preparation info

Makes
24
rolls

Difficulty
Medium
Ready in
45 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Maximum impact for minimal fuss is guaranteed with these tasty rolls, which are a playful variant on the stuffed pasta theme. Chili-hot sambal with goat cheese, leafy kangkong (water spinach) and garlic are the basis of the full-flavored filling and readily-available fresh wonton wrappers provide the wrapping. Use bokchoy if kangkong is not available.

Ingredients

Asia
Snack
Vegetarian

Ingredients

Method