Chef's Recipe


Crispy Wonton Tower

Crispy wonton tower layered with roasted vegetables and married with a smoked tomato sauce. Serves 4.


Wonton Crisps with Roasted Vegetables

Smoked Tomato Sauce

  • 450g | 2 cups Roma tomatoes
  • 60ml | ¼ cup extra virgin olive oil
  • 14g | 1 Tbsp crushed garlic
  • to taste sea salt

Roasted Vegetables

  • 100g | ½ cup rapini
  • 60g | ¼ cup market fresh mushrooms
  • 1 large red pepper
  • 30ml | 2 Tbsp extra virgin olive oil
  • 120g | ½ cup corn kernels, frozen
  • to taste sea salt

Wonton Crisps

  • 1 pack wonton wrappers, thawed from frozen
  • 90ml | 1⁄3 cup canola oil, for frying


Wonton Crisps with Roasted Vegetables

Smoked Tomato Sauce

Bring 2 litres | 8 cups of water to a boil. Dip the tomatoes in hot water for a few seconds using a colander, then remove from the water and peel the skin off. Cut the tomatoes in half and deseed them.

If using a home smoker, smoke tomatoes for 1 hour, then set aside.

Saute garlic in olive oil, add uncooked or smoked tomatoes and season with salt. Simmer on low heat until the tomatoes have completely softened. Blend to a pulp using an immersion blender or hand blender and keep warm.

Roasted Vegetables

Wash rapini and mushrooms. Wash, seed and remove ribs from the pepper, then cut into small 1 cm | ½ inch cubes. Heat up the oil in a frying pan and saute corn and peppers at a high heat until nicely browned. Add in the rapini and mushrooms. Saute together, check seasoning and set aside.

Wonton Crisps

Heat up the oil in a heavy pan and fry wonton wrappers until crisp on both sides. Set to drain on a paper towel to remove excess oil. You will need a minimum of 12 pieces for this recipe.


Layer fried wonton crisps with roasted vegetables. Spoon some of the tomato sauce around the layers and serve immediately.

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