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.


Vacation Side Travel

Steven Talbott
Vacation Side Travel

533 Church St Ste #278
Nashville, TN 37219

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 615-800-8069 (Fax)

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