Pomodoro Wontados


Makes 24 12-oz. servings.


  • 48 ct. Chicken Egg Roll, 3 oz., thawed
  • 1 1/2 c. GFS Canola Salad Oil
  • 3 lb. Markon Sweet Grape Tomatoes, sliced in half lengthwise
  • GFS Salt, to taste
  • Trade East Ground Black Pepper, to taste
  • 12 oz. Baby Romaine Lettuce, thinly sliced
  • 6 oz. Green Onions, thinly sliced
  • 6 oz. (Recipe) Salsa Verde Sour Cream
  • 1 1/2 c. Primo Gusto Grated Parmesan Cheese
  • 1 1/4 c. Markon Italian Flat-Leaf Parsley, finely chopped

Recipe Preparation

1. Place 2 chicken egg rolls in a heated 350ºF deep-fryer. Cook 7-8 minutes or until golden-brown and just warmed through. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. Allow to drain. Place the egg rolls on a cutting board. Slice in half lengthwise. Face the sliced side up.

2. Place 1 tsp. of canola oil in a heated nonstick sauté pan. As soon as the oil begins to smoke, add 2 oz. of grape tomato halves. Note: For topping, smaller grape tomatoes are preferred. Toss over medium-high heat for 10-15 seconds to char the outsides quickly. Season with salt and pepper. Remove from the pan immediately.

3. Spread 1/2 oz. of romaine lettuce out on top of the egg rolls. Sprinkle 1/4 oz. of scallions on top of the lettuce. Place the warmed tomato halves, sliced-side down on top of the lettuce and onions. Leave a space between each half.

4. Squeeze 1 tsp. of salsa verde sour cream between each tomato. Sprinkle 1 tsp. of Parmesan cheese and 1/2 tsp. of chopped parsley over the top of the four halves.