Goat Cheese Wontons

I was looking for a wonton recipe to go with our Chinese dinner. Most of them have cream cheese, but I didn't have any cream cheese. I did, however, have a large log of goat cheese. (mmmmmmm, goat cheese.)  So, when I found this recpie, I thought it was perfect. I tweaked it just a little bit. I did not have parsely, so I used cilantro. And in the future, I think I will reduce the paprika. But, over all, they were pretty good. My dad loved them and ate about half of them!  

• 9 ounces fresh goat cheese, crumbled
• 1/2 cup chopped fresh parsley
• 1 egg
• 1 tablespoon minced garlic
• 1 1/2 tablespoons paprika
• 1/2 tablespoon salt
• 1/2 tablespoon pepper
• 24 wonton wrappers
• 1 egg, beaten
• oil (for frying)

Mix cheese, parsley, egg, garlic, paprika, salt and pepper.  Place a tablespoonful on each wonton wrapper, in a strip along one edge, leaving 1/4 inch edge.  Fold sides in and roll up.  Brush edge with egg and press to seal.  Heat 1/4 cup oil until hot.  Fry 6 at a time, until a deep golden brown, turning once, about 1 minute per side.  Add more oil to skillet as needed.  Serve hot.