Recipe courtesy of Robert Irvine
45 min
35 min
24 appetizers


  • 3 to 4 liters canola, as needed for deep-frying
  • 12 (3-inch) square wonton skins cut in 1/2 on the diagonal with a pizza cutter into 24 triangles
  • 1 English cucumber, peeled and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes)
  • 2 vine ripened tomatoes, seeds removed and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes)
  • 1 tablespoon mayonnaise
  • Salt and freshly ground black pepper
  • 2 tablespoons tobiko (green and orange caviar)
  • 24 very small parsley sprigs


Heat deep-fryer to 375 degrees F or as recommended by manufacturer for similar foods. Deep fry wonton skins until golden brown and drain on paper towels.

Combine cucumber, tomatoes, and mayonnaise in a bowl and season with salt and pepper, to taste.

Spoon a small amount on each fried wonton triangle and top with 1/4 teaspoon tobiko caviar. Finish with a parsley sprig.


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