Fresh Mozzerella and Basil Bites

I had some hesitation here to use wonton wrappers for italian food... but my overgrowing basil plants were begging me to use them, and so I did.  Turned out to be great - minus burning my fingers as I had never actually pan fried things before and didn't pay attention to the idea of not picking up things from oil.  So we learn.  ;)

Ingredients (makes quite a few- I think about 30?):

• 8oz fresh mozzerella cut into cubes (I realized after that the next time I make mozz I should make in a sheet, then cut into triangles for this recipe)
• 1 egg, beaten with 1T water added
• 15 fresh basil leaves
• 30 sheets wonton wrappers
• 1c extra virgin olive oil (or combo of oil for frying)
• 1c favorite warm tomato sauce

Directions:

1. Wash the basil leaves and stack together (about 5 at a time), then roll and cut into strips (aka chiffonade if you'd like to be fancy).  I think it would also work to dice, as long as they can get into small pieces!
2. Take wonton wrapper, and put a bit of basil in the middle, top with the cheese (you can do this the opposite way, but I found the cheese keeps the basil down and out of the egg wash).
3. Brush the edges of the wonton with the egg wash (just a little here), and press the edges together to form a triangle then fold the ends under and let rest for a minute (or more while you do the rest).
4. Heat the oil in a large pan until it reaches 350 (f).
5. Place the little parcels in the pan at about 6 at a time, keeping in mind that by the time you put the last one in the pan, the first one should be flipped over. 
6. Cook until golden brown on both sides, then drain on paper towels.
7. Sprinkle with parmesan cheese, and garnish with some extra basil (if there's any left!).
8. Serve immediately with warm tomato sauce.