RHUBARB WONTONS
This is an Asian twist on rhubarb pie. Sweet and tangy rhubarb is wrapped in a wonton wrapper and fried to make a sweet treat with a nice crunch!
Provided by Sumehra
Categories World Cuisine Recipes Asian
Time 1h
Yield 20
Number Of Ingredients 5
Steps:
- Place the chopped rhubarb into the container of a blender or food processor. Blend until liquefied. Pour into a large bowl and stir in the flour and sugar until smooth.
- Lay a few of the wonton wrappers out at a time on a clean surface. Keep a small bowl of water nearby for dipping your fingertips. Place a generous spoonful of the rhubarb mixture into the centers of the wrappers. Dip your finger in the water and brush onto the edges to moisten. Fold the wrapper into a triangle to seal, then moisten the inside of the two corners and press them against the top corner to seal. Repeat with remaining wrappers and filling.
- Heat the oil in a deep fryer or deep heavy skillet to 375 degrees F (190 degrees C). Fry as many wontons as you can at one time without crowding. Turn as needed until golden brown on all sides, about 5 minutes per batch. Use a slotted spoon to remove to a paper towel-lined plate. Serve warm.
Nutrition Facts : Calories 153.6 calories, Carbohydrate 25.9 g, Cholesterol 1.4 mg, Fat 4.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 92.1 mg, Sugar 12.6 g
CHOCOLATE BANANA FRIED WONTONS WITH GRAND MARNIER® CARAMEL SAUCE
I tried banana wontons at a Chinese restaurant and liked them, so i thought i'd make up a recipe at home when I was making an Asian-themed dinner. My boyfriend said they were better than the restaurant's! They're great with ice cream. Substitute any kind of liqueur you want for the Grand Marnier® - be creative! many different fruit flavors seem to go well with this dessert.
Provided by chikalin
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 15
Number Of Ingredients 12
Steps:
- Place the bananas, 1/3 cup chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the wonton skins as you handle them. It will also change the texture of the filling - you will not have pockets of melted chocolate in the wontons.
- To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.
- Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.
- Fry the wontons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the wontons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate. Serve warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 21.7 g, Cholesterol 17.4 mg, Fat 13.8 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 5.6 g, Sodium 122.3 mg, Sugar 10.5 g
BANANA CHOCOLATE SPRING ROLLS
Steps:
- Preheat the oil to 350 degrees F in a large, deep (at least 2 quarts) pot.
- Place 1 piece of the quartered banana and several small chocolate pieces at the bottom of the wonton wrapper. Sprinkle with sugar and wet the edges with water. Repeat with remaining ingredients. Wrap like a burrito and drop into the oil. Fry until golden brown and place on a plate with paper towels to soak up excess oil until ready to serve.
- Sprinkle again with sugar. Place on the serving plate with a scoop of ice cream.
HOT CRISPY WONTONS STUFFED WITH CHOCOLATE AND BANANAS
Steps:
- The day before you plan to make this recipe, leave the milk chocolate in a warm place to make it slightly pliable. Cut each bar into 8 chunks and, with your hands, try to form each chunk into a disk the size of a quarter with no sharp edges. Lay the wonton skins out on a surface and 1 at a time; paint the edges with water. In the center of the wonton skin, place a disk of milk chocolate and a banana slice on top of the chocolate. Fold the wonton skin corner to corner to make a triangle and press together well to seal completely. Cover with plastic wrap and store chilled until ready to fry and serve, up to 10 hours ahead.
- Heat the oil in a deep pot to 350 degrees. Drop the wontons into the oil, being careful not to crowd them (you may have to work in batches) and fry, turning often, until golden brown. Meanwhile, place the cinnamon sugar in a bowl. Remove the wontons with a slotted spoon and immediately dredge them in the cinnamon sugar to coat heavily. Serve right away with scoops of vanilla ice cream.
BANANA WONTONS WITH COCONUT SAUCE
Wontons filled with banana and cinnamon, fried and served with a coconut-y sauce. Lower fat and sugar version of a recipe I've wanted to try for a while. The banana and sweetened coconut give these plenty of sweetness for me, but you can add 2 T sugar to the banana and 1/4 to 1/2 cup sugar to the sauce if you like. Nice snack or dessert. This made just over a dozen wontons, though my bananas were on the small side so I'm guessing it would make 16 with larger bananas.
Provided by Yogi8
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make wonton filling by mixing the banana, cinnamon and 1 T coconut in a bowl.
- Lightly mash with a fork as you mix, but leave it a little chunky.
- Set aside.
- Make sauce by putting 3/4 C of coconut milk in a pan and heating on med-high.
- While this is heating, mix remaining 1/4 C coconut milk with cornstarch till smooth.
- Add to pan and stir constantly till thickened a bit and starting to bubble.
- Remove from heat and stir in the 1/2 C coconut flakes and coconut flavoring.
- Set aside.
- Place 1 slightly heaping teaspoon of filling on a wonton wrapper.
- Moisten edges of wonton with finger dipped in water and fold it in half to form a triangle.
- Press the edges together firmly.
- Repeat with remaining wontons, keeping folded wontons under a damp towel to prevent from drying.
- Put about a T oil in a fry pan and heat on medium to med/high heat.
- Add wontons in batches to avoid crowding and fry about 2 minutes on each side till lightly browned.
- These can also be deep fried.
- Remove to serving plate and serve with coconut sauce.
- Can be served warm or cold.
Nutrition Facts : Calories 268.1, Fat 20.3, SaturatedFat 15.3, Sodium 42.6, Carbohydrate 23.4, Fiber 2.3, Sugar 12.9, Protein 2.2
BANANA AND MANGO SPRING ROLLS WITH COCONUT-CHOCOLATE GANACHE
Categories Chocolate Dessert Fry Cocktail Party Lunar New Year Banana Mango Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- For ganache:
- Combine coconut milk, palm sugar, and ginger in heavy medium saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add chocolate and whisk until mixture is melted and smooth. DO AHEAD Ganache can be made 1 day ahead. Cover and refrigerate. Before serving, stir over low heat just until pourable.
- For spring rolls:
- Line baking sheet with parchment paper. Place 1 spring roll wrapper on work surface in diamond shape (1 pointed end toward you and 1 pointed end in opposite direction). Place 1 banana piece across center of wrapper, then 2 mango strips. Fold bottom pointed corner of spring roll wrapper up over fruit, then fold in sides over fruit. Brush unfolded part of spring roll wrapper with beaten egg. Roll up wrapper, enclosing fruit completely. Place on prepared baking sheet. Repeat with remaining spring roll wrappers, banana halves, mango strips, and beaten egg. DO AHEAD Spring rolls can be made 4 hours ahead. Cover with plastic wrap and refrigerate.
- Pour enough vegetable oil into heavy deep skillet to reach depth of 1 1/2 inches; heat oil to between 360°F and 375°F. Working in 2 batches, add spring rolls to hot oil and cook until golden and crisp, turning often, about 3 minutes per batch. Using slotted spoon, transfer spring rolls to paper towels to drain.
- Place 1 spring roll on each of 8 plates. Garnish with mint sprigs. Drizzle with coconut-chocolate ganache.
BANANA WONTONS WITH COCONUT CREAM SAUCE
A dessert version of wontons that are pure heaven! They have a touch of cinnamon and the sauce is silky smooth. They are a bit time consuming but worth every second! A Martin Yan recipe
Provided by cookiedog
Categories Dessert
Time 55m
Yield 24 wontons
Number Of Ingredients 11
Steps:
- Make the filling: Stir the bananas, sugar, cinnamon, and coconut together in a small bowl, lightly mashing the bananas as you mix. The mixture should still be a little chunky.
- Make the sauce: In a small sauce pan, bring the milk and coconut milk to a boil then remove from the heat.
- Beat the egg yolks and sugar together in a medium bowl until pale yellow and smooth, 2 to 3 minutes. Stirring constantly, gradually pour half of the hot milk mixture into the egg yolk mixture, then stir the yolk mixture into the milk mixture remaining in the pan. Over medium heat, stir the milk mixture constantly until thickened, about 2 minutes. Strain the sauce into a medium bowl. For extra coconut flavor, add the 1/2 cup flaked coconut (I prefer it smooth!). Let cool to room temperature, then cover the bowl and chill until cold. (I like the sauce at room temp.).
- Wontons: Place a heaping teaspoonful of the filling in the center of one of the wonton wrappers. (Keep the remaining wrappers covered with a damp kitchen towel to prevent them from drying out.) Moisten the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to form a triangle. Pinch the edges together firmly to seal. Pull the opposite corners of the base of the triangle, moisten one of the corners with water, and press the two corners firmly to seal. Repeat with the remaining wontons and filling, keeping the folded wontons covered with a damp kitchen towel to prevent them from drying out.
- Pour enough vegetable oil into a wok or 2 quart saucepan to come to a depth of 3 inches. Heat the oil over medium heat to 350°F Slip a few of the wontons into the oil and fry, turning occasionally, until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining wontons. Serve hot or cold, with the coconut cream sauce.
Nutrition Facts : Calories 57, Fat 2.3, SaturatedFat 1.5, Cholesterol 33, Sodium 8.7, Carbohydrate 8.5, Fiber 0.3, Sugar 7.3, Protein 1.1
BANANA CHOCO WONTON ROLLS WITH RASPBERRY SAUCE
These are really good ..My husband and i make these alot when we want something sweet. I do make the Raspberry Sauce in advance to be able to use in other ways. Serve Hot not cold !! Sprinkle on powdered sugar if ya want .. and Enjoy !!
Provided by Kellie Parker @Luv2mixitup
Categories Fruit Desserts
Number Of Ingredients 13
Steps:
- Preheat oven to 375f Peel the bananas and cut each length wise into quarters Lay a wonton wrapper on a clean cutting board
- Roll bananas into sugar Place a piece of banana near the corner of the wrapper a few chocolate chips Roll to wrap the banana/chips Wet the corner of the wonton wrapper to seal Wet the inside of the two ends, press down to seal Repeat the process until all are rolled
- Brush the wonton rolls with softened butter or egg wash Place the 12 banana rolls on a baking sheet and bake for 15 minutes time varies Remove from oven and serve with Raspberry Sauce
- RASBERRY SAUCE
- 1.Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil. 2.Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools. 3.Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.
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- Arrange 12 wonton wrappers on your work surface. Cut the banana into 12 (1/4-inch) slices then place one chocolate square topped with one slice of banana in the center of each wonton wrapper. (See Kelly's Notes.)
- Using a pastry brush or your fingers, brush the egg around the edges of the wonton wrappers then place a second wrapper atop the chocolate and banana. Firmly press the edges together so the poppers are sealed.
- Line a baking sheet with paper towels. Add at least 3 inches of oil to a large heavy-bottomed stock pot and attach the deep-fry thermometer to the side. Heat the oil until it reaches 360ºF. Carefully add 2 to 3 poppers to the hot oil and fry them for about 2 minutes, flipping as needed, until they’re golden brown. Immediately transfer the poppers to the paper towel-lined baking sheet. Repeat the frying with the remaining poppers, allowing the oil to return to 360ºF between each batch.
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