Yields: 20 wontons
Original recipe can be found here.
For the wontons:
20 wonton wrappers
2 medium sized ripe bananas, sliced
Nutella
Vegetable oil, for frying
Water, for sealing
For the raspberry coulis:
2 cups fresh or frozen raspberries, thawed
2 - 3 tsp. sugar
1 tsp. lemon juice
Place a dollop, about 2 tsp. of Nutella in the center of the wonton wrapper, then place a slice of banana on top. Dip your finger in water and use it to wet the edges of the wrapped. Fold the wrapper in had and pinch the edges together to seal the wonton. In a pan, heat a 1/2 inch later of vegetable oil over medium-high heat until hot, about 365 F. Place the wontons into the oil and cook them in small batches until golden brown, about 2 - 3 minutes per side. Once golden brown, remove from the oil and drain on a paper towel lined plate. To make the coulis, combine everything in a food processor and blend until smooth. Strain through a sieve and then refrigerate until used. Once they have cooled slightly, top them with ice cream, dust them with powdered sugar, serve them with the coulis, or do whatever you'd like!
Mmmm banana & Nutella filling:
