Recipes with wonton wrappers?

im looking for recipes that are easy and i can use wonton wrappers? any ideas?Recipes with wonton wrappers?
My fav Thai place has their own version of a banana split where they wrap individual slices of banana in wonton wrappers and fry the little packets. These are served with vanilla ice cream, some chocolate and strawberry syrup, whip cream with a cherry on top and a lychee in the bottom. A really cool twist.





I've always wanted to try making the banana slices with a little brown sugar on the inside, but never have.Recipes with wonton wrappers?
My favorite is imitation crab meat (cause its cheap) and cream cheese. some time a little diced onion. fry them up till they float and are a nice color. AWESOME
Here's a sweet idea (LOL..no pun intended):





***Chocolate-Hazelnut Ravioli***





16 wonton wrappers


1 egg, beaten to blend


1 cup chocolate-hazelnut spread (recommended: Nutella)


Vegetable oil, for frying


16 fresh mint leaves


Nonstick vegetable oil spray


Granulated sugar, for dredging


Powdered sugar, for dusting








Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.


Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.





Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)





Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.





Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.
Mushroom raviolis-





12 oz mushrooms diced to 1/4';


clove of garlic


small bunch of scallions


1/2 stick butter


about 2oz brandy


salt and pepper to taste


bread crumbs to thicken.





Cook in the butter and add in the brandy(optional, kind of) When they are fully cooked and dark, add in enough bread crumbs to make a thick paste.





Fill the won-tons with about 1 teaspoon of the filling and crimp into triangles with a fork.





Boil for about 4 minutes. Serve with a cream sauce.
Roasted Chicken Purses


Recipe courtesy Giada De Laurentiis








1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat)


3/4 cup whole milk ricotta cheese


1/2 lemon, zested


1/2 teaspoon chopped fresh thyme leaves


1/2 teaspoon salt, plus more for sprinkling


1/4 teaspoon freshly ground black pepper, plus more for sprinkling


32 small, square wonton wrappers


1 large egg, lightly beaten


4 tablespoons butter


1/4 cup grated Parmesan





In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine.





On a dry work surface place 8 wonton wrappers. Place a rounded teaspoon of the chicken mixture in the center of each wrapper. Using a pastry brush, brush the egg wash around the chicken mixture. Bring four corners of the wonton square together over the filling to form a purse. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches of 8 with the remaining wonton skins





Meanwhile, bring a large pot of salted water to a boil over high heat. Add


the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the ravioli.





Melt 4 tablespoons of butter in a medium skillet. Turn off the heat, add the cooked pyramids and gently toss. Transfer the pyramids to 4 serving plates. Sprinkle with grated Parmesan and sprinkle with salt and pepper. Serve immediately.
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This is an appetizer, and it is super delish! I've made it several times and it is way easy...





ngredients:


4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened


1/4 cup KRAFT Mayo Light Mayonnaise


1 can (6 oz.) white crabmeat, drained, flaked


2 green onions, thinly sliced


12 won ton wrappers


PREHEAT oven to 350掳F. Mix Neufchatel cheese, mayo, crabmeat and onions.


SPRAY 12 (2-1/2-inch) muffin cups with cooking spray. Place 1 won ton wrapper in each cup, allowing edges of wrapper to extend above side of cup. Fill evenly with crabmeat mixture.


BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm.
crab ragoons, shrimp purses,
Dessert wontons: Cream cheese, powder sugar and mini chocolate chips.


Cut into strips, fry and top salads