Our good friend Alice of Sweet Savory Life is back with another fun recipe, this time from Tasty Kitchen member Miss Mischief. She also patiently shows us how to properly fill, seal and fry wontons, so you can take this idea and run with it! But please listen to Alice and don’t run where there’s a pot of hot oil. Take it away, Alice!
I love the versatility of wonton wrappers. Most commonly used in Chinese cuisine, wontons are often filled with a savory pork and cabbage filling then boiled as part of a delicious soup or deep fried as an appetizer. However, I’m seeing wonton wrappers being creatively used as an alternative to traditional ravioli pasta dough or fried in strips to use as crunchy croutons on tops of salads. This time, we’re going to fill them as a sweet bite-sized treat. Today I’m happy to share with you an easy chocolate-hazelnut-filled dessert everyone will love.
If you’ve ever been to a crepe bar/restaurant, one of the most popular fillings is Nutella and bananas. There is something irresistible about a chocolaty hazelnut spread as smooth as creamy peanut butter but as decadent as chocolate ganache. Now imagine this filling paired with the wonderful flavor of banana then deep fried in a paper thin shell. What you have is a crispy golden brown morsel filled with heavenly goodness.
This recipe by TK member Miss Mischief (Meredith) for Nutella Banana Wontons is so easy and yet it is a crowd pleaser guaranteed to disappear quickly! So let’s get started!
Here is what you’ll need: wonton wrappers, canola oil or peanut oil, Nutella hazelnut spread, bananas, egg, cinnamon sugar or powdered sugar.
This recipe works best if you streamline each step.
Line a few cookie sheets with wonton wrappers.
Lay them side by side in single file rows.
Thinly slice bananas so each banana makes approximately 24 pieces. The best way to do this is by scoring the tops of each banana but making dent marks with your knife. Keep dividing and marking the banana in successively smaller halves, repeating the process until you have 24 pieces. After you’ve scored each one, cut along your marks. The picture above shows I’ve scored 12 pieces on each banana which were approximately ¼” thick. But I found these were too big and realized I should have cut them even smaller. Ideally, each slice should be about 1/8″ thick (.3 cm).
Open up a ziplock bag and fold the top over itself.
Place the bag in a cup with the edges overlapping the rim of your mug. Spoon approximately ½ cup of Nutella into the mug.
Tip: To remove as much Nutella as possible from the spoon, place your fingertips on the outside of the bag and use them to scrape off as much spread as you can against the spoon as you lift it up and out of the bag.
Snip one of the bottom corners of the ziplock bag. This will become a make-shift pastry bag. Seal the top edge. Point the bag with the cut tip facing down and twist the top of the bag so most of the Nutella is pushed downward until the spread meets the opening (think toothpaste).
Pipe a small Hershey Kiss sized dollop in the center of each wonton wrapper.
Place a banana slice over each dollop and press down slightly.
Prepare the egg mixture by beating the egg. This will be the glue which will hold the wrapper together.
Place a filled wonton in the palm of your least-used (non-writing) hand. With your other hand, dip your pointer or middle finger in the egg mixture and use it like a paint brush to wet two adjoining sides of the wrapper.
Fold the wet sides over the dry ones to form a triangle. Using both hands, pointer fingers, and thumbs, glue the wonton sides together by placing the edges between your fingers and pressing down along the seams to seal them.
Place completed wontons back on a cookie sheet.
Pour oil in a medium-large, non-reactive frying pan, skillet, or pot and set burner to high heat. To check if your oil is ready to use, carefully flick a drop of water in the pan. If it starts sizzling upon contact, your oil is ready.
Using a metal spatula or a large spoon, place as many wontons into the hot oil as your pan will fit without them overlapping. Fry each side until golden brown. It only took me about 15 seconds per side so be sure to not leave your pan unattended. Because we’re not cooking raw meat like a traditional wonton, what you’re really looking for is a golden crispy color when frying these. Your cooking times will vary and it’s best to eyeball your wontons by color as a time measure.
When wontons are done frying, carefully remove them and place them on a cooking sheet lined with paper towels. Repeat the frying process until all the wontons are cooked.
To finish these wontons off, coat them in cinnamon sugar. The best way to do this is by placing cinnamon sugar in a small bowl with tall sides. Place each wonton inside the bowl and give it a gentle shake back and forth. Turn the wonton over and repeat.
Or you can sprinkle powdered sugar over the tops of each wonton for a beautiful effect on one side.
Pretty!
Allow wontons to slightly cool for a few minutes before serving them.
Didn’t I tell you you’d have a crispy golden brown morsel filled with heavenly goodness?
Just for fun, place one wonton in a bowl of ice cream for a fancy treat.
A few tips and suggestions:
1. When deep frying anything, be sure to use a cooking oil such as peanut, canola, or safflower which can handle high heat and has a high smoking point.
2. Do not use too much Nutella or thick banana slices. It’s difficult to fold the wrapper over itself and seal the edges if there is too much filling.
3. Always attend the stove while deep frying. These wontons cook very fast (under 30 seconds each side) and will burn if left unattended.
4. Never use wet utensils when frying. If water droplets come into contact with hot oil, it will splatter and you may get burned or your clothes may become oil-stained.
5. Recipe makes 48 pieces. Serving suggestion is 2 wontons per person. Realistically, a person could easily eat between 3-5 of these, so plan accordingly.
6. Coating these with powdered sugar looks better but the cinnamon-sugar mix tastes better.
Many thanks to Tasty Kitchen member Miss Mischief for this fabulous recipe!
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Description
I made these the other day for a party and they were a HUGE hit with both the kids and adults!
Ingredients
- 1 package (12 Oz. Package) Wonton Wrappers
- 2 cups Canola Oil
- 1 jar (13 Oz. Jar) Nutella Hazelnut Spread
- 2 whole Bananas, Cut Into Pieces
- 1 whole Egg, Beaten
- 2 Tablespoons Cinnamon Sugar
Preparation Instructions
Defrost wonton wrappers in the refrigerator at least a day in advance. Heat canola oil over medium-high heat in a small fry pan (just big enough for 1 wonton at a time). I had about 3/4 of an inch of oil in my pan, just enough to suspend the wonton while frying. Make an assembly line with the Nutella, bananas, and egg wash. Place about 1 teaspoon of Nutella in the center of a wonton wrapper then put a banana on top. Wet all four edges of the wrapper with the egg wash and seal into a triangle shape. Fry until golden brown on each side, remove from the oil and place on a paper towel to drain. Sprinkle each side with cinnamon sugar. Recipe makes about 40 wontons.
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Alice Currah is the force behind Sweet Savory Life and Everyday Alice. She and her husband Rob are the proud parents of three children: Abbi, Mimi, and Elli. Alice is the winner of Saveur’s Cover Contest and is on the Forbes.com list of Eight of The Very Best Food Bloggers. She’s the best-est.
98 Comments
Comments are closed for this recipe.
Cheryl Jantzen on 8.16.2010
YUM!
Alysa Bajenaru, RD, CPT on 8.16.2010
Alice is awesome, and I love anything with Nutella. So thank you for this recipe and how-to!
Molly's Nana on 8.16.2010
Instead of the toothpick to check the hot oil…Just use a wooden spoon handle…might be safer in a pot….I could see using the toothpick in a skillet with a small amount of oil, though….
Molly's Nana on 8.16.2010
I’m going to make these with PB and jelly…….PB and banana….. and orange marmalade–I think this will be great with a powdered sugar glaze….Oh the possiblities available here….
KelGirl105 on 8.16.2010
Any ideas for a substitute for the banana, Alice? I am allergic to them!
Molly's Nana on 8.16.2010
If you wanted to bake, instead of fry..I would spray lightly with PAM or similar spray to get more of a “fried” texture…..
Jenny on 8.16.2010
Giada de Laurentis just did these on her show two weeks ago – the very same thing.
Deb on 8.16.2010
OMG REE ! I have to make these.. I love love love Nutella ! Oh I am in big trouble Headed for some Turbo Fire right now so I can burn enough calories to whip these up !
Marie-Claude on 8.16.2010
Oh my god I have to make these as soon as possible!!!!!!! They look lovely and probably really good!! thank you!!
Momf2 on 8.16.2010
i have always loved Banana+Nutella in Crepes and these are sure to be just as delicious, i will be trying them out soon. I wonder if you can prepare them ahead and freeze them just like spring rolls? Then just thaw and fry when ready? Just a thought.
cjinla on 8.16.2010
this looks great! can’t wait to try it.
A Cozy Kitchen on 8.16.2010
These look out of this world! Love the addition of sliced banana.
Wenderly on 8.16.2010
Stunning Alice!!!! Absolutely stunning! My imagination is running wild!!!!
AngAK on 8.16.2010
just wondering why you suggest no cast iron pan for deep frying these? they usually work so well for frying foods.
Melissa V on 8.16.2010
They look so good!
Also the textbook way to test if the oil is hot enough is to stab a toothpick down into the oil. If bubbles come up around it you know the oil is ready. This way if you’re not familiar with frying you won’t have to use the water trick.
Nicole on 8.16.2010
ohmygoodness YUM. I just sent this recipe to everyone I know.
Erin Glee on 8.16.2010
My family loves Nutella so much that my Sister-in-Law gave us each our own jar for Christmas!
Now was that “realistic” serving size 3-5 or 35? YUMMMmmmm!
carolinagirl on 8.16.2010
I want some of these right now!!! We love nutella, so I’ll definitely be making these soon!
DessertForTwo on 8.16.2010
I love that you always make a smiley face with banana slices, Alice!
Mallory Marsico on 8.16.2010
Any thoughts on where to find Wonton wrappers? Our two local groceries stores do not stock them [BUT…..very glad I tried both stores today because I’m banking on those extra calories I burned =) ]
schwaigen on 8.16.2010
Gosh these look delicious, here in Germany we eats lots of nutella so I’ll definitely be trying out this recipe.
Carey on 8.16.2010
My diet just got up and ran out the door. I need to follow it but just to pick-up some nutella!
Kim on 8.16.2010
Oh my, I almost licked the screen. If I have Nutella in the cupboard I can’t be trusted…it calls my name and I have to get a spoonful. Add a banana and deep fry it – 2 per person, NO WAY!
Sam on 8.16.2010
These look sinfully wonderful. I do a similar thing with puff pastry. http://www.cooksinterrupted.com/2009/08/nutella-and-banana-treats.html
savorysweetlife on 8.16.2010
KarenL: Nonstick, stainless steel, or copper work great. I would avoid cast-iron.
KarenL on 8.16.2010
So what is a non-reactive pan to use when frying? Does that mean that a coated one is not a good idea to use?
Connie Williams on 8.16.2010
This looks ridiculously good! I may have to even throw in some chocolate.
Amy from She Wears Many Hats (missamy) on 8.16.2010
These look delightful and I can imagine all the different combos you could switch out for the Nutella and banana, although I wouldn’t want to.
Danise on 8.16.2010
My son is a picky eater…BUT he will eat Nutella! Yes, we will be trying these…SOON!
Avanika (Yumsilicious Bakes) on 8.16.2010
I reaally wish I hadn’t seen this! I’ve already developed a bad craving!
uzma on 8.16.2010
I love recipes like these…simple, hassle free and oh so delish! Thx…now I’m brainstorming on what I can substitute for bananas as my kids are not banana lovers.
Erin on 8.16.2010
There are so many wonderful looking recipes with Nutella including this one! Too bad Im allergic
Recipe For Delicious on 8.16.2010
I just discovered nutella. It’s incredible! This looks like a great party app or brunch treat!
Amy on 8.16.2010
Excuse me while I mop up the puddle of drool that is now covering my keyboard.
Kathleen on 8.16.2010
SSW, I love the tips you give! – especially the one about serving size. A suggested serving and a realistic serving are definitely not always the same. These look so good!
Julie Ruble (Willow Bird Baking) on 8.16.2010
My mama is not gonna love it when I slap her, but I think these are worth it Thanks, Alice!
christina mccarthy on 8.16.2010
Also wondering about baking vs. frying.
savorysweetlife on 8.16.2010
@Courtney: With anything deep-fried, you will lose some of the freshness of making it too much ahead of time. You could reheat them and they would still be really really good. Just not fresh out of the fryer good.
@Millie: I’m sure baking is an option. You could probably brush oil on the outside of the wrappers before baking. You lose some of the golden crisp color but it can be done. I don’t have baking times for you since I only deep-fried them. If you do bake them, report back with your findings!
Millie on 8.16.2010
Is baking instead of frying an option?
CamRose on 8.16.2010
Oh my gosh I am drooling. I want to eat them for breakfast. Right now.
Becki D on 8.16.2010
Oh yes. I will be making these ASAP!
Courtney on 8.16.2010
How well do they reheat? I’m wondering if I could fry them ahead of time, and then stick them in a low oven for 10 minutes, so I could do them for a party.
savorysweetlife on 8.16.2010
These morsels are dangerous, off the hook, and slap ‘yo mama good!
Lanoa: If you are a nut free home, making ganache would be a great substitute. Be sure to allow the ganache to cool down enough to a piping consistency, add a slice of banana and you’re set to go.
Heather (Heather's Dish) on 8.16.2010
sign me up for these! holy yum…i can’t even get over how gorgeous these are!
lanoa on 8.16.2010
Any suggestions for a Nutella substitute? We are a nut-free home and can’t use it. I know my kids would love them!
Stacy P. on 8.16.2010
As our business partner, Michael, would say, “those look slap ‘yo mama good!”
ThreeManyCooks on 8.16.2010
Alice! These are off the hook! And so cute too. I’ve gotta try these.
Jessica @ How Sweet on 8.16.2010
These are dangerous!
Banana and nutella is a favorite combo of mine – I often make a panini with it! It is delicious…