I often have leftover wonton wrappers when I’m making a recipe that calls for them (like this Wonton Salad or these Potstickers). Or if not, then I make sure to save a few to make this little treat. I’ve mentioned before that I rarely fry things at home, but every once and a while it’s a fun thing to do. My kids think these are so cool. In the pictures below I’m actually using the egg roll wrappers, cut in half. however they’re the exact same size as 2 wonton wrappers. So just lay down some squares and pop some filling into them. This isn’t rocket science, you can use a spoonful of nutella, a little peanut butter and a few chocolate chips, a slice of banana and some cininamon sugar, etc. What I did is take a big scoop of cream cheese and microwave it until it was easy to stir. I added a couple spoonfuls of powdered sugar and a few drops of almond extract. In each wonton I put in about a teaspoon of the cream cheese mixture and a little dollop of raspberry jam. To seal, dip your finger in water and brush it along all 4 edges of the wonton skin. Place the top piece on and press firmly to seal. Fry in a pan with vegetable oil according to package directions. It’s usually about 375 degrees. You can test it by dipping the edge of the wonton in and seeing if it bubbles up quickly. After they are golden brown (it just takes a few seconds on each side) remove from oil, letting the excess drip off into the pan, and then immediately place in a bowl of cinnamon sugar and coat on all sides. You’ll want to eat these immediately! And you too with have an out of body experience. Inside is the sweet little surprise, and it blends perfectly with the crisp pastry and sweet cinnamon sugar. For an equally delicious savory option, fill with mozzarella cheese and dip in marinara sauce. And if you want something authentically Brazilian to wash it down with, try this lemonade!
