Banana Choco Wonton Rolls With Raspberry Sauce Food

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.

CHOCOLATE BANANA FRIED WONTONS WITH GRAND MARNIER® CARAMEL SAUCE

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.

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.

BANANA WONTON ROLLS

Steps:

• Preheat oven to 375F (190C).
• Peel the banana and cut into 12 equal pieces.
• Lay a wonton wrapper on a clean cutting board.
• Place a piece of banana near the corner of the wrapper and roll to wrap the banana.
• Wet the corner of the wonton wrapper to seal and then 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 you can use an egg wash).
• Place the 12 banana rolls on a baking sheet and bake for 15 minutes. Remove from oven and serve immediately.

BANANA WONTONS WITH COCONUT SAUCE

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.

BANANA AND MANGO SPRING ROLLS WITH COCONUT-CHOCOLATE GANACHE

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 CHOCO WONTON ROLLS WITH RASPBERRY SAUCE

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.