Banana Wonton Rolls Recipes

BANANA CHOCO WONTON ROLLS WITH RASPBERRY SAUCE

Steps:

• 1. Preheat oven to 375f Peel the bananas and cut each length wise into quarters Lay a wonton wrapper on a clean cutting board
• 2. 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
• 3. 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
• 4. RASBERRY SAUCE
• 5. 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.

TURON (BANANA LUMPIA)

Steps:

• Combine brown sugar and cinnamon in a shallow dish. Cut each banana in half crosswise, then in half again lengthwise to create four pieces.
• Lay a wrapper on a clean work surface in a diamond shape, with one corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Roll a piece of banana in cinnamon sugar, then arrange horizontally about 2 inches from bottom corner of wrapper. Fold bottom corner over banana, then fold in sides over banana. Starting at the bottom, roll up wrapper to form a tight cylinder around banana. Brush top corner with water and press to seal. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Repeat with remaining wrappers, banana pieces, and cinnamon sugar.
• Add enough oil to a heavy, deep-sided skillet (preferably cast iron) to come 1/2 inch up sides. Heat oil over medium-high until a deep-fry thermometer reads 335 degrees. Working in batches, add lumpia, seam-side down, and fry, turning often, until golden brown, 3 to 4 minutes. Using tongs, transfer to a wire rack set over a rimmed baking sheet to drain. Drizzle generously with honey and dust with confectioners' sugar; serve immediately.

BANANAS WONTON

Steps:

• Slice the banana into slices about 1/2 inch thick. You want to have the wonton wrapper surround it completely, and if it's too thick a slice, it won't.
• Mix the sugar and cinnamon in a small bowl.
• Have a small bowl of water ready.
• Place the wonton wrapper on your work surface.
• Dip the banana into the cinnamon sugar and place in the center of the wrapper.
• Fold one corner over the banana slice. Moisten the next corner and fold it over the first corner, pressing gently. Repeat until all four corners are folded over.
• Repeat with remaining bananas and wontons. You might need more cinnamon sugar, depending on how generous you are, I used just a bit per slice.
• Heat oil in a saucepan or wok until medium hot, around 350 deg.
• Drop in a few of the wontons. They should cook in under a minute, and you might need to help it turn over onto the other side, once the first side is golden.
• Remove with a skimmer and drain on paper towels.
• If you are not further dipping these into a chocolate fondue, then you might want to sift a little powdered sugar over these.
• Note: lots of variations are possible - a dab of Nutella under the banana slice, some coconut flakes, a dash of nutmeg or cardamon in the sugar.

BAKED BANANA WONTONS WITH COCONUT CARAMEL SAUCE

Steps:

• Preheat oven to 400°F.
• Combine cinnamon and banana in a small bowl. Place a heaping teaspoon of banana filling in the center of each wonton wrapper. Brush edges of wrapper with a small amount of water, fold into a triangle, and press edges together to seal.
• Brush both sides of each finished wonton with coconut oil (or spray both sides with oil or cooking spray). Place wontons on a baking sheet.
• Bake for 8-10 minutes or until corners are browned and crispy.
• Whisk together coconut milk, vanilla, and salt in a small bowl. Set aside.
• Combine sugar and water in a small heavy-duty saucepan over medium-high heat. Do not stir! Allow mixture to come to a boil. Once it begins to boil, watch it like a hawk. Eventually the mixture will start to smell like caramel and turn a golden color, then light brown. This will take about 6 minutes. When you see that it's started to turn brown, slowly pour in coconut milk mixture, whisking constantly and quickly. If the sugar hardens around the whisk, don't worry; it will melt. Just keep whisking! Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 minutes more.
• Drizzle over wontons and ice cream.

BANANA ROLL (YUM)

Steps:

• Preheat oven to 350 degrees.
• Line a 10x15 jelly roll pan with waxed paper. Spray well with vegetable oil.
• Mash the 3 bananas well. I use a food processor fitted with the metal blade and pulse it until it's fully mashed.
• In a medium sized bowl, beat the eggs and sugar until well blended. Add the bananas, flour, baking powder, baking soda and salt. Mix well.
• Pour into the prepared jelly roll pan.
• Spread evenly making sure the corners are filled evenly as well.
• Bake 15 minutes.
• On a clean towel sprinkled heavily with confectioners sugar turn out the baked roll. Starting from the small end roll up using the towel as you go.
• Let cool completely.
• While cooling prepare the filling. In a good sized bowl, beat the room temperature butter and cream cheese. Add the confectioners sugar and vanilla. Beat until smooth.
• Unroll the cooled roll; fill evenly the re-roll. Sift confectioners sugar on top.

CHICKEN WONTON ROLLS

Steps:

• In a small bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms. , Place a rounded teaspoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal., Melt remaining butter; brush over wontons. Coat with croutons. Place on a baking sheet; freeze. Transfer to a large freezer bag; seal and freeze for up to 3 months., To use frozen wontons: Place wontons on greased baking sheets. Bake at 425° for 10 minutes. Turn; bake 5-10 minutes longer or until lightly browned. Serve warm with sweet-and-sour sauce if desired.

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.