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Banana-Nutella Wontons
with powdered sugar

Active: 35 Total: 35

This sweet take on wontons combines bananas and chocolate hazelnut spread in a crisp little pocket that gives off state-fair-funnel-cake vibes on a weeknight, minus the heat and crowds. Resist the urge to overfill these! A half-teaspoon and a thin slice of banana may not feel like enough filling, but you need room to create a good seal or you risk a mess of chocolate and banana oozing into your frying oil.
Smarts: This recipe was written and tested to make 6 servings, so be sure to select 6 as the number of servings in the dessert menu for optimal results. 



Banana-Nutella Wontons:
  • Chocolate hazelnut spread - 6 tsp
  • Banana - 1/2
  • Egg white - 1
  • Wonton wrappers, square - 12
  • Oil, cooking - for frying
  • Sugar, powdered - 1 tbsp


  1. Bananas - Slice banana into 1/4" thick half-moons.

  2. Egg white - Whisk egg white in small bowl until slightly foamy.

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  1. Lay half of the wonton wrappers out in a single layer on your work surface. Place ½ teaspoon chocolate hazelnut spread and one banana slice on the center of each wonton.

  2. Brush the edges of the wonton wrapper with egg white and fold corner to corner, creating a triangle-shaped pocket. Seal the wonton by pressing firmly with your fingertips around the edges, working out any air bubbles as you seal. Place filled wontons in a single layer on a baking sheet.

  3. Repeat steps 1 and 2 with remaining wonton wrappers. 

  4. Freeze filled wontons for about 15 minutes to firm them up slightly before frying. 

  5. While wontons freeze, heat several inches of oil in a 4-quart pot to about 325F. Fry the wontons in batches until golden on each side, until deeply golden and crisp. Drain excess oil on a cooling rack or on a paper towel-lined plate.

  6. Serve wontons warm, dusted with powdered sugar and drizzled with chocolate hazelnut spread (if desired). Enjoy!



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