Wontons for dessert? Absolutely! All you need is five simple ingredients to transform a savory favorite into a show-stopping dessert with this recipe for Banana Chocolate Wonton Poppers.
Store-bought wonton wrappers are filled with semisweet or dark chocolate and sliced bananas, and then sealed and fried until golden. But before that wonton hits your lips, stop for a dunk in a pool of salted caramel sauce. Sweet, savory and all kinds of sensational.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Ingredients
- 24 wonton wrappers
- 1 large banana
- 12 (1 1/2-inch) chocolate squares (See Kelly’s Notes)
- 1 large egg, beaten
- Vegetable oil, for frying
- Homemade or store-bought salted caramel sauce, for serving
Equipment
- Deep-fry thermometer
Instructions
- Arrange 12 wonton wrappers on your work surface. Cut the banana into 12 (1/4-inch) slices then place one chocolate square topped with one slice of banana in the center of each wonton wrapper. (See Kelly's Notes.)
- Using a pastry brush or your fingers, brush the egg around the edges of the wonton wrappers then place a second wrapper atop the chocolate and banana. Firmly press the edges together so the poppers are sealed.
- Line a baking sheet with paper towels. Add at least 3 inches of oil to a large heavy-bottomed stock pot and attach the deep-fry thermometer to the side. Heat the oil until it reaches 360ºF. Carefully add 2 to 3 poppers to the hot oil and fry them for about 2 minutes, flipping as needed, until they’re golden brown. Immediately transfer the poppers to the paper towel-lined baking sheet. Repeat the frying with the remaining poppers, allowing the oil to return to 360ºF between each batch.
- Serve the poppers warm alongside caramel sauce for dipping.
Kelly’s Notes:
- Choose your favorite type of chocolate and look for the 4-ounce size chocolate bars in your candy or baking aisles. The bars are often pre-cut into the perfect size squares for filling the wontons.
- Don't cut the banana slices too thick or it will be difficult to seal the wonton poppers.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I read about Banana chocolate Wonton Poppers in Slugfest by Gordon Korman. He is a writer of middle school books. I didn’t think there was such a thing but I googled it and here is your recipe! I might have to try them. They certainly sound good. I wonder if sprinkling powdered sugar on them like a beignet would be good.
So glad you found the recipe, Deborah! And yes to powdered sugar!
Ok, would love to try it, but for someone who does not have access to wonton wrapper, do you have a recipe?
Thanks!!
Hi Ana! Unfortunately, I don’t have a wonton wrapper recipe.
Oh my word, my husband is a chocoholic and he couldn’t get enough of these. I also loved them!
Woohoo! I’m so thrilled you and your husband enjoyed the recipe, Trish!
These are delicious! Sometimes I skip the banana and add just a tiny amount of raspberry jam. Ohmygawd – The best!
I’m thrilled you enjoyed the recipe!
These were easy to whip up and SO delicious! My family loved them!
Can you bake these instead of frying?
Hi Joan – I’ve never tried baking the wontons so I’m not certain how they’d turn out.
Can you use Chocolate chips?
Yes!
Do you think if you made (including fried step) these 2 or 3 days ahead of time they would work if you reheated them in the toaster oven? Would you fry them, let them cool, and refrigerate until the day of a party? I’m making several recipes for a party and it would be great to get some done ahead of time.
Hi Taylor! I’ve never tried making these that far in advance, so I’m not sure how the quality/taste would hold up. They truly are best served warm, as the chocolate is melted and the wrapper remains crispy.
Hi! I would really love to try your recipes! Thanks!
Hi what can we use instead of the egg to seal the wonton sheets.
Water!
Congrats” for your page!
These look so delicious! Would they turn out if baked at 350 until crisp?
Hi Jasmine! I’ve never tried baking the wontons in this recipe so I’m not certain how they’d turn out.
There must be a reason these were posted on my birthday! These sound AMAZING!! I would love it if you would stop by and share these at my new link party at: http://celebrationsathomeblog.com/host-wimbledon-brunch/
These look awesome!
Thanks so much, Emily!
*OMG*
These are great. I made them for my family last night after dinner.
Justataste.com has become my go to site for cooking. seriously! Its great and Kelly can expect more comments from me on foods. THANKS KELLY.
Awesome! So glad you enjoyed the recipe, Marvin! And I’m extra-excited Just a Taste has become your go-to source :)
I have seen a lot of recipes for things in wonton wrappers, but nothing like this! I bet these would be great at a party! So original and impressive!
*dyingggg*
seriously-these are crazy delicious looking!
Thank you, Kayle!
Crunchy treat with gooey chocolate and banana center – I am all over this!! Pinned!