- 8 3½ × 3 ½-inch wonton wrappers
- ¼ cup peanut butter smooth or crunchy—your choice!
- marshmallow fluff
- 1 banana ripe, peeled and sliced into ¼-inch-thick slices
- 8 Rolo or Caramilk bar segments
- powdered sugar for dusting - optional
- chocolate sauce in a squeeze bottle for drizzling over the top - optional
- peanut oil for frying (you can also use canola)
- Place a small bowl of warm water beside wonton wrappers.
- Put a single wonton wrapper on a clean, dry surface in front of you.
- Schmear 1 scant teaspoon of peanut butter onto the center.
- Schmear 1 scant teaspoon of marshmallow fluff on top of peanut butter.
- Press down a banana slice on top of peanut butter and top with chocolate.
- Dip your finger in water and trace a circle on the wonton wrapper around the stack of ingredients (water is the glue of wonton wrappers). Pinch and seal wrapper around the ingredients. Be sure that seams are tightly sealed to keep frying oil from seeping in.
- Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350°F. (I actually use an electric deep frying pan.) Use a candy thermometer to check temperature (can buy at the grocery).
- When oil is ready, fry 4 wontons at a time for approximately 1 minute, or until wonton wrappers are golden brown. Using a slotted spoon, remove and place on paper towel to absorb excess oil.
- Dust with powdered sugar. Then drizzle with chocolate sauce. Let cool for 1 minute before serving.
Just be careful to let the oil cool and dispose of it in a jar (do not pour it down the drain.)
Wontons can be wrapped earlier in the day. Cover with a damp dishtowel and refrigerate. Do not let wontons touch. To minimize stickage, dust the surface of the storage plate and the wontons themselves with corn starch. Additional wontons do not require extra frying oil.