Wonton Churros

Serving Size 8

Prep Time 10 mins

Cook Time 10 mins

Difficulty Easy

Ingredients

Inspired by: La Fuji Mama & Love Bakes Good Cakes

  • 30 Nasoya Wonton Wrappers
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • Oil for deep frying

For the chocolate sauce:

  • 1 1/2 cups chocolate chips
  • 3/4 cup vegan heavy cream

Preparation

  1. Cut the wonton wrappers into thirds. Stack 2 pieces on top of each other and cut a slit (about 1-inch in length) down the center of the pieces. Pull one end through the slit in the pieces to make a bow shape. Repeat the process with the rest of the wrappers.
  2. Mix the granulated sugar and ground cinnamon together and put in a sifter.
  3. Heat about 1/2-inch of oil in a heavy-bottomed pot until it registers 350 degrees Fahrenheit. Add six to eight wontons at a time; cook until golden and crisp on one side, and then flip them over and cook them until they are golden and crisp on the other side. Carefully remove them from the oil (take care not to splatter hot oil on yourself!) and set them on paper towels to drain. Give them a shower of cinnamon and sugar. Repeat with the remaining wontons.
  4. To prepare the chocolate sauce: Place the chocolate chips in a large heat-proof bowl. Set aside. In a small saucepan, heat the heavy cream just until bubbles start forming on the outside edge of the pan. Pour the heavy cream over the chocolate chips and whisk until the chocolate has melted and the sauce is smooth. Keep warm.

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