They taste great and while it says that they should be served immediately, I found that while they are crunchier, they are still tasty the next day. While this is a messy treat, they have a delicious flavor and shake up the traditional Christmas treats that we usually see.
Printable Recipe Here
1 cup CONFECTIONERS’ SUGAR
2 1/2 cups VEGETABLE OIL
24 WONTON WRAPPERS
1 large EGG, lightly beaten
1/2 cup FINELY CHOPPED MILK CHOCOLATE, 3 ounces
Place confectioners’ sugar in a medium bowl. In a medium saucepan, heat oil over medium-high. Brush edges of each wonton wrapper with egg and place 1 teaspoon of chocolate in center. Fold wrappers in half over chocolate and press edges firmly to seal. When oil is hot (an extra wonton wrapper should sizzle and float to the top when added), fry wontons, a few at a time, until golden brown and crisp, flipping occasionally. With a slotted spoon, transfer wontons to bowl with sugar and toss to coat. Serve immediately.