Shrimp Banana Dim Sum
I had these off a dim-sum cart in San Francisco, and the combination of shrimp and bananas was so good I had to recreate them.
Peel and cut the banana into three pieces. Cut each piece into four sticks.
Heat the vegetable oil in a deep fryer or heavy pot to 365°F.
Place a wonton wrapper on a work surface in a diamond. Put a banana stick and a shrimp in the middle of the wonton wrapper horizontally.
Fold the bottom point up and over the filling, fold the side points in, place a dab of water on the top point and roll the rest of the way. Press the top point into the roll to help the wrapper adhere where the water is. Repeat with the remaining wrappers and filling.
Fry in small batches for 1 minute and drain on paper towels. Serve warm.
What to Do with Wrappers . . . . . . . . . . . . . . . . . . .
Take care to freeze wonton, spring roll, and egg-roll wrappers if you are not using them right away, because the flour in them will oxidize and black spots will speckle the wrappers if you don't. Thaw them in the refrigerator before using them.