A few weeks ago I saw celebrity chef Giada De Laurentiis demonstrating how to make chocolate hazelnut ravioli on TV.  She spooned some chocolate hazelnut spread in won ton wrappers then fried these wrappers to make a delicious snack or dessert.

Here’s my take on that recipe.  While I love chocolate hazelnut spread (usually Nutella), I thought I’d vary the recipe a little by using chocolate chips instead.

This makes a great add-on to a child’s lunch box and is also good to take along on picnics as they’re very easy to pack.

Chocolate Won Ton

24-30 won ton wrappers

1   egg

1   tbsp water

1-1½ c semisweet chocolate chips

2   c cooking oil

¼   cup powdered sugar

Make sure won ton wrappers are dry and at room temperature.  If they’ve been previously refrigerated, thaw them at room temperature for a few hours before using.

In a bowl, beat egg with water to make an egg wash.  Brush the edges of a won ton wrapper lightly with the egg wash.  Put 1 teaspoon of chocolate chips in the center of the won ton wrapper. Fold the wrapper to enclose the chocolate chips completely and press to seal the edges (the egg wash will help seal the won ton wrapper). Repeat with remaining wrappers and chocolate chips.

Heat cooking oil to low heat in a wok or frying pan.  Fry the wrappers, in separate batches, in the hot oil until golden brown on all sides, turning once (around 30-45 seconds each side).  Remove from frying pan and transfer to a plate lined with paper towels so excess oil gets absorbed.

Let cool a few minutes then dust with powdered sugar.

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Cook’s tips:

A dim-sum folder (available in the cookware section of large supermarkets) makes folding the won ton wrappers easier.  It also gives the cooked won tons a decorative edge.

If the won ton wrappers tend to stick to the pan, dust the surface lightly with flour before putting them in the hot oil.

The chocolate chips must be at room temperature.  For best results, use good quality chocolate chips.

To keep the won tons crisp, store them, covered, in an airtight container.