Raspberry Firecrackers

For a simpler stuffing, fill each wonton skin with three small whole raspberries.

36 firecrackers


  • ½ pint fresh raspberries

  • 2 ounces semisweet chocolate, finely grated

  • 1 tablespoon granulated sugar

  • 1 teaspoon finely grated orange zest

  • 36 wonton skins

  • 3 cups vegetable oil, for frying

  • 1 tablespoon confectioners' sugar

  • ½ cup Ginger Caramel Sauce


  1. In a small bowl, toss the raspberries with the chocolate, sugar and orange zest.

  2. Place 1 wonton skin on a work surface; keep the remaining skins covered. Place 1/2 teaspoon of the filling in one corner of the wonton skin, roll up diagonally to tightly enclose the filling. Twist the ends in opposite directions and pinch together to form a "firecracker." Repeat the procedure with the remaining skins and filling.

  3. In a medium skillet, heat the oil to 375°. Fry the firecrackers in batches of 4 at a time until lightly browned, about 1 minute. With a slotted spoon, transfer them to paper towels to drain and cool slightly.

  4. Dust the firecrackers with confectioners' sugar and serve warm on their own or with the Ginger Caramel Sauce.

Related Articles