vloglady - one of most popular apps.for banquets starts w/ a fried wonton skin.
I cut them into triangles and fry in clarified butter til golden brown and top w/ chix curry. The butter has a low melt point and coats the mouth nicely. I top the curry w/ toasted coconut to mellow the spicyness of the curry. It just flies out of the kitchen.
JUST saw a Jim Coleman TV segment on a dessert of poached pear (each half sliced in 2, layered with mascarpone/gorgonzola and fried wontons wrappers into a faux napoleon. It's probably in his book but the elements are pretty basic. You could improvise around the use of the fried wontons with any fruit & flavored mascarpone, etc. combo. (berries, whipped cream, sabayon, etc). Or you could even take it into a seafood or vegetable direction instead of dessert.