I've been experimenting with wonton wrappers in a non-Asian capacity. I used them for lamb ravioli so I didn't have to mess with pasta dough. I took leftover braised lamb, pureed it and stuffed it into the wrappers. I cooked the ravioli in boiling water a few minutes before tossing them into a brown butter sauce. The ravioli were delicious, although very, very delicate.
But I wasn't finished.. For dessert, I put a dollop of Nutella into a wonton wrapper and fried it. The crunchiness of the fried wrapper is a perfect match for the warm chocolate hazelnut ooze.
Here's what ya do -- Spoon a teaspoon of Nutella into the wonton wrapper and fold one side over the other. (You almost want to put more in it, but one teaspoon is perfect.) Seal the edges with water so no Nutella leaks out. Put a half an inch of canola oil in a saute pan and put to medium-high heat. When the Nutella "dumplings" brown, turn them over. It only takes a couple minutes to puff and brown on each side. Drain on paper towels and sprinkle with powdered sugar. In the words of Rachael Ray (who I still hate), "delish."
For some other ideas of what to do with wonton wrappers, take a look at this chowhound thread, which lists numerous uses like mini-quiche holders and mini tacos.