Avocado Wontons

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 Avocado Wontons

Think spicy, creamy filling in crispy wonton skins, dipped in spicy sauce. Similar to a crab ragoon; creamy avocado replacing the cream cheese with vegetables in place of the crab.


Serves: 6
1/2  cup  organic frozen corn, thawed
1/2  cup  onion, minced
  cloves garlic, minced
1/3  cup  roasted bell pepper, diced
  Roma tomatoes, diced
  scallion, chopped
1/2  tsp.  salt (adjust according to taste)
  lime, zested and juiced
  ripe, Fresh California Avocados, diced
30    wonton skins
    Dipping Sauce
1/2  cup  Light soy sauce
1/4  cup  rice wine vinegar
Tbsp.  mirin or simple syrup
tsp.  sesame oil
tsp.  grated fresh ginger
  clove garlic, minced
  scallions, white and green sliced very thin on the bias
1/4  tsp.  chili garlic paste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Make the dipping sauce:

  1. Whisk together all ingredients and set aside.

Make the filling:

  1. Add the corn, onion, garlic, roasted bell pepper, tomatoes, scallions, lime juice and salt in a medium bowl. Toss to combine.
  2. Gently fold in the diced avocado, being careful not to overmix.

Assemble the wontons:

  1. Place 1-2 tsp. onto each wonton wrapper.
  2. Gently fold over to close.
  3. Dip fingers in water and gently press along wrapper edge to seal.
  4. Continue to make all wontons.

To bake:

  1. Preheat oven to 425 degrees F.
  2. Bake for 12-15 minutes, until crisp

To fry:

  1. Heat 1 cup oil to 375 degrees F. If you don't have a thermometer, the oil is ready when a 1-inch cube of bread dropped into the oil browns in 60 seconds.
  2. Place the wontons, 2-3 at a time, in the oil and fry for 1-2 minutes until golden brown.
  3. Remove and place on paper towel to absorb the excess oil.
  4. Enjoy and serve with dipping sauce.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Originally posted: (Recipe Redux contest recipe)


Calories 310; Total Fat 13 g (Sat 1.5 g, Trans 0 g, Poly 2 g, Mono 8 g); Cholesterol <.5 mg; Sodium 1060 mg; Potassium 540 mg; Total Carbohydrates 46 g; Dietary Fiber 7 g; Total Sugars 17 g; Protein 8 g; Vitamin A 477 IU; Vitamin C 21 mg; Calcium 34 mg; Iron 1 mg; Vitamin D 0 IU; Folate 85 mcg; Omega 3 Fatty Acid 0.1 g


% Daily Value*: Vitamin A 10%; Vitamin C 35%; Calcium 4%; Iron 8 %


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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