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.
Total Time: 15 min
Ingredients1/2 cup organic frozen corn, thawed 1/2 cup onion, minced 4 cloves garlic, minced 1/3 cup roasted bell pepper, diced 2 Roma tomatoes, diced 1 scallion, chopped 1/2 tsp. salt (adjust according to taste) 1 lime, zested and juiced 2 ripe, Fresh California Avocados, diced 30 wonton skins Dipping Sauce 1/2 cup Light soy sauce 1/4 cup rice wine vinegar 2 Tbsp. mirin or simple syrup 1 tsp. sesame oil 1 tsp. grated fresh ginger 1 clove garlic, minced 2 scallions, white and green sliced very thin on the bias 1/4 tsp. chili garlic paste
Make the dipping sauce:
- Whisk together all ingredients and set aside.
Make the filling:
- Add the corn, onion, garlic, roasted bell pepper, tomatoes, scallions, lime juice and salt in a medium bowl. Toss to combine.
- Gently fold in the diced avocado, being careful not to overmix.
Assemble the wontons:
- Place 1-2 tsp. onto each wonton wrapper.
- Gently fold over to close.
- Dip fingers in water and gently press along wrapper edge to seal.
- Continue to make all wontons.
- Preheat oven to 425 degrees F.
- Bake for 12-15 minutes, until crisp
- 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.
- Place the wontons, 2-3 at a time, in the oil and fry for 1-2 minutes until golden brown.
- Remove and place on paper towel to absorb the excess oil.
- Enjoy and serve with dipping sauce.
Originally posted: http://delicious-knowledge.com/avocado-wontons/ (Recipe Redux contest recipe)
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados