Guac and Roll: Avocado Wontons – California

Mmmmm, avocados. Who doesn’t love the creamy, buttery fruit (yes, a fruit!) with the delicate, nut-like flavor that melts in your mouth? California supplies 90 percent of nation’s crop, with the

Avocado Wontons - California

majority (60 percent) coming from San Diego, the avocado capital of the country. According to the California Avocado Commission, avocados were originally found in South-Central Mexico and made their way to the U.S. in 1871, thanks to the efforts of one Judge R.B. Ord of Santa Barbara. Hundreds of varieties exist but seven types are grown in California, with Hass making up 95 percent of the total crop.

Avocados are a nutrient-dense food, supplying 20 vitamins and minerals and they are one of the few fruits with “good” fats — the mono and polyunsaturated kinds — that can help reduce blood cholesterol levels when eaten in place of saturated or trans fats.

The recipe we’ve featured is an east-meets-west appetizer of Avocado Wontons. The soy dipping sauce adds a nice kick to the wontons, the filling of which is like a chucky guacamole. Yum!

If a trip to the Golden State is in your plans, check out the California Avocado Festival in Carpinteria, October 3-5, 2014.

Avocado Wontons

  • Servings: 10-15
  • Time: 45 min.
  • Difficulty: easy
  • Print

Recipe created by Alex Caspero of Delish Knowledge for the California Avocado Commission, used with permission

Ingredients

For Wontons:

  • 1/2 cup organic frozen corn, thawed
  • 1/2 cup onion, minced
  • 4 cloves garlic, minced
  • 1/2 cup roasted red bell pepper, diced
  • 2 roma tomatoes, diced
  • 1 scallion, chopped
  • 1/2 teaspoon salt
  • 1 lime, zested and juiced
  • 2 ripe California avocados, diced
  • 30 wonton skins
  • Vegetable oil

For Dipping Sauce:

  •  1/2 cup light soy sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoons mirin or simple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 2 scallions, white and green sliced very thin on the bias
  • 1/4 teaspoon chili garlic paste

Instructions

For dipping sauce: Whisk together all ingredients and set aside.

For wontons: 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. Place 1-2 tsp. onto each wonton wrapper. Gently fold over to close forming a triangle. Dip fingers in water and gently press along wrapper edge to seal. Repeat until filling is used. Heat oil in a skillet on medium heat. Pan fry wontons 2 to 3 minutes each side or until golden brown. Serve with dipping sauce.

 

 

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6 thoughts on “Guac and Roll: Avocado Wontons – California”

  1. Hey Kat and Kloh– These do look like something that would turn up at a CA backyard dinner here! My husband grew up in a house with several avocado trees in the backyard, so we’re partial to them– thanks for he recipe!!

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