avocado wontons.

avocadowontonsOk, so these aren’t the prettiest, but they tasted pretty good! My friend was having a get together and asked that we all make something to bring. I took a stab at making something totally out of the box – and made these avocado wontons that I found here. 

I think next time I might leave out some of the ingredients, so they are not so chunky, but the sauce was OH so good! I ended up making some zuchinni stir fry noodles later in the week and using the sauce as my sauce. Good stuff!

1/2 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
1 lime, zested and juiced
2 ripe, avocados, diced
30 wonton skins
Dipping sauce
1/2 cup soy sauce
1/4 cup rice wine vinegar
2 Tbsp. mirin
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:

  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. I wrapped mine like little burritos, instead of wedges. they held together better. Some I even double wrapped.
  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