Ok, 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||lime, zested and juiced|
|2||ripe, avocados, diced|
|1/2 cup||soy sauce|
|1/4 cup||rice wine vinegar|
|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. I wrapped mine like little burritos, instead of wedges. they held together better. Some I even double wrapped.
- 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