Avocado Wontons With Cream Cheese and Spice
avocado wontons recipe
Makes 15-20 Wontons | Prep Time 10 Minutes | Cook Time 2-3 Minutes
- 2 Hass Avocados
- 4 Oz Cream Cheese (or vegan sub)
- 3 Pinches Cayenne Pepper
- 1 Package Wonton Wrappers
- 1 Pinch of Himalayan Salt
Peel and remove seed from two whole organic Hass avocados. Cube, then place in bowl (or food processor), then add 4 ounces of organic cream cheese and a few pinches of Cayenne pepper. Fold together with spatula until mixed coarsely or finely depending on preference. May use food processor in place of prior step if desired. Start warming pan minimally filled with olive oil (approximately 1/4 inch) on medium high so it’s hot at end of prep.
Lay out wonton wrappers and use a light teaspoon scoop of mix to measure filling amount. Use a small brush or fingertips to apply water (eggs can be used, but I’ve found water works perfectly) to length of two sides. For visual reference, position as diamond and wet two sides coming down from top point. Bring bottom point up to match top and press sides together to now have a triangle shape like below. While grasping lightly with two hands, use thumbs to push up on most lengthy side of triangle at bottom while pulling from corners to further shape as shown.
Gently place avocado wontons in hot oil until dough bubbles as it turned light brown on both sides once flipped. Due to the shape, not all areas will cook to the same color, but will still be crispy in texture. Place on plate with paper towel to remove excess oil, sprinkle with a pinch of salt, then enjoy once cooled to warm temperature.
*You can bake these avocado wontons, however, the dough tends to be more chewy than crispy in texture. Still delish all the same though!
More Instructions (Artickle Source) : Here