I often enjoy eating things out and then replicating them at home based on ingredients that I believe were within the dish and add the twist of using what I have on hand in my fridge and pantry. We recently dined out at a new place near home and one of the appetizers on the menu were “Avocado Wonton’s”. I was sure Bill wouldn’t be a fan, because he hadn’t really cared much for avocado’s or guacamole in the past. These particular little samplers came six to the serving and ran $6 on the menu. They were great in taste and I was surprised that Bill actually enjoyed them! They were one of those items that I wondered, “why didn’t I think of that?!” The individual wonton’s didn’t have a ton of filling, but were tasty none the less. They were served along side of a strawberry reduction for dipping and I knew I could recreate them at a much less cost!
I don’t “fry” much, so I chose to use Sunflower oil, which is valued for its light taste, health benefits and frying performance. It has a high vitamin E content. Sunflower oil has become very popular in the last few years as a substitute for other cooking oils due to the healthy properties. It is a combination of monounsaturated and polyunsaturated fats with low saturated fats levels.
I was having the girls over for a Monday night “Smut Night” (if you haven’t heard, it’s aka – Bachelorette viewing party night) and decided to work with what I had around the house. I thought these were terrific and so did the group, because they were all gone by the festivities end!
2 Avocado’s, ripe, peeled and cored
1/2 package Cream Cheese, I used 1/3 less fat
1 package of your favorite Guacamole dry mix
1/2 package Won Ton Wraps
Water, for sealing wraps
1/2 Cup Canned Cranberries, whole berry
1/4 Cup Sweet & Jalapeno Peppers, cooked through
Salt & Pepper
Start by cooking the cranberry sauce mixed with the pre-cooked peppers over medium low heat until the berries are softened and blended well. It will reduce quite a bit and become like a jelly. (You could also use a jarred sauce such as a Raspberry Chipotle!)
Meanwhile, heat the cream cheese for a few seconds in the microwave to soften and combine with the mashed avocados and the guacamole mix.
lay out six to nine wonton skins and spoon about a tablespoon of mixture into the center of the wrap. Using your finger tip, pull a line of water over two of the edges of the skin, like a “v” and fold the dry corners over the moistened edges to create a triangle.
Next, fold the two bottoms of each triangle together, sealing them with additional drops of water from your finger tip.
Continue and set aside without stacking until the entire mixture of camouflage and cream cheese is used up.
In a shallow skillet, heat about a cup of sunflower oil until hot, but not too hot so it reaches the smoke point (In cooking, the smoke point of an oil or fat is the temperature at which it begins to break down to glycerol and free fatty acids, and produce bluish smoke.) I just watch it over medium high heat. I dip a corner of the wonton in and begin cooking once it begins to bubble.
Cook a few at a time without crowding the pan; turning once until each side is golden brown. You may need to tip them on end if the bottoms are not cooked. Remove from heat and allow to cool on a paper towel, which will absorb any access oil.
Serve with dipping sauce while hot!