Guacamole wontons. I’ll just let that sink in for a minute. Yes, they are everything you can imagine – and more. In fact, out of the dozen or so I made, not a single one made it through the night.
You can use your favorite guacamole recipe to make these too! Just add some cream cheese and wonton wrappers and you’ve got some food fusion happening in your kitchen.
All you need to do is whip up some guac. Use a potato smasher to make it as smooth as you can, then add in the cream cheese. It’ll help the guac set better after being fried.
Next, lay out a wrapper and spoon approximately a half to full tablespoon of the guacamole mix.
Dip your finger tips in water and go around the edges of the wrapper. Then pinch together the corners.
For a perfect wonton, first pull together opposite corners, and pinch gently to secure. Then bring in the other corners and press to seal the seams. Using a deep fryer (or pan with ~1-2 inches of oil) at 350*F, plop in the wontons 2-3 at a time. I tried to make them and fry them simultaneously, so as one batch was frying, I was assembling the next batch. It’s best to not let them sit too long after making them, since the guac can make the wonton soggy if left too long.
Fry each batch of wontons for 2-4 minutes, or until golden brown. Scoop out with a slotted spoon and place on some paper towels to dry.
- Pit and dice the avocados. Chop the remaining vegetables.
- Add the avocado to a medium bowl and pour in the lemon juice. Stir in the other vegetables, spices, and cilantro.
- Using a potato masher, mix in the room temperature cream cheese.
- Lay out a single wrapper and spoon about 1 tablespoon of the guacamole mix on to the center. Use your finger tips to brush water around the edges. Bring together each wonton's opposite corners and press to seal the seams.
- Heat the fryer to 350*F and plop in the wontons 2-3 at a time. Cook until golden brown and crispy. Remove from the oil with a slotted spoon and let dry on a paper towel. Serve hot or cold!