Avocado Rangoon

Wontons are fun to make great appetizers with. They can be filled with an endless array of ingredients.

I decided to try something with some avocados I had left and it worked very well!

avocado wonton

Avocado Rangoon

This recipe is for a smaller amount, double the amount for a large batch. The ingredient amounts can be adjusted to what you have on hand or your personal taste..


wonton wrappers

3/4 cup 4 pepper cheese (cheddar, pepper jack, mozzarella, cheddar) Or use all pepper jack if you like hot

1/4 cup sour cream

1 teaspoon garlic powder

4 ounces (1/2 block) cream cheese, softened

1 avocado, cut into small pieces.

Sprinkle of cayenne

Blend all ingredients with large spatula or spoon until well mixed. You will have a green mixture. Add more sour cream if desired so it is nice and smooth but not thin.

On flat surface lay wonton down. Using water wet one horizontal and one vertical end. Put 1 large teaspoon of filling towards the end of the wonton. Fold over and press to seal the edges. Take both ends of the triangle shape and using water stick the ends together to form a “nurse” cap. Set wontons aside as you are making. When you get near the end, in a large skillet, put some canola or peanut oil about an inch deep. Then heat oil.

When oil is hot, the wonton should sizzle. Fill the skillet with quite a bit of room inbetween each wonton so they can fry well.  After one side is a golden brown, flip carefully with a large fork or spider wisk (tool found in cooking gadget sections) let other side get golden. Fish out the finished wonton and drain on paper towels. Continue until all are fried. You can serve with Sirracha sauce or just eat as is!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s