I swear, with avocados, they’re either hard as rocks or a pile of mush. I never catch them at the right moment. But the other day, I found myself with a bunch of perfectly soft avocados in their prime. Pretty pale green on the inside with minimal brown spots and they sliced like butter. So what do you do in a rare situation such as this? Make guacamole of course!
I was all set to make a familiar version you’d eat with Mexican food, but I was lacking lime juice, an ingredient I consider essential for that type of guac.
With a quick chop of the only veggies I had on hand (onion, cucumber, and red pepper) and a few splashes of some Asian pantry staples, an outrageously flavorful dip I like to call Asian guacamole was born! It’s like your favorite Asian salad dressing made into a chunky guac, bursting with fresh, crisp veggies. There’s really no other way to explain it other than the flavor, the texture….. “It just works!”
Every guac needs a good crunchy companion. During subsequent rounds of testing this guac, I decided to give wontons a try. Standard tortilla chips are completely fine, but if you want to get a little fancier in the flavor department, just spend the extra 10 minutes to make these sesame wonton crisps. A unique guacamole deserves to be served with a unique chip!
How to make sesame wonton crisps
Simply mix sesame oil and honey in a small dish and lightly brush that mixture onto the wonton pieces. The combination of the sesame oil and the honey work so well together to give these crisps a crunchy texture with a slightly sweet glaze on top. And that subtle sweetness pairs so well with the briny ingredients in the guacamole.
Time to scour the produce section for that perfect bunch of avocados (and grab a pack of wonton wrappers while you’re at it) so you can make this completely unexpected version of chips and guac!Print
A unique Asian-inspired guacamole bursting with fresh, crisp veggies. Paired with sesame wonton crisps, this version takes chips and guac to a whole new level!
- 3 ripe avocados
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 1/3 cup chopped onion
- ½ cup chopped red pepper
- ½ cup chopped cucumber
- 1 tablespoon rice wine vinegar
- 2 tablespoons soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon sriracha
- 1/4 cup chopped cilantro
- Salt to taste
- 26 wontons
- 1 teaspoon sesame oil
- 1 tablespoon honey or agave nectar
- 1 teaspoon sesame seeds
- Make the wonton chips: Preheat the oven to 350 degrees. Take the stack of 26 wontons and slice them into quarters by making 2 diagonal cuts. Spread the triangles out on a large baking sheet. You may need to do this in 2-3 batches. In a small bowl, combine the sesame oil and honey. Using a basting brush, brush each wonton with the honey mixture. It works best if you lightly dab each triangle with the mixture while holding down the triangle with your finger. Only a quick dab is needed. No worries if you don’t cover the whole triangle. Sprinkle sesame seeds over the wonton pieces. Bake for 6-7 minutes until golden brown.
- Make the guacamole: While the wontons are baking, combine all guacamole ingredients in a bowl. Mix thoroughly until combined.
The guacamole will keep for up to 2 days in the refrigerator. Store in an airtight container. I usually place a piece of plastic wrap directly over the top of the guacamole before putting the top on the container.