Avocado Wontons Recipe

Prepare avocado: cut avocados in half, remove pits, and scoop flesh into a medium bowl. Use a fork to roughly mash so the mixture is chunky but holds together (small pea- to grape-sized pieces preferred).

Finely dice the red onion and mince the garlic. Add both to the mashed avocado.

Add chopped cilantro, lime juice, salt, black pepper and optional cumin to the avocado mixture. Stir gently to combine without over-mashing. Taste and adjust seasoning (more lime or salt as needed).

Set up an assembly station: a clean work surface, a small bowl with the beaten egg and 1 tsp water (whisked together) for sealing, and a damp towel to cover unused wrappers so they don’t dry out.

Filling and Sealing

Place one wonton wrapper square on the work surface with a corner pointing toward you (diamond shape). Spoon about 1 tablespoon of the avocado filling into the center of the wrapper—do not overfill. Brush the wrapper edges lightly with the egg wash. Fold the wrapper over to form a triangle, pressing gently to remove air and seal the edges. For a decorative finish (optional), fold corners toward the center or crimp edges with fingers. Repeat with remaining wrappers and filling. You should get about 24 small wontons.

Place assembled wontons on a lined tray and cover loosely with the damp towel while you finish assembling to prevent drying and cracking.

For deep-frying: pour oil into a heavy skillet or medium pot to a depth of about 1 to 1.5 inches and heat over medium-high to 350°F (175°C). Test by dropping a small piece of wrapper — it should sizzle and turn golden quickly.

Fry in small batches (4–6 wontons at a time) for 1 to 2 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

For baking (healthier option): preheat oven to 400°F (200°C). Lightly brush or spray wontons with oil and place on a parchment-lined baking sheet with space between. Bake 8–12 minutes, turning once halfway, until edges are golden and crisp.

For air-fryer: preheat to 375°F (190°C). Spray wontons lightly with oil, arrange in a single layer, and air-fry 6–8 minutes, turning once, until crisp and golden.

Whisk together soy sauce, rice vinegar, honey, sesame oil and optional red pepper flakes in a small bowl. Taste and adjust sweet/sour/spicy balance. Transfer to a serving bowl alongside the wontons.

Serve the crispy avocado wontons hot with the dipping sauce. Garnish with extra chopped cilantro or a squeeze of lime if desired. Consume soon after frying for best texture.