makes 20-24 pieces (depending on the size of your avocado)
1 ripe avocado
juice of 1 lime
3 to 4 tablespoons diced scallions (the white part is great) or diced red onion
2 tablespoons finely diced jalapeno (deseeded to remove some of the spice)
a bit of chopped cilantro if you’re feeling it
salt and coarse ground black pepper to taste
1 egg, beaten
thin scallion green strips
canola oil for frying
Mash avocado in a small bowl . Stir in lime juice, scallions or onions, jalapeno, cilantro (if using), and salt and pepper. Mash well so that the avocado is relatively smooth. Set aside.
On a clean work surface, set out six wonton wrappers. Brush lightly with beaten egg. Dollop about 1 teaspoon of avocado mixture into the center of the wonton. Roll into a small pouch, pinching the wonton skin around each side of the avocado mixture. The egg will help seal the pinched ends. Very gently tie a scallion green on each end of the wonton. Repeat until all six avocado packages are done. Then repeat until all of the avocado mixture is done. Assembled pouches can be frozen on a single layer until frozen through. They can then be carefully stacked in a freezer-safe container. When ready to fry, remove pouches from the freezer, place in a single layer on a plate, allow to defrost for about 30 minutes then fry according to the instructions below.
To fry pouches, place oil in a shallow, heavy bottom saute pan. The oil should be about 1-inches deep. Heat over medium heat. To test the oil, dip a corner of a wonton skin in the oil. If it begins to strongly sizzle, you’re ready to go. Place three avocado stuffed wontons into the hot oil. Cook for about 45 seconds on each side, using a pair of tongs to rotate. The wontons may need a bit longer if they’ve been frozen. Remove when wonton is golden brown and crispy on all sides. Allow to rest on a few sheets of paper towels.
Fried guacamole are best served warm, or within an hour of frying.