These little wontons are packed full of yummy goodness! If you like our avocado eggrolls, you’ll treasure this award winning recipe from Chris & Amy at A Couple in the Kitchen! Thanks, guys! Serves 4-6 as an appetizer.

Ingredients:

for the wontons:

• 1 ripe avocado, peeled and diced
• 1 teaspoon lemon juice
• 1 tablespoon fresh chives, chopped finely
• 1 tablespoon fresh tarragon, chopped finely
• 1 teaspoon salt
• 1 teaspoon white pepper
• 8 ounces cooked crab meat
• 1 package wonton wrappers

for the dipping sauce:

• 8 ounces sour cream
• 1 large tomato
• 1 tablespoon sweetened lime juice
• salt to taste
• peanut oil for frying

Directions:

1. After dicing the avocado, sprinkle it with lemon juice to avoid browning.
2. In a large bowl, combine the avocado, herbs, salt and white pepper.
3. Fold in the crab meat and mix well.
4. One by one, lay out a wonton wrapper and place a teaspoon of the mixture in the center.
5.  Brush the edges of the wrapper with water and fold into desired shape.
6. Cover with a damp dishcloth to avoid drying.
7. To make the dipping sauce, chop the tomato in a food processor.
8. In a bowl, combine the tomato and tomato juices with the sour cream.
9. Add the sweetened lime juice and salt to taste.
10. Set aside in refrigerator to chill.
11. To fry the wontons, fill a deep skillet with peanut oil, enough to cover the wontons when they are put in. Heat the oil over medium-high heat for several minutes.
12. Deep fry in batches of five or six until they become golden brown.
13. Remove with a mesh frying skimmer and set aside on paper towels to soak up excess oil.
14. Serve the hot wontons with the cool dipping sauce.

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