Before Greg and I went on vacation I noticed our avocados were starting to get ripe. I threw them in the refrigerator with my fingers crossed I did it before they turned. We all know, avocados are temperamental, if you look at them the wrong way they turn and your plans for Guac or avocado anything are foiled!!!
To my amazement I cut into one yesterday and it was perfectly ripe and fresh. What did I do to deserve a perfectly ripe avocado?!?! So today when I was looking through our fridge for food that was still good and also would fit in my 3 day cleanse, I realized I had 3 more massive avocados. Since I was stir frying veggies, I got the idea of an avocado egg roll in my head and couldn’t get it out. I had bought wonton wrappers to go with tuna tartare I made about a week ago and had a pack left—perfect! I love using everything in my fridge and not wasting! Winning!
Ingredients:
- 3 ripe avocados
- 2 tbsp fresh cilantro —–(I don’t like cilantro, so I used like 1 tsp, your making it, do what you like!)
- 1 clove garlic-pressed or diced
- 2 limes, juiced
- 1/4 cup red onion
- 1 tomato (roma preferred) fine dice
- 1-2 packs wonton wrappers
Dipping Sauce:
- 1/2 cup fat free Greek Yogurt
- 1/4 cup Honey
- 1/2 cup Cilantro
Instructions:
- After dicing, or pressing ingredients above, combine all into a bowl and incorporate together.
- Preheat oven to 350.
- Cover a baking sheet with parchment paper.
- Place wonton wrappers on sheet evenly spaced.
- Scoop approx. 1 tablespoon filling in the middle of each wrapper.
- Using warm water and your finger or a pastry brush, trace the outside rim of the wrapper, place second wrapper on-top, and pinch together. Repeat until you have formed complete wontons.
- Lightly brush top of each wonton with olive oil.
- Bake for 30-40 minutes and flip halfway through and brush other side with olive oil.
- Combine honey, yogurt, cilantro in blender until incorporated for dipping sauce.
Nikki Ginger 