Guacamole Wontons with Mexican Salsa Dip

This Saturday is the ultimate day for all those party-goers and drinkers: TWO major events to choose from.  Derby Day or Cinco de Mayo? Bourbon or margaritas? Big decisions here.  But who says you have to choose.

Soak up those mint juleps with these tasty guacamole wontons! Buttery mashed avocados, black beans, corn, cilantro and lime filled into a crispy pocket with just a touch of a creamy, tangy dip. Ymmmm...perfect easy, one-bite appetizers for your Cinco de Mayo party!
 

While making the wontons, don't be stingy with the egg adhesive. Make sure the entire length of the two sides where you will be folding the wontons and where the two points form the wrap receive full attention.  Otherwise, they will fall apart. As per my mother growing up, big no no. Follow the picture tutorials below and you will be making wontons like a pro with any filling of your choice!

The guacamole wontons can be made up to a week in advance and frozen once wrapped into wontons.  There should be no issue with the avocado being frozen. Defrost the morning you plan on frying the wontons. The dip should keep in the refrigerator for a few weeks.

Olé!!

 GUACAMOLE WONTONS WITH MEXICAN SALSA DIP

Makes 20 wontons

INGREDIENTS
For dip (makes 2 cups):
1 cup salsa
5 tbsp low fat cream cheese
1/4 cup cilantro

For wontons:
20 store-bought wonton skins
1 avocado, pitted and mashed
1/2 cup roasted corn kernels
1/2 cup canned black beans, washed
1/4 cup cilantro, chopped roughly
1 lime, juiced
Salt and freshly ground black pepper to taste
1 egg, beaten
2 cups canola oil

DIRECTIONS
1. For dip, throw all ingredients in a food processor and season lightly with pinch of salt and freshly ground black pepper. Pulse on high until fully combined. Pour into reserve container and refrigerate until ready to use. Garnish with a sprig of fresh cilantro if desired.

2. For filling, mash avocado in a medium, non-reactive bowl. Add corn, black beans, cilantro and lime juice. Mix everything together. Season to taste.

3. In a small mixing bowl, beat one egg to be used as an adhesive to make sure the wontons stay closed.

4.  Lay out a clean baking sheet to place the completed wontons until ready to fry.  In the palm of your hand, place a wonton skin and scoop 1 tbsp of the filling in the center.  It does not need to be exact, just roughly a spoonful.

 5. Use egg to line the inside of two sides and fold in half into a triangle.  Press firmly to make sure it is securely closed. With two fingers, gently push out any excess air bubbles inside the wontons.

6. Pull two corners to overlap in the middle. Use a bit more of the egg wash on one end, stick together. Dab over the entwined corners to ensure it does not pull apart. Repeat until filling is gone. If using later, freeze until ready to use.

7. In a medium cast-iron pan, heat oil on medium high for several minutes until hot. You can test if the oil is ready with a piece of the wonton skin. If it starts sizzling almost immediately it is hot enough. Place each wonton into oil gently to prevent oil from spitting. Do not overcrowd the pan with wontons otherwise it will drop the temperature in the oil too much.

8. Fry on one side for several minutes until light golden brown. Flip and repeat on the other side. Remove to a paper towel lined plate to blot excess oil. Repeat until all wontons are done. Serve immediately while warm with the dip.