Avocado Cream Cheese Filled Wontons

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These Avocado Cream Cheese Wontons With Sesame are an Asian twist on the classic sweet cream cheese wonton recipe. Simply adding some toasted sesame oil and avocado makes these fun but keeps them super easy!

How do you make fried wontons anyway?

Fried wontons are super easy to make.

They just take some time to fold but once you got it down, you will be your own assembly line popping out beautiful wontons in no time!

I recently made these for a family New Years Day get-together. It is a Greek tradition to get together in the New Year and cut the "vasilopita". It is basically cheese pie baked with a hidden coin inside. Then someone cuts a slice for each member of the family and whoever gets the coin will have a lucky year! (I did not get it...again...)  😡 

So anyway, I brought these Avocado Cream Cheese Wontons as an appetizer and they quickly disappeared!

I love cream cheese anything and I love egg and spring rolls so these are in my opinion, the best of two worlds!

What makes this recipe easy are the pre-made wonton wrappers and quick mix filling!

You can typically find them in the vegan section of your grocer which is usually located in the produce aisle (near where the tofu is.)

They come in a large pack which I do not usually go through so I'll freeze any unused wontons for another day!

All you need is a little water to get the wonton wrapper to stick together and your golden. No egg wash is needed.

I fried these which helps them come out nice and crispy every time.

I am sure you are wondering, as I was, how they would turn out if you bake them?

Well, how do french fries come out when you bake them? Are they ever SUPER crispy? Not really.

These wontons are the same. They will come out crispy on some edges but it will not compare to the crunch you get from a fried wonton.

They take only 30 seconds to fry up so I recommend frying instead of baking! The extra calories are so worth it!

If you are not afraid of frying, try my Mini Kielbasa Dijon Corn Dogs! They are so very tasty and so much better than your typical corn dog!

Cream Cheese Avocado Filling (with a twist)

There are many sweet cream cheese wonton recipes on the internet so I wanted to make these babies stand out from the rest.

Instead of adding sugar to make the 'sweet' cream cheese filling, I added honey.

The avocado was a no brainer, makes for a creamy filling and bonus, it's healthy!

Lastly, I chose to add some toasted sesame oil to the wonton filling. It brings an Asian twist to these babies and goes so well with the avocado.

Make sure to use ripe avocados! A green avocado is NOT a ripe avocado! They're like bananas. If you've ever made banana bread before, you know what I'm talking about!

Other than looking at the color, you can find out if your avocado is ready by using the "firmness method". If you squeeze it with your thumb and forefinger, it should slightly give. If it does not give at all, it needs a few days. If it gives too much, it may be overly ripe and brown inside.

So when you have the perfectly ripe avocado, add one to the cream cheese, honey and sesame oil and mix. Use a standing or hand mixer for this! Avocado and cream cheese are not easy to mix together by hand.

A pinch of salt later, and your ready to spoon the filling onto your wontons!

Have you check out my Crispy Chinese Shrimp Toast Triangles yet?

How do you seal a wonton?

Well, there are a few different ways you can wrap your wontons!

I think this is the most fun part of cooking. Be creative and wrap them however your heart desires!

There is no wrong way, as long as you seal that baby nice n' tight!

I had a few of my wontons which were not properly sealed and the filling managed to escape while frying.

To seal them, make sure you use plenty of "glue" aka water!

I kept a small little bowl on the side and used my finger to run a good amount of water around the edges. Then I folded both corners together and pressed the sides together to ensure a tight seal.

Tip* My favorite utensil to use whenever frying is my spider. See in the photos below. It is basically a steel net so you can grab a lot at once while still allowing the oil to drain.

Other than that, you do not need a special pan to fry. I just used a small saucepan with a few inches of oil.

Think about investing in a deep frying thermometer. Without one, it is hard to tell if your oil is too hot or too cool.

Oil that is too cool will make an oily, greasy wonton! Oil that is too hot will burn the wonton. (350°F is ideal for frying!)

The one I have has a little clip on the back so I can slip it onto the pan and keep an eye on it while frying.

Another tip! Change your heat as needed! You may need to turn it up or down throughout the frying. Frying larger batches will bring the oil temperature down a lot so you may need to turn up the heat or wait until the temperature comes back to 350°F.

Are you looking for another savory bite-sized appetizer? Try one of my most popular recipes! Brown Sugar Buffalo Chicken Meatballs

Avocado Cream Cheese Wontons With Sesame

These Avocado Cream Cheese Wontons With Sesame are an Asian twist on the classic sweet cream cheese wonton recipe. Simply adding some toasted sesame oil and avocado makes these fun but keeps them super easy!

5 from 4 votes

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Course: Appetizer

Cuisine: Chinese

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 16 wontons

Calories:

Author: Aleka Shunk

Ingredients

• ▢ 16 Wonton Wrappers
• ▢ Oil For Frying ((not olive oil!))

Wonton Filling

• ▢ 1 Ripe Avocado
• ▢ 4 oz. Cream Cheese
• ▢ 1 tsp. Sesame Oil
• ▢ ¼ Tsp. Salt

Instructions

Add all filling ingredients in a mixer and mix until creamy.

• Fill a saucepan or wok with a few inches of oil and heat to 350 degrees F.
• Lay all wonton wrappers out on a table and scoop about 2 tsp. of the filling into the middle of each. 
• Then use your finger to wet the edges of the wonton wrapper. Fold opposite corners together like in photo. Repeat with last two corners. You should have a star shape.
• Repeat with the rest of the wontons making sure the water does not dry before sealing your wontons. I recommend sealing 2-3 at a time.
• When oil is ready, add only a few wontons at a time. Too many will bring the oil temperature down resulting in a greasy wonton! Fry for about 30 seconds or until golden brown flipping halfway through.
• Drain on paper towels and serve hot!

Recipe Notes

Tips*

• Make these a few hours ahead and warm them up in an oven at 350 F for 5-10 minutes before guests arrive!
• Serve with soy or eel sauce!
• You can omit the honey if you do not want these sweet.
• Make sure you seal your wonton wrappers properly or the filling will spill out in the fryer.

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