Avocado Cucumber Wonton Crisps

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Make the wonton crisps: Pour ¼-inch of peanut oil into a large heavy bottom skillet. Heat the oil over medium heat until it reaches 325ºF (check the temperature with a meat thermometer or dip a wonton skin into the oil—if it bubbles and sizzles, the oil is ready). Line a sheet pan with paper towels.

Step 2

Working in batches, place the wonton skins in the skillet, leaving some space between each. Fry until golden brown around the edges, 30 seconds to 1 minute. Flip and cook until bottoms are deep golden brown, 30 seconds to 1 minute. Transfer to the paper-towel-lined sheet pan to drain the excess oil and sprinkle with some salt.

Step 3

Make the avocado-cucumber salad: In a medium bowl, combine the Persian cucumber, avocado, scallion, soy sauce, rice vinegar, sesame oil, sesame seeds, and salt. Stir gently until all ingredients are evenly distributed. Taste and adjust seasoning if desired.

Step 4

Serve: Line a white serving dish with chives (optional, but I think it looks pretty :)). Spoon 1 tablespoon of the avocado-cucumber salad onto each wonton crisp and place on the serving platter. Sprinkle with the sesame seeds and enjoy!