This delicious recipe for Avocado Asparagus Wontons pairs perfectly with Sun Fish 2021 Chardonnay.

Servings

36 (1 wonton)

Prep

30m

Cook

25m

Ingredients

  • 6 Tablespoon(s) Less sodium soy sauce
  • 2 Tablespoon(s) Sugar
  • 2 Tablespoon(s) Orange juice
  • 2 Teaspoon(s) Sesame oil
  • 1/4 Teaspoon(s) McCormick® Crushed Red Pepper
  • 2 Tablespoon(s) Olive oil, plus more for brushing
  • 1 Pound(s) Fresh asparagus, trimmed and cut into 1/2-inch pieces (2 1/2 cups)
  • 1 Small red bell pepper, cored, seeded and finely chopped (3/4 cup)
  • 1 1/2 Teaspoon(s) McCormick® Garlic Powder
  • 1 Teaspoon(s) McCormick® Perfect Pinch® Italian Seasoning
  • 1/4 Teaspoon(s) Sea salt from McCormick® Sea Salt Grinder
  • 1/4 Teaspoon(s) McCormick® Crushed Red Pepper
  • 2 Medium avocados, peeled, seeded and chopped
  • 36 Wonton wrappers

Directions

1. For the Dipping Sauce, bring all ingredients to boil in small saucepan, stirring occasionally to dissolve sugar. Reduce heat and simmer 1 minute. Set aside.

2. For the Wontons, preheat oven to 400°F. Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add asparagus, bell pepper and spices; cook and stir 2 to 3 minutes or until vegetables are tender-crisp. Remove from heat. Gently stir in avocado.

3. To form wontons, place wrapper on clean work surface. Brush lightly with oil and flip over. Spoon 2 to 3 teaspoons vegetable filling in center of wrapper. Bring up the corners of the wrapper, pinching together to seal. Repeat with remaining wrappers and filling. Place wontons in single layer on wire rack in baking pan sprayed with no stick cooking spray.

4. Bake 20 minutes or until golden brown and crisp, turning halfway through baking time. Serve wontons with dipping sauce.

*Recipe and Photo Courtesy of McCormick & Company, Inc.