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Vietnamese Guacamole
Guacamole with pickled ginger, soy sauce, jicama and jalapenos.
Course
Appetizer
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Servings
4
(click to scale)
Calories
150
kcal
Ingredients
8
ea.
wonton wrapper
frozen
2
ea.
avocados
1
ea.
fresh lime
1
Tbsp
Thai basil
1
oz.
red onion
1
Tbsp
low sodium soy sauce
2
tsp
pickled ginger
1
oz.
fresh carrot
1/2
oz.
jicama
1
ea.
fresh jalapeno pepper
2
ea.
fresh radish
Instructions
Cut wonton wrappers in half to make two triangles. Deep fry at 350°F for 2-3 minutes until golden brown. Drain off excess grease and reserve.
Peel and remove pit from avocado and place in mixing bowl.
Juice lime in mixing bowl.
Chop basil, onion and pickled ginger and add to bowl.
Mince jalapeno (can keep or remove seeds) and add to bowl.
Add soy sauce to bowl, mash all of the ingredients together until avocado is broken down and well combined.
Small dice jicama and add to bowl.
Grate carrot or use a vegetable peeler and rough chop, add to bowl.
Julienne radish and reserve.
Place guacamole on a plate or bowl, sprinkle with radish and serve with wonton chips.
Notes
Serving Size: ½ cup wonton chips, ½ cup guacamole
Nutrition
Serving:
1
serving
|
Calories:
150
kcal
|
Carbohydrates:
13
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
1.5
g
|
Sodium:
241
mg
|
Fiber:
5.5
g