Asian Avocado Cups

Nope....that's not guacamole.

There's nothing mexican about it except for the avocados.

This is my first entry into a food contest. (how exciting is that?!)

The "challenge" was to show how adaptable avocados are. And you know what? They really are....and I didn't even realize it.

I have lived my whole life (minus 4 months) in California. I have grown up on avocados. And avocados have always had a direct connection to mexican food.

Lo and behold....enormous amounts of years later, I discovered that avocados have the ability to blend with so many other flavor combos. They're kinda like the chameleon of the food world (or at least one of the chameleons...there are a few others out there...like, jicama, water chestnuts, etc. etc.). However, unlike other "chameleons"...avocados have the ability to stand on their own and shine like a star!

Anyways, my point is that you can take a mexican avocado and add it to any cuisine, in any region, along with the regional seasonings and you will have enhanced both the cuisine and the avocado.

With that being said...let me introduce you to my entry into the Adaptable Avocado Recipe Challenge

Asian Avocado Cups
makes 48 cups
Printable Version

5 - 6 Avocados, chopped
1/4 cup coarsely chopped bean sprouts
1 - 8 oz can water chestnuts
2 tablespoons, packed, chopped cilantro (also known as Japanese Parsley) plus more for garnish
2 green onions, chopped
1 garlic clove chopped
1/2 teaspoon grated fresh ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons lite soy sauce
48 won ton wrappers
2 tablespoons olive oil
1/2 teaspoon sesame oil
Cooking Spray
Your favorite wasabi dipping sauce (I used a teriyaki wasabi dipping sauce)

In a small food processor, pulse together the bean sprouts, chestnuts, cilantro, green onions and garlic clove

You want it to be fine, but not mush. 

In a medium bowl, combine the bean sprout mixture, avocado, ginger, salt, pepper and soy sauce. I used my hands (kinda like how you do with hamburger meat) so that I didn't get a puree. A bit of texture with a few avocado chunks is always nice, right?

Cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to blend.

Meanwhile....lets work on those "cups". 

Preheat the oven to 375' F. Lightly spray a mini muffin pan with cooking spray. 

Mix together the olive oil and sesame oil. Brush each won ton wraps with the olive oil mix and fit them into the prepared mini muffin tins

Don't worry about perfection....it's the imperfect that creates character. 

Bake in your 375' preheated oven for 6 - 8 minutes, or until partially golden brown, without the edges getting burnt.

Fill each cup with the avocado mixture. Drizzle your favorite wasabi sauce over the mixture and then sprinkle some cilantro on top.

OMG!!! What a wonderful blend of flavors. It all melts together in your mouth...the smooth texture of avocado with a gentle mixture of ginger, soy sauce, garlic, cilantro...and wasabi, offset by the crunchy baked won ton.

They aren't messy. They aren't difficult. They're just good.

LOVE IT!!