• Cooking Time: 6 - 8 minutes
  • Servings:
  • Preparation Time:


As an entry to my first ever food contest, I came up with this recipe. 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 with the crunchy baked won ton.


  • 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 teaspoon lite soy sauce
  • 48 won ton wrappers
  • 2 tablespoons olive oil
  • 1/2 teaspoon sesame oil
  • Cooking Spray
  • Your favorite 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
  • 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.

Categories: Appetizer  Fruit  Vegetable 

Author Credit: Me

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