*One of the few posts that Sebastian did*
This dish is a result of making another dish. In late September Maya's brother came to Montreal to visit for the weekend. The three of us set out to make dumplings one of the nights he was there. At first I think we were steaming the dumplings, but we later thought to fry them. At this point I realized wonton wrappers when fried in oil look a lot like tortilla chips (this was after I threw one flat into the oil for no particular reason). So of course when you have tortilla chips, that means nachos have to be made. Therefore I had to try and make wonton wrapper nachos. So I fried up some wrappers and put all the different dumpling fillings on top and popped the tray in the oven, and with that I had a new meal! I love making food this way. You start with one thing and then get a different idea, and you experiment with it. Luckily, in this case the experiment actually turned out to taste really good.
The other cool thing about this dish, is (in my opinion at least) I think this version of "nachos" actually looks like regular Mexican nachos. The wontons are the chips, and the carrots kind of look like the cheese. All the other toppings actually could go on regular nachos, so they don't look out of place. Its fun trying to make a dish look like another type of food. I rarely ever do that, so it was a fun adventure.
I thought my idea for an edamame guacamole was as original as my idea for this version of nachos. After I made the dip, I did a google search and it turned out many other people had the idea before me, oh well. Anyways, I wasn't sure how well the guac would go with the nachos, but it actually adds the perfect creamy touch to them. Maya and I devoured this whole plate for dinner one night and I have been craving it ever since. I really think this is a dish I will be coming back to make again and again.
Wonton Nachos w/ Edamame Guacamole
Serves 4-5 as an appetizer
- 1 cup frozen edamame
- 2 limes
- 2 avocados
- 1/2 a red onion
- pinch of salt
- 1 tbsp Soy Sauce
- 1 tbsp chili garlic sauce (or hot sauce)
- 1/2 package frozen Wontons (about 20 wrappers)
- 1/3 package of Veggie ground round (I used this)
- 2 shredded carrots
- 3 green onions
- 1/3 chopped red cabbage
- 2 cloves garlic
- 3 tsp ginger
- Siracha to top
Take edamame out of the freezer and let defrost for roughly 15 minutes. Blend in food presser until a paste (add some hot water if needed.)
Add the lime juice, avocados, red onion, salt, soy sauce, hot sauce and blend until a smooth paste. Set aside.
Preheat oven to 400.
Heat a pan on medium-high heat with vegetable oil. Place wonton wrappers on the pan for 1-2 minutes a side until golden brown. Transfer them to a paper towel to absorb the oil, then break into chip sized pieces.
Layer the wonton chips on a baking sheet. Put the veggie ground on top, with the ginger, garlic, cabbage, and green onion. Top with the shredded carrot and squirt lines of Siracha (not required but recommended).
Put in the oven for 5-7 minutes. Serve with the guacamole and enjoy!