Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 California avocado
- 1 tsp curry powder
- Pinch salt
- 24 wonton wraps (dough squares)
- Vegetable oil as needed for deep frying
- Fresh Mint Sauce
- Fresh Mint Sauce
- 2 ½ Cups (lightly packed) fresh mint leaves
- 1 large shallot, coarsely chopped
- ¼ Cup lime juice
- 3 Tbsp lemon juice
- 3 Tbsp water
- 1 Tbsp sugar
- ¼ tsp salt
- =
Directions
Mash avocado, stir in curry powder and salt.
Put 1 generous teaspoon avocado mixture in one corner of wrap.
Brush edge with water. Fold over in a triangle, press to seal. Repeat with remaining wraps.
Deep fry 4 triangles at a time until golden, about 3 minutes, keep warm until all are cooked.
Serve 6 per serving with 1/4 cup Fresh Mint Sauce
Sauce Preparation
In a food processor or blender, puree all ingredients, reserve