Avocado Jalapeño Poppers [Vegan]
½ cup extra virgin olive oil
16 won ton wrappers
2 Jalapeño peppers
Cut an avocado in half and remove the pit.
Slice each half of the avocado into 8 chunks by cutting once across the middle and making 4 slices lengthwise, repeat for the other half, yielding 16 avocado pieces altogether.
Remove the seeds and membrane from the inside of the jalapenos. Slice each jalapeno into 8 thin strips, yielding a total of 16 strips.
Make an assembly line of won ton wrappers for faster working.
Heat extra virgin olive oil in a pan with deep sides over medium-high heat. When you insert the back of a wooden spoon into the oil and bubbles appear you will know the oil is hot enough. At this point turn the heat back down to medium.
Place a slice of avocado on the bottom corner of each won ton wrapper. Sprinkle with a small pinch of sea salt, and place a strip of jalapeno on top of the avocado chunk.
Fold the bottom corner of the won ton wrapper over the avocado. Roll halfway, and then fold the sides of the won ton wrapper towards the center.
Using a pastry brush or your finger, moisten the remaining corner of the won ton wrapper with water. Roll up tightly.
Repeat the process for all 16 avocado jalapeno poppers.
Cook the avocado jalapeno poppers in oil, 4 or 5 at time being careful not to overcrowd the pot. Cook 30 ~ 60 seconds per side to achieve a nice golden brown color.
Drain poppers on a paper towel.
For a less spicy version of the avocado poppers omit the jalapeno.