I’m always making and eating guacamole at my house, and to be honest it’s amazing as it is, untouched. We all know this already, and so it doesn’t really bear repeating. However, every now and then it’s always great to shake up a classic and reinvent it in a new and exciting way. This California Roll Guacamole is something to behold. It brings my favorite sushi roll together with one of my go-to appetizers and snacks. It has all of the usual suspects found in a California Roll (cucumber, imitation crab, a bit of mayo, soy sauce and wasabi) mixed into mashed avocado, and served with homemade crispy fried wonton chips. It’s a dream come true…that is, a dream you never knew you had but now you’ll always want. There’s nothing left but to try it for yourself.
Peel and core the avocados and place them into a large bowl. Mash with a fork or potato masher until somewhat smooth and just a tiny bit chunky. Stir in the soy sauce, wasabi, mayo, and lime juice. Give it a taste and adjust accordingly, adding more soy sauce or wasabi to taste.
**Note: This step all depends on how you prefer your guacamole. If you like it smoother or chunkier, you can do it as you see fit. There is no right or wrong way. I prefer it in between the two.**
Stir in the finely chopped Persian cucumbers, scallions, imitation crab meat, and furikake seasoning.
**Note: If you want to keep this as a vegetarian dish, make sure to leave out the imitation crab meat as that is made with fish. If you can’t find furikake, you can still in a bit of sesame seeds and thinly chopped nori.**
Cover tightly with plastic wrap and chill until ready to serve. It’s best when it chills for at least 1 hour before serving. As with most dishes using avocado, you don’t want to make it too early or else it’ll begin to brown.
**Tip: To prevent it from browning too much, you can make it ahead of time and then cover with plastic wrap. Make sure to press the plastic wrap directly onto the surface of the guacamole and then cover very tightly with another sheet of plastic wrap.**
In the meantime, let’s make the wonton chips to go with the guacamole. Fill a medium saucepan with about 2 to 3 inches of oil. Once hot, add in a few wonton wrappers at a time and fry on both sides until golden brown and crispy. Drain and transfer to a plate lined with paper towels. Season with salt or furikake while still warm. Continue to fry the rest.
**Note: If you don’t have the time to fry the wonton chips, you can definitely skip this step and just serve the guacamole with regular tortilla chips as well. It would still be amazing!**
Sprinkle the top of the guacamole with more furikake, scallions, and/or a drizzle of sriracha right before serving. Serve with the crispy wontons and enjoy!
You can also serve it with extra soy sauce, wasabi and pickled ginger as well. Basically just like you’d serve and eat a California roll. We really want to bring out that flavor of the classic dish as much as possible.
I hope you’ll give this recipe a try the next time you’re craving guacamole but want a little spin on it! It would also be a great dish to bring to a potluck or serve at a party! People will be blown away, I guarantee it. Let me know what you think below!
California Roll Guacamole
Ingredients
- 4 large ripe avocado
- 1 teaspoon soy sauce
- 1/2 teaspoon wasabi
- 1 tablespoon mayonnaise
- 1 lime juiced
- 2 small Persian cucumbers finely chopped
- 2 scallions thinly sliced
- 4 ounces imitation crab meat roughly chopped
- 1 tablespoon furikake seasoning plus more for topping
- 4 to 8 ounces wonton wrappers cut in half diagonally
- vegetable oil for frying
- sriracha for serving
Instructions
- Peel and core the avocados and place them into a large bowl. Mash with a fork or potato masher until somewhat smooth and just a tiny bit chunky. Stir in the soy sauce, wasabi, mayo, and lime juice. Give it a taste and adjust accordingly, adding more soy sauce or wasabi to taste.
- Stir in the cucumbers, scallions, imitation crab meat, and furikake seasoning. Cover tightly with plastic wrap and chill until ready to serve.
- Fill a medium saucepan with about 2 to 3 inches of oil. Once hot, add in a few wonton wrappers at a time and fry on both sides until golden brown and crispy. Drain and transfer to a plate lined with paper towels. Season with salt or furikake while still warm. Continue to fry the rest.
- Sprinkle the top of the guacamole with more furikake, scallions, and/or a drizzle of sriracha right before serving. Serve with the crispy wontons and enjoy!
This looks so great! And you reminded me of something I haven’t made for a very long time – wonton chips. Love your new takes on classics.
Oh wow, looks so yummy! 🥰