California Roll Guacamole with Wonton Chips

Divider line blue

The East Made Easy


Heat Level

Blue pepperBlue pepperBlue pepper



Total Time

35 mins

You don’t have to be Jiro to master the art of a good California Roll, because we’ve created a fusion twist that you can perfect in minutes. Introducing California Roll Guacamole with Wonton Chips - the perfect blend of creamy guac with a kick of our signature Thai Sriracha Chilli Sauce that’ll make you trade your chopsticks for crispy wontons instead.


  • 1 pkg. (400 g) wonton wrappers
  • 1 tsp. (5 mL) black sesame seeds
  • 1/4 tsp. (1 mL) salt

Wonton chip

  1. Preheat oven to 350°F (180°C). Line 2 baking trays with foil; grease lightly and set aside.
  2. Cut wonton wrappers in half diagonally. Arrange in single layer on prepared pans. Lightly brush wonton wrappers with water; sprinkle with sesame seeds and salt.
  3. Bake one pan at a time on centre rack for 8 to 10 minutes or until golden brown and crisp. Transfer trays to racks; let cool completely.


  • 3 ripe avocados, halved and pitted
  • 2 tbsp. (30 mL) Blue Dragon Thai Sriracha Chilli Sauce
  • 1/3 cup (75 mL) green onions, thinly sliced
  • 2 tbsp. (30 mL) pickled ginger, chopped
  • 2 tbsp. (30 mL) lime juice
  • 1/2 tsp. (2 mL) salt
  • 1/2 cup (125 mL) cucumber, finely chopped
  • 1/2 cup (125 mL) surimi (imitation crab), chopped
  •  1 sheet nori, toasted and torn (optional)


  1. Mash avocados with Thai Sriracha Chilli Sauce. Stir in 1/4 cup of the green onions, pickled ginger, lime juice and salt.
  2. Fold in cucumber and surimi; transfer to serving bowl. Sprinkle with remaining sesame seeds, green onions and nori (if using).
  3. Serve with wonton chips.


For a vegetarian alternative, substitute ½ cup (125 mL) carrots cut into matchsticks for surimi.