Avocado cucumber wonton crisps✨

1. Pour 1/4” of peanut oil in a large heavy bottom skillet. Heat the oil over medium heat until it reaches 325F (check the temp with a meat thermometer or place a bit of a wonton skin in the oil and when it bubbles and sizzles it’s ready). Line a baking sheet with paper towel.
2. Working in batches, place the wonton skins in the skillet, leaving space in between each. Fry on the first side until golden brown around the edges (30 secs - 1 min), then flip and fry on the other side until the bottoms are deep golden brown (30 secs - 1 min). Transfer to the paper towel lined baking sheet to drain excess oil and sprinkle with kosher salt.
3. In a medium bowl, add the Persian cucumber, avocado, scallion, soy sauce, rice vinegar, sesame oil, sesame seeds, and salt. Stir gently until all ingredients are evenly distributed. Taste and adjust seasoning if desired.
4. Line a white serving dish with chives (optional). Spoon 1 Tbsp of avocado cucumber salad on each wonton crisp and place them on the serving platter. Sprinkle with sesame seed and enjoy!