Kaipen Wrap With Asian Guacamole

• 1 small avocado, halved, pitted, peeled and mashed
• Juice of 2 limes
• 1 teaspoon minced fresh chili, preferably habanero
• 1/4 cup minced scallions
• 1/4 cup chopped cilantro leaves
• 1 teaspoon grated fresh ginger
• 2 teaspoons wasabi powder
• Salt
• 1 sheet kaipen
• 13 cup vegetable oil

1. Combine avocado, lime juice, chili, scallions, cilantro, ginger and wasabi.
2. Season with a little salt.
3. Cover and set aside.
4. Cut kaipen in 3-inch squares.
5. Soak in water a few seconds.
6. Blot well on paper towels.
7. Place oil in skillet, and heat to very hot.
8. Fold kaipen in half on the diagonal, and fry briefly, turning once.
9. Drain on paper towels.
10. When cooled to room temperature, serve with guacamole, or fill triangles with guacamole mixture and serve.

avocado, fresh chili, scallions, cilantro, ginger, wasabi powder, salt, kaipen, vegetable oil

Taken from cooking.nytimes.com/recipes/6189 (may not work)