Source: Paul Teal/Classic Gourmet

1 large ripe avocado
Cayenne, to taste
2 plum tomatoes
Salt and pepper to taste
1 pound hot Italian sausage
1 pound Monterey jack cheese, grated
4 ounces chili paste with garlic
3 scallions, chopped (green only)
2 tablespoons cilantro, chopped
Salt and pepper to taste
Egg roll wrappers

To make the guacamole, mash avocado meat and mix with cayenne, chopped tomatoes, and salt and pepper. Refrigerate until thoroughly cooled.

To make the wontons, brown sausage in skillet, breaking it up into small pieces; drain well. Allow to cool. Mix together sausage, cheese, chili paste, scallions, cilantro and salt and pepper. Brush an egg roll wrapper with beaten egg and place 1/2 ounce of stuffing in center. Fold over corner to corner to form a triangle and crimp the edges with a fork to seal. Flash fry in hot fat to golden brown and drain on a paper towel.

Serve immediately with guacamole, sour cream and/or salsa.