Crispy California Roll Tacos
User Reviews
5
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
24 mini tacos
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Calories
115 kcal
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Course
Main Course
Crispy California Roll Tacos
Description
These tacos use thin, circular wonton wrappers molded over taco shells with foil forms to create a shaped shell, which is quickly deep-fried in hot canola oil until crisp. The filling combines cooked brown rice seasoned with rice vinegar, finely diced cucumber, and krab or crab meat mixed with mayonnaise. Nori seaweed cut into small squares is added to echo the sushi element.
The assembly offers a crunchy exterior contrasted by a moist, cool filling with savory, tangy, and mildly sweet notes. Garnishes like sesame seeds, soy sauce drizzle, spicy mayonnaise, and a touch of wasabi provide layered flavor enhancing the sushi-inspired taste while presenting it in a fun, taco-like format.
This recipe demands careful frying to avoid tearing the delicate wonton shells and quick assembly for best texture. They can be served as appetizer-style snacks or light meals.
Ingredients
- 24 wonton wrappers
- canola oil , for frying
- 1/2 cucumber , peeled and very finely diced
- 3 nori cut into 27 squares (you'll have a few extra, sheet form
- 2 cups brown rice
- 2 tablespoons rice vinegar
- 16 ounces krab meat , or actual Crab meat!
- 1/4 cup mayonnaise
- sesame seeds , for garnish
- soy sauce , for drizzling on top of tacos
- wasabi , as a topping
- mayonnaise spicy
Instructions
- Using a taco shell, take about an 8 inch piece of non heavy-duty foil [heavy duty will be harder to push into the shell and will likely break it], and push it gently into the taco shell until you've gotten a pretty good shape of the interior of the shell.
- When you pull the foil out, give it a once over and check for really sharp points.
- Push them down to create a smoother surface since a wonton skin may be pierced by sharp points.
- Use circular wonton skins, or just trim some square ones if those are easier to find.
- Now drape the wonton on the bottom of the taco shell to shape it into a little taco.
- Hold it in place with a pair of tongs.
- Make sure you have your oil set to about 350 degrees.
- These shells will cook in a matter of seconds, so keep a good eye on them.
- Lower the tongs into the oil. DON'T LET GO!
- Keep a grip on it, but a gentle one so you aren't tearing the wonton.
- In about ten seconds, lift it out, and with a fork pull the wonton off the foil and back into the oil.
- Remove with the tongs gently.
- Don't do this with your fingers as you may very well burn your fingers!
- Set your shells aside.
- Cut your nori sheets into nine equal pieces and put one square into each shell.
- Mix your brown rice with your rice vinegar. Microwave for 15 or so seconds.
- Put about a little over a tablespoon of brown rice inside.
- Top with a heaping tablespoon of our california roll mixture, some finely diced cucumber and some sesame seeds.
- Serve with spicy mayo, and a bowl of premixed wasabi and soy sauce.
- Use a spoon to drizzle soy sauce on taco, these aren't terribly dippable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24mini tacos
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 165mg | 7% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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