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Crispy California Roll Tacos

Crispy wonton shells filled with nori, brown rice, crab mixture, sesame seeds and spicy mayo!

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 24 mini tacos
Calories: 115 kcal
Course: Main Course
Cuisine: Japanese , American

Ingredients

  • 24 wonton wrappers
  • canola oil , for frying
  • 1/2 cucumber , peeled and very finely diced
  • 3 sheets of nori , cut into 27 squares (you'll have a few extra)
  • 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
  • spicy mayo

Instructions

    Cup of Yum
  1. 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.
  2. When you pull the foil out, give it a once over and check for really sharp points.
  3. Push them down to create a smoother surface since a wonton skin may be pierced by sharp points.
  4. Use circular wonton skins, or just trim some square ones if those are easier to find.
  5. Now drape the wonton on the bottom of the taco shell to shape it into a little taco.
  6. Hold it in place with a pair of tongs.
  7. Make sure you have your oil set to about 350 degrees.
  8. These shells will cook in a matter of seconds, so keep a good eye on them.
  9. Lower the tongs into the oil. DON'T LET GO!
  10. Keep a grip on it, but a gentle one so you aren't tearing the wonton.
  11. In about ten seconds, lift it out, and with a fork pull the wonton off the foil and back into the oil.
  12. Remove with the tongs gently.
  13. Don't do this with your fingers as you may very well burn your fingers!
  14. Set your shells aside.
  15. Cut your nori sheets into nine equal pieces and put one square into each shell.
  16. Mix your brown rice with your rice vinegar. Microwave for 15 or so seconds.
  17. Put about a little over a tablespoon of brown rice inside.
  18. Top with a heaping tablespoon of our california roll mixture, some finely diced cucumber and some sesame seeds.
  19. Serve with spicy mayo, and a bowl of premixed wasabi and soy sauce.
  20. Use a spoon to drizzle soy sauce on taco, these aren't terribly dippable.

Nutrition Information

Calories 115kcal (6%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 2g (3%) Saturated Fat 1g (5%) Cholesterol 4mg (1%) Sodium 165mg (7%) Potassium 57mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 21IU (0%) Vitamin C 1mg (1%) Calcium 10mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24mini tacos

Amount Per Serving

Calories 115

% 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.