Crispy California Roll Tacos

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Crispy wonton shells are freshly fried, then lined with a square piece of nori, some brown rice, a crab [ok fine, krab] mayo mixture, finely diced cucumber and some sesame seeds. About half of the tacos were covered with some spicy mayo as well. These crispy California Roll Tacos are everything I love about Taco Tuesdays. They take a little more time than most Taco Tuesdays you may have prepared, but I am betting that the reaction you get from your family will make up for it. In our house these didn’t even make it to the dinner table. About 10 seconds after I said I was done taking photos, two of three tacos in this picture were already gone. Crispy wonton shells are freshly fried, then lined with a square piece of nori, some brown rice, a crab [ok fine, krab] mayo mixture, finely diced cucumber and some sesame seeds. About half of the tacos were covered with some spicy mayo as well. We served them with a side of dipping sauce. The soy sauce and wasabi mixture was in a bowl with a small spoon that was used to drizzle on top of the tacos instead of dunking them in.

Let’s start with making our mold for the shells. You are going to need a taco shell for this. 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.Making Taco MoldWhen 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.Taco MoldUse circular wonton skins, or just trim some square ones if those are easier to find. I had these square ones on hand so I trimmed them. I did fry the scraps for a delicious pre-meal snack or you can top salads with them if you have the will power to not eat them immediately.

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. Ready to FryMake 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! Frying Shell

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!

Fried Shell

Set your shells aside.Taco Assembly Cut your nori sheets into nine equal pieces and put one square into each shell. Put about a tablespoon of brown rice inside. I flavored our normal Perfect Brown Rice, Every Time with a little spoonful of rice vinegar to mimic sushi rice. Trust me, it is just enough to do the trick, don’t bother going through the effort of making sushi rice for just this recipe. Top with a heaping tablespoon of our california roll mixture, some finely diced cucumber and some sesame seeds. California Roll TacoThe nori, which makes the flavor of the California Roll really authentic actually serves a second purpose. It keeps the shell from getting soggy! You can go ahead and make 2 dozen of these and the first and last ones will be equally fresh!Spicy Mayo TacoLastly, my husband and I topped ours with some spicy mayo. We have spicy mayo on standby in our house. The last time we finished a Sriracha bottle, we put about 3/4 of a bottle’s worth of mayo in a bowl and mixed with Sriracha to taste. For us, this is a lot of Sriracha. Mix well and put in the bottle. We use this spicy mayo on sandwiches, eggs, just about anything we have an excuse to use it on.

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Crispy wonton shells are freshly fried, lined with a piece of nori, brown rice, a crab mayo mixture, cucumber, sesame seeds & spicy mayo.
How to make your own taco shells at home! Easy guide with step by step pictures!

Recipe

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Crispy California Roll Tacos

  • Yield: 24 mini tacos
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Course: Main
  • Cuisine: American, Japanese
Crispy wonton shells filled with nori, brown rice, crab mixture, sesame seeds and spicy mayo!

Ingredients

  • 24 Wontons
  • 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 and wasabi for drizzling on top of tacos
  • Spicy Mayo

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  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

Yield: 24 mini tacos, Amount per serving: calories

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California Roll Taco Front

 

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Categories:

Main Course Main Dishes Meat & Seafood Recipe Seafood Worldly Foods

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Comments

  1. OMG – I have Lobster TAcos at my favorite sushi restaurant here in NYC all the time. What a great way to bring the taste of it home!

    1. Was thinking of all the different rolls I could experiment with in these shells. I haven’t found a good sushi grade fishmonger in our new town yet though.

    1. Absolutely! It took me a while to figure them out at first and google was no help. But the taco shell trick has helped me make so many kinds of different tacos!

  2. This is seriously one of the most creative recipe ideas I have ever seen! I adore sushi and never get to enjoy it often enough, so I’ll have ten of these please!

  3. This is a great suggestion for dinner. I enjoy making tasty meals, so the Crispy California Roll Tacos will become a favorite special occasion main course on Tuesdays.

  4. These are too cute! I love that you used the wonton wrappers for the shell, such a fun and creative idea!

    1. Thanks! I remember when I made them the first time I had googled looking for info about the best way and couldn’t find a thing. I had a dinner party client who had some in a restaurant and wanted them at her party so I brainstormed for a while and then as I was searching around my cabinets for a good mold to work off of I saw taco shells. I think if anyone was in the room with me they would’ve seen an actual light bulb light up above my head, haha.

  5. This is such a fun idea! My boyfriend loves California rolls (and tacos!), so this is the perfect recipe for him 🙂 Thanks for sharing!

    1. I think it definitely helped my oldest try them out because of the cute factor. I make these shells for a lot of our Taco Tuesday fusion recipes 🙂

  6. This looks so delicious. I have not tried to make anything like this before. I am excited to try it this weekend.

  7. Mmmm, those look so good. I have such fond memories of my mom making our taco shells herself. I need to try this method with the wontons. They look like an unforgettable meal.

  8. My husband is going to love this! We always have wonton wrappers leftover when we make dumplings and such. This is a perfect way to use them up instead of sticking them in the freezer to get forgotten.