Crispy California Roll Tacos

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 Mold

Use 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.Β 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 TimeΒ 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.Β 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 Taco
Lastly, 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 ¾ 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.

Crispy wonton shells are freshly fried, lined with a piece of nori, brown rice, a crab mayo mixture, cucumber, sesame seeds & spicy mayo.

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Crispy California Roll Tacos

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

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

  • 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

Calories: 115kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 165mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Keyword: Asian fusion, Crispy California Roll Tacos, sushi

California Roll Taco Front

 

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hey lady! I just want you to know these are a huge hit with my clients. Brilliant! Thank you for the amazing idea!

  2. Wow. These look delicious! I have never made something like this before. I will have to try these soon!

  3. What a creative idea. I don’t usually like sushi but these… these look really good. They remind me of a crispy taco – which I can eat! Thanks for the yummy twist!

  4. Cute idea! It is a wonderful mesh of two favorites in my house. I love sushi… my kids love tacos!

  5. What a great idea. This would be perfect for taco night. I’m definitely trying these!

  6. 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.

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

    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 πŸ™‚

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

  10. What a fun way to make this meal! I bet every one in my house would ask for this again if I made it!

  11. These are genius! I have made tacos with wonton shells before but I love the way that you formed them as you fried them. Perfect!

    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.

  12. Woah! This is an awesome idea I love this! I bet they taste just as good as they look too!

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

  14. 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.

  15. These are genius Sabrina!! I’m still not sure if I’m brave enough to venture the deep frying (something about it!), but pinning just in case.

  16. 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!

  17. Wow, these look so tasty! I’ve never thoughts about making my own shells – going to try this!

    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!

  18. 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. Thanks πŸ™‚ I used to make them for clients and finally started making them at home too πŸ™‚