Soy sauce and wasabi for drizzling on top of tacos
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.
Crispy California Roll Tacos
Amount Per Serving
Calories 115Calories from Fat 18
% Daily Value*
Saturated Fat 1g6%
Vitamin A 21IU0%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Crispy California Roll Tacos https://dinnerthendessert.com/crispy-california-roll-tacos/