Japanese Cooking For The American Table/Susan Fuller Slack 1996

Fried Cheese Rolls with Nori (Cheese Iso Maki Age)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
Green Onion & Miso Dripping 1 (8-oz) box pasteurized process cheese spread, well chilled 1 tablespoon cornstarch mixed with 1 tablespoon water
1 sheet nori, cut in 1/2 inch strips 1 (10-oz) package round gyoza skins (about 54 skins) 6 cups peanut oil or vegetable oil



1 Prepare Green Onion & Miso Dipping Sauce; set aside. Cut cheese crozzwise into 3 equal-size blocks. Cut each block into 6 slices. Cut each slice into 3 strips. You will have 54 strips. Place a cheese strip on lower half of a gyoza skin. Fold sides over to enclose cheese. Fold up bottom portion of skin; roll up into a tight cylinder. Seal edges with a tiny amount of cornstarch mixture.
2 Wrap a narrow strip of nori around middle of each cylinder. Dampen ends of nori strips to seal. Cover with plastic wrap to prevent drying. In a wok or deep pot, heat oil to 360 F (180C). Fry logs, a few at a time, in hot oil about 1 minute or until crisp and golden. Drain briefly on paper towels; place on a wire rack while frying remaining logs. Serve with dipping sauce.

Back