A3 Cheese Roll (3) Recipe

In a medium bowl, beat the room-temperature cream cheese until smooth using a fork or small whisk so there are no lumps.

Fold in the finely chopped imitation crab meat, sliced green onion, sugar, soy sauce, white pepper, and sesame oil. Mix until evenly combined. Taste and adjust seasoning if necessary. Chill the filling for 10–15 minutes to firm up slightly (this makes wrapping easier).

Prepare a small bowl with the beaten egg (and 1 tsp water, if using) to act as glue.

Lay one wonton wrapper on a clean work surface with a corner pointing toward you (diamond orientation). Place about 1 tablespoon of the chilled filling slightly below the center of the wrapper.

Fold the bottom corner up over the filling toward the top corner to create a triangle, pressing gently to remove air. Brush the top corner edge with a thin line of beaten egg and continue to roll the triangle tightly toward the remaining top corner to form a small cigar/roll. Press the end to seal. Repeat with remaining wrappers and filling (should yield about 12 rolls).

Place assembled rolls on a parchment-lined tray and chill in the refrigerator for 10 minutes to help them hold shape while frying.

Pour oil into a deep, heavy pot or wok to a depth of about 2–3 inches (approx. 4 cups) and heat over medium-high heat. Clip a deep-fry thermometer to the pot and heat oil to 350°F (175°C). If you don't have a thermometer, test by dipping the corner of a wrapper — it should sizzle immediately and brown in about 30–45 seconds.

Working in small batches (3–4 pieces), carefully lower chilled rolls into the hot oil with a slotted spoon, seam side down first. Fry, turning occasionally, until evenly golden brown and crisp, about 2–3 minutes per batch.

Use a slotted spoon to transfer fried rolls to a wire rack set over a sheet tray or paper towels to drain. Keep warm in a low oven (200°F / 90°C) if frying in multiple batches.

While frying, combine ketchup, rice vinegar, brown sugar, pineapple juice, and soy sauce in a small saucepan over medium heat. Stir to dissolve the sugar and bring to a gentle simmer.

Mix the cornstarch with 1 tablespoon water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook for 1–2 minutes until slightly thickened. Remove from heat and let cool slightly. Transfer to a small dipping bowl.

Optional: sprinkle toasted sesame seeds into the sauce or on the finished rolls and garnish with sliced green onion.

Arrange the hot cheese & imitation crab rolls on a serving platter. Serve immediately with the sweet & sour sauce on the side for dipping.

Recommend serving: 3 rolls per person as an appetizer.