Cheese Roll (3) Recipe

Soften the cream cheese: let it sit at room temperature for 15–20 minutes or microwave in 5–7 second bursts until slightly softened but not melted.

In a medium bowl, combine the softened cream cheese, finely chopped imitation crab meat, sliced green onion, soy sauce, sesame oil, sugar, and a pinch of white pepper. Mix until evenly distributed and smooth. Taste and adjust seasoning if needed.

Prepare a clean work surface and keep the wonton wrappers covered with a slightly damp towel so they don’t dry out.

Lightly dust each wonton wrapper with a little all-purpose flour to prevent sticking (optional). Place one wrapper on the work surface, oriented as a diamond.

Place about 1 heaping teaspoon (approximately 12–15 g) of the cream cheese/crab filling in the center of the wrapper, leaving the edges clear.

Dip your fingertip in the cold water and moisten two adjacent edges of the wrapper (about 1/4 inch). Fold the wrapper over the filling to form a triangle or roll it into a small cigar/egg-roll shape, pressing the edges firmly to seal. Ensure there are no air pockets. Repeat with remaining wrappers and filling (should yield ~24 small rolls).

For extra security, fold the ends under the roll and press to seal so filling doesn't leak during frying.

Heat oil

Pour enough neutral oil into a deep, heavy-bottomed skillet or pot to reach about 1 to 1.5 inches deep (or use a deep-fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, drop a small piece of wrapper into the oil — it should sizzle and rise to the surface within a few seconds.

Fry in small batches (4–6 rolls at a time depending on pot size) to avoid overcrowding and temperature drop. Fry rolls, turning occasionally, until golden brown and crisp on all sides, about 1.5–2.5 minutes per batch.

Use a slotted spoon or spider to transfer fried rolls to a paper towel–lined plate to drain excess oil. Let cool for 1–2 minutes before serving; the filling will be very hot.

Maintain oil temperature between batches, adjusting heat as necessary.

In a small saucepan or skillet, combine ketchup, rice vinegar, sugar, and water. Stir over medium heat until the sugar dissolves and mixture begins to simmer.

Mix the cornstarch with an equal small amount of cold water to make a slurry, then slowly whisk the slurry into the simmering sauce. Cook for 30–60 seconds until sauce thickens slightly. Remove from heat and stir in sesame seeds if using. Taste and adjust sweetness or acidity.

Transfer to a small serving bowl for dipping.

Arrange the hot cheese rolls on a serving platter with the sweet-and-sour sauce on the side. Serve immediately so the wrappers stay crisp.

Optional: garnish the sauce with additional sliced green onion or toasted sesame seeds.