Kimchi Pizza Rolls

Directions

1. 1
   Line a rimmed baking sheet (one that fits in your freezer) with parchment paper and dust evenly with cornstarch.
2. 2
   To make your filling, stir together the shredded cheese, kimchi and sour cream in a medium sized bowl.
3. 3
   Put several of your wonton wrappers on your work surface.
4. 4
   Place about a teaspoon of the filling in the center of each wonton wrapper and press down on the filling to flatten.
5. 5
   Lightly brush the edges of the wrapper with a bit of water to moisten.
6. 6
   Fold the bottom half of the wrapper over the filling, then fold over again and roll so the seam is down.
7. 7
   Press the wonton around the filling to squeeze out any air, then press the edges firmly to seal.
8. 8
   Transfer, seam side down, to the prepared baking sheet.
9. 9
   Repeat with remaining wonton wrappers and filling.
10. 10
    Place a sheet of parchment paper that youve dusted with cornstarch between layers.
11. 11
    Freeze until firm, at least 1 hour.
12. 12
    If you want to freeze them for frying later, wrap the pan tightly in plastic wrap.
13. 13
    According to Americas Test Kitchen, theyll stay good in the freezer for 1 month.
14. 14
    Add about 2 inches of oil to a large Dutch oven (or cast iron skillet, just be careful) and heat over medium-high to about 375 F. Transfer the pizza rolls to the hot oil a few at a time (as many as you can without over-crowding the pan) and cook, stirring and flipping occasionally, until golden brown.
15. 15
    Remove them from the oil using a slotted spoon or kitchen spider and allow to cool and drain for about 5 minutes on a wire rack or a paper towel-lined plate.
16. 16
    Serve with cilantro lime mayo.
17. 17
    To prepare the cilantro lime mayo, thoroughly mix together all ingredients.
18. 18
    Method adapted from Americas Test Kitchen.