Kimchi “Pizza Rolls”

Line a rimmed baking sheet (one that fits in your freezer) with parchment paper and dust evenly with cornstarch.

To make your filling, stir together the shredded cheese, kimchi and sour cream in a medium sized bowl.

Put several of your wonton wrappers on your work surface. Place about a teaspoon of the filling in the center of each wonton wrapper and press down on the filling to flatten. Lightly brush the edges of the wrapper with a bit of water to moisten. Fold the bottom half of the wrapper over the filling, then fold over again and roll so the seam is down. Press the wonton around the filling to squeeze out any air, then press the edges firmly to seal.

Transfer, seam side down, to the prepared baking sheet. Repeat with remaining wonton wrappers and filling. Place a sheet of parchment paper that you’ve dusted with cornstarch between layers.

Freeze until firm, at least 1 hour. If you want to freeze them for frying later, wrap the pan tightly in plastic wrap. According to America’s Test Kitchen, they’ll stay good in the freezer for 1 month.

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. 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. Serve with cilantro lime mayo.

To prepare the cilantro lime mayo, thoroughly mix together all ingredients.

Method adapted from America’s Test Kitchen.