Kimchi Pizza Rolls Recipe

Name: Kimchi Pizza Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Shredded Monterrey Jack; 2 cups Drained And Finely Chopped Kimchi; 3 Tablespoons Sour Cream; 50 pieces Wonton Wrappers (recommended: Nasoya Brand); Vegetable Oil, For Frying; Cornstarch, For Dusting; 2 Tablespoons Chopped Cilantro; 1 Tablespoon Sour Cream; 2 Tablespoons Mayonnaise; 1 pinch Salt; 1 Tablespoon Lime Juice

Servings: persons

2 cups Shredded Monterrey Jack
2 cups Drained And Finely Chopped Kimchi
3 Tablespoons Sour Cream
50 pieces Wonton Wrappers (recommended: Nasoya Brand)
Vegetable Oil, For Frying
Cornstarch, For Dusting
2 Tablespoons Chopped Cilantro
1 Tablespoon Sour Cream
2 Tablespoons Mayonnaise
1 pinch Salt
1 Tablespoon Lime Juice

1
Line a rimmed baking sheet (one that fits in your freezer) with parchment paper and dust evenly with cornstarch.
2
To make your filling, stir together the shredded cheese, kimchi and sour cream in a medium sized bowl.
3
Put several of your wonton wrappers on your work surface.
4
Place about a teaspoon of the filling in the center of each wonton wrapper and press down on the filling to flatten.
5
Lightly brush the edges of the wrapper with a bit of water to moisten.
6
Fold the bottom half of the wrapper over the filling, then fold over again and roll so the seam is down.
7
Press the wonton around the filling to squeeze out any air, then press the edges firmly to seal.
8
Transfer, seam side down, to the prepared baking sheet.
9
Repeat with remaining wonton wrappers and filling.
10
Place a sheet of parchment paper that youve dusted with cornstarch between layers.
11
Freeze until firm, at least 1 hour.
12
If you want to freeze them for frying later, wrap the pan tightly in plastic wrap.
13
According to Americas Test Kitchen, theyll stay good in the freezer for 1 month.
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
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
Serve with cilantro lime mayo.
17
To prepare the cilantro lime mayo, thoroughly mix together all ingredients.
18
Method adapted from Americas Test Kitchen.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Shredded Monterrey Jack, 2 cups Drained And Finely Chopped Kimchi, 3 Tablespoons Sour Cream, 50 pieces Wonton Wrappers (recommended: Nasoya Brand), and more.

Yes, Kimchi Pizza Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kimchi Pizza Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions