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1
Line a rimmed baking sheet (one that fits in your freezer) with parchment paper and dust evenly with cornstarch.
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2
To make your filling, stir together the shredded cheese, kimchi and sour cream in a medium sized bowl.
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3
Put several of your wonton wrappers on your work surface.
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4
Place about a teaspoon of the filling in the center of each wonton wrapper and press down on the filling to flatten.
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5
Lightly brush the edges of the wrapper with a bit of water to moisten.
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6
Fold the bottom half of the wrapper over the filling, then fold over again and roll so the seam is down.
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7
Press the wonton around the filling to squeeze out any air, then press the edges firmly to seal.
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8
Transfer, seam side down, to the prepared baking sheet.
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9
Repeat with remaining wonton wrappers and filling.
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10
Place a sheet of parchment paper that youve dusted with cornstarch between layers.
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11
Freeze until firm, at least 1 hour.
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12
If you want to freeze them for frying later, wrap the pan tightly in plastic wrap.
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13
According to Americas Test Kitchen, theyll stay good in the freezer for 1 month.
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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.
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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.
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16
Serve with cilantro lime mayo.
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17
To prepare the cilantro lime mayo, thoroughly mix together all ingredients.
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18
Method adapted from Americas Test Kitchen.
