Lox in a Roll


OK, yeah I missed the Turkey Day post, but I promise I’ll get back to it. Until then, here’s a little creation I came up with for a party. Lox in a Roll. These little bundles of joy are filled with Nova Lox, goat cheese, capers and red onion.
inside ©2009 JR Prospal
Here’s what the inside looks like with everything stacked in the center.
rolled ©2009 JR Prospal
This is what they look like rolled up. They are folded like a burrito, sides over first, roll forward, seal, pinch the sides closed.
lox in a roll ©2009 JR Prospal

And here are the little darlings after deep frying, draining, and served with a sour cream and dill sauce.

These rolls make a great appetizer for a holiday meal. If any of you readers (someone is reading this, right?) make these, snap off a photo, and send ’em in. I’m curious how well they are received…at work two batches went in no time.

Lox in a Roll

Nova lox, cut into 1”x1/2” chunks
Goat cheese, cut into 1”x1/2” chunks
Nonpariel capers, drained, rinsed, and patted dry
Red onion, very thinly sliced, then cut into small pieces
Large round Wonton (Pot Sticker) skins
Oil for deep frying

Heat oil to 350-375°F

With wrapper flat in front of you, dip your finger in some water and spread a ribbon of water around the outer edge facing away from you. Place piece of goat cheese, salmon, 4 capers, three pieces of onion in middle of wrapper. Filling should be horizontally aligned in front of you. Fold sides of skins to cover edges of filling. Lift the edge facing you up and over filling and side flaps, covering filling. Roll away from you, pressing the air out as you roll, sealing the wrapper. Pinch sides so filling is not exposed.

Deep fry until just golden, they will continue to darken out of oil, so they do not burst. NOTE: if the oil begins popping loudly, immediately remove rolls, they are getting ready to burst. Dry on paper towels. Serve with sour cream and dill sauce with some extra little dill tips sprinkled around.



~ by JR Prospal on 15 December 2009.

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