Cooking with Josh: California Roll Pinwheels with Wasabi Sour Cream Dip

Cooking with Chef Josh
California Roll Pinwheels with Wasabi Sour Cream Dip

1 pckg Spinach Tortilla Wraps
2 pckgs of crab meat (real or immatation according to affordability)
2 lb soft cream cheese
4 tbsp toasted black sesame seeds
1 tsp Ground Ginger
2 tsp dried cilantro leaves
1 tbsp Asian seasoning sauce (sweetened soy sauce)
2 carrots shredded
2 to 3 whole avocados sliced

Wasabi Sour Cream Dip

16 oz pckg Sour cream
1/2 tube wasabi paste
2 tsp Asian seasoning sauce
1 tsp Ground Ginger


Combine cream cheese, sesame seeds, ginger, cilantro, seasoning sauce
until completely mixed. Lay out spinach tortilla one or two at a time and
spread evenly across making sure to go all the way to the edge at the top
and bottom but not the sides. Sprinkle with shredded carrots all the way
across. Lay sliced avocado across the bottom and place crab meat on top.
Roll the edge over the top of crab and avocado tightly, then roll making
sure it is tight but not tearing the tortilla. Repeat process until cream
cheese mix runs out and wrap all the rolls in parchment paper or plastic
wrap and refridgarate over night or a few hours to let cream cheese reset.
When ready to serve cut off empty ends then slice at an angle and place on
serving dish. For sauce combine all ingredients and mix completely and
place in dip bowl. Garnish with shredded carrots and dried cilantro

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