This is a great way to use up leftover spring roll wrappers or gyoza skins! It makes quite an elegant snack for entertaining guests These are just like the Indian papads If you make them spicy, they're great with beer!
Slice the spring roll wrapper into fourths in crosshair cuts (or use your hands to tear them apart), then deep fry in oil. If using gyoza skins, fry them as-is.
When you put them into the oil, quickly poke down in the center with cooking chopsticks to shape the skins or wrappers into cups.
Once browned, remove from the oil and set on their sides to drain the excess oil. It should only take about 10-20 seconds to fry. Once cooled, transfer to a dish.
Finely chop the onion, shiso, and mitsuba. If you thinly slice then finely chop the onions, they won't be so spicy.
Cut the green pepper and cherry tomatoes into 1 cm chunks.
Combine Steps 4 and 5 in a bowl and sprinkle on about 10 drops of lemon juice, 3 or 4 drops of Tabasco, and some black pepper and salt and mix. Adjust the seasonings to taste.
Cut the cheese into 1 cm squares about 5 mm thick. If using sliced cheese, cut into fourths. Top Step 3 with cheese.
Top the cheese from Step 7 with the mixture from Step 6 and serve. The moisture will come out, so top with the vegetables just before eating.
Story Behind this Recipe
I had just one spring roll wrapper leftover after making spring rolls, so I made this to use it up and my husband was quite pleased. I thought they tasted just like papad crisps.
You can replace the cucumbers and celery with whatever you have in your refrigerator If you add parsley or fresh coriander, the fragrance will be even stronger and it will have even more flavor. The fried skins or wrappers will wilt as the moisture comes out, so don't top with the vegetables until serving.