Walnut Cream Cheese Rolls: A Healthy Snack Enhanced with Sweetness and Nutty Richness
A Special Recipe to Enjoy Nutritious Walnuts More Deliciously and Healthily with Cream Cheese
Looking for a healthier way to enjoy the popular sweet snack, candied walnuts? Discover a recipe that’s packed with nutrients and satisfyingly filling, yet light and guilt-free! Introducing ‘Walnut Cream Cheese Rolls,’ perfect as a meal replacement. Experience the fantastic combination of nutty flavor, creamy cheese, and sweet candied walnuts!
For the Rolls- 2 bowls of cooked rice (warm)
- 1 cucumber
- 4 imitation crab sticks
- 2 sheets of seaweed (gim, suitable for rolling)
- 4 tablespoons cream cheese
- 1/2 teaspoon salt
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 1/2 paper cup of walnuts (approx. 8 pieces)
For the Candied Walnuts- 1 paper cup of walnuts (approx. 16 pieces)
- 1 tablespoon cooking wine (mirin or sake, for aroma and gloss)
- 2 tablespoons oligosaccharide (adjust sweetness)
- 2 tablespoons water
- 1 paper cup of walnuts (approx. 16 pieces)
- 1 tablespoon cooking wine (mirin or sake, for aroma and gloss)
- 2 tablespoons oligosaccharide (adjust sweetness)
- 2 tablespoons water
Cooking Instructions
Step 1
First, prepare the walnuts for the rolls. Finely chop 1/2 paper cup of walnuts (about 8 pieces) with a knife or process them in a food processor. It’s good to leave some texture rather than grinding them too finely.
Step 2
Wash the fresh cucumber (1 piece) thoroughly. Using a peeler, remove the skin in a spiral pattern. Then, thinly slice it into julienne strips. Lightly pat the julienned cucumber with paper towels to absorb excess moisture, which prevents the rolls from becoming soggy.
Step 3
Shred the 4 imitation crab sticks lengthwise, following their natural grain. Shredding them too thinly might reduce the texture, so aim for a moderate thickness.
Step 4
Now, let’s make the candied walnuts. In a dry pan over low heat, toast 1 paper cup of walnuts (about 16 pieces) until lightly golden brown, being careful not to burn them. Once lightly toasted, add 1 tablespoon of cooking wine, 2 tablespoons of oligosaccharide, and 2 tablespoons of water. Stir continuously over medium-low heat until the mixture thickens and becomes glossy. Keep a close watch to prevent burning.
Step 5
In 2 bowls of warm cooked rice, add 1/2 teaspoon of salt, 2 tablespoons of vinegar, and 1 tablespoon of sugar. Mix well to combine. Add the chopped walnuts prepared earlier and gently mix with a spatula, being careful not to mash the rice grains, to ensure the seasoning and walnuts are evenly distributed.
Step 6
Place 2 sheets of seaweed (gim) on a bamboo sushi mat, slightly overlapping if necessary. Spread the seasoned rice thinly and evenly over the seaweed, leaving about a 1 cm border at the top edge. Cover the rice with plastic wrap and gently press down with the mat to shape it. Carefully flip the seaweed and rice together so the rice side is now facing down.
Step 7
With the seaweed facing up, spread 4 tablespoons of cream cheese thinly over the rice. Then, arrange the julienned cucumber, shredded imitation crab sticks, and the candied walnuts evenly on top. Using the bamboo mat, roll everything up tightly, similar to making sushi rolls. Rolling with the plastic wrap still on helps prevent the seaweed from tearing.
Step 8
Once tightly rolled, slice the Walnut Cream Cheese Rolls into bite-sized pieces. Dipping the knife in water before slicing can help prevent the rice from sticking to the blade, resulting in cleaner cuts. Enjoy the rolls as they are, or serve with soy sauce or mayonnaise according to your preference.
