Makes 16 to 20 rolls
1 pound small shrimp, peeled, deveined
1/2 pound black cod (sablefish), or bass, cut into 1-inch dice, skinned
1/2 pound bay scallops
1 tablespoon finely chopped fresh ginger
1/2 cup scallion whites, sliced 1/8-inch thick
1/4 cup chopped fresh cilantro
1 teaspoon toasted sesame oil
1/2 cup Citrus-Mint Syrup
Kosher salt and freshly ground black pepper
16 to 20 lumpia wrappers
1 egg beaten with 1/4 cup water, for egg wash
Canola oil, for frying
Prepare a fryer or stockpot filled 1/3-full with canola oil heated to 375 degrees. To make the filling: in a food processor, combine shrimp, fish, scallops, egg, ginger, scallion whites, cilantro and sesame oil. Season with salt and pepper and pulse to finely chop; do not puree. Check for flavor by microwaving or sauteing a small portion. Have a small bowl of water handy to wet your fingertips. Place a lumpia wrapper on a work surface with a corner near you. Place about 2 tablespoons of filling a little above the corner and bring the near corner of the wrapper over the filling to enclose it. Brush the edges with egg wash, roll tightly toward the middle of the wrapper, then fold in the sides and continue to roll to make a sticklike spring roll 1/4- to 1/2-inch in diameter. Make the roll as thin as possible. Rest the roll seam-side down for 2 minutes and repeat with the remaining wrappers and filling. Add the lumpia rolls, in batches, to the hot oil and fry until golden brown and delicious, about 5 minutes. Remove with a large-mesh strainer and drain on paper towels. To serve, stand the lumpias in a large glass and serve with a dipping bowl of Citrus-Mint Syrup.
d'Arenberg Footbolt ShirazSpicy, ripe peppery mulberry and blackberry fruit aromas. Rich chocolate, stewed plum and cinnamon follow. Has an integrated oak tannin, which provides great texture to support the plum, black currant and blackberry mid-palate flavors. A long, velvety, fine-grained tannin finish. The spiciness complements the spice in the lumpias.