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Master Rice Paper Technique
Shrimp-Cucumber Summer Rolls
Chicken and Mango Summer Rolls
Crispy Caramelized Shallot and Pork Spring Rolls
Rice Paper Philly Cheesesteak
Todd
English's Warm Lobster Summer Rolls with Brown Butter Morel Sauce
WINE NOTES
Grant Burge Kraft Sauvignon
Blanc, Austraila: Light green hue comes
from cooler climate fruit. Grassy, typical sauvignon blanc
characters with prominent aromas of tropical fruit salad (pineapple,
kiwi, lilikoi). Clean and refreshing acid with good length of
finish.
Robert Sinskey Pinot Blanc, Los Carneros: Aromatic with notes
of jasmine and honeysuckle. Rich mouthfeel with bright acidity pairs
well with food, especially lobster.
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Crispy Caramelized Shallot and
Pork Spring Rolls
Serves 4
- 1 cup caramelized shallots
- 1 pound naturally fed ground pork
- 1 cup shredded carrots
- 8-12 softened Rice Paper Wrappers
- Red leaf lettuce, tender inner leaves
- Dipping Sauce (recipe below)
- Kosher salt and freshly ground black pepper
Prepare a fryer or medium stock pot filled 1/3
the way up with canola oil at 350 degrees. In a large bowl, mix the
shallots, pork and carrots and season. Check for flavor by
microwaving or sautéing a small portion. Lay out softened Rice
Paper, top with pork mix, roll tightly and let rest, seam-side down,
for a little less than a minute. Fry until GB&D (golden brown and
delicious), about 6-8 minutes. Serve spring rolls on lettuce leaves
accompanied by a bowl of dipping sauce.
Dipping Sauce
Makes about 3/4 cup
- 1/4 cup fish sauce
- Juice of 4 limes
- 2 teaspoons sugar
- 2 fresh Thai bird chiles, minced
- 2 tablespoons shredded carrots
In a small bowl, combine all ingredients.
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