 Seafood Spring Rolls 'Sticks' With a Citrus Dipping Sauce
Copyright, 1999, Ming Tsai, All Rights Reserved
2 cups master seafood mixture (see seafood Shumai recipe)
1 package lumpia wrappers
1 egg with 2 ounces of water
1 lemon, juiced
1 lime, juiced
1/4 cup thin soy sauce
1/8 cup mint leaves, chiffonade
Lay out a lumpia wrapper with corner facing you. Place a small
mound of the
seafood mixture at the bottom, moisten edges with
egg wash, and roll bottom
corner towards the middle. Roll very long
and thin spring roll ‘sticks’.
Fold in both sides and continue rolling.
Finish roll and let rest. Deep fry at
350 degrees F until golden brown,
about 5 minutes. Drain on paper towels. Mix
together citrus juices,
soy sauce and mint.
Slice spring rolls in half on the bias and place on a lined plate with
mint
sprigs. Serve with small bowl of dipping sauce.
Wine Suggestion: Goldwater Dog Point Marlborough Sauvignon Blanc 1998
Master Seafood Mixture:
1 pound rock shrimp, diced
1 pound Chilean sea bass, diced
1 pound bay scallops, diced
1 egg
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 cup chopped scallions
1/4 cup chopped cilantro
Salt and white pepper
In a food processor, add shrimp, bass, scallops, egg, ginger, and
sesame oil.
Pulse only a little bit to bring ingredients together.
Transfer to a large bowl
and fold in scallions and cilantro.
Season with salt and pepper.
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 5 minutes
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