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Home| Seafood Spring Rolls 'Sticks' With a Citrus Dipping Sauce
Seafood Spring Rolls 'Sticks' With a Citrus Dipping Sauce
Seafood Spring Rolls 'Sticks' With a Citrus Dipping SauceSeafood 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

Copyright 2013 Ming Tsai