Recipe: Spring Rolls

Recipe courtesy of "No Passport Required"

Spring Rolls​

Course: Entree

Theme: Family Friendly, Seafood

While exploring the city Vietnamese population in New Orleans for "No Passport Required," Marcus Samuelsson was inspired to develop this spring rolls recipe.

Ingredients

• 8 spring roll wrappers
• 4 finely chopped raw shrimp
• 2 chicken thighs, raw finely chopped
• 1/2 lb minced pork
• 1 tbsp cilantro
• 1 tsp ginger, chopped
• 1 tsp garlic chopped
• 1 tbsp soy
• 2 tbsp chopped scallions
• 2 tbsp shredded carrots
• 2 tbsp Chinese plum sauce
• 1tbsp gochujang
• Salt, to taste
• 4 large butter lettuce leaves
• 2 tbsp shredded kimchi
• 4 sprigs cilantro

Sweet Green Chili Dipping Sauce

• 2 green chilies
• 2 tbsp soy
• 2 poblano peppers
• 2 cloves garlic
• 1 inch ginger
• Juice from 1 lemon
• 1 tbsp brown sugar
• 1 tbsp honey
• 2 tsp fish sauce
• 1 cup water
• 1 tsp cilantro, finely chopped
• 1 tsp scallion, finely chopped

 Directions

In a large bowl, mix all ingredients together. Season w salt. Mix well to completely combine.

Lay out all 8 wrappers.

Divide filling mixture into 8 portions on the wrappers, wrap up the rolls tightly.

In a deep flying pan or sauce pot, add enough oil to fill the pot just under halfway full and heat to 375 degrees. Drop in rolls 2 at a time and cook until golden, about 3-5 min turning occasionally.

On a plate, arrange 4 large leaves of lettuce.

In each lettuce leaf, place 2 spring rolls, a bit of the kimchi and a sprig of cilantro. Rolls up the lettuce wraps.

Serve with sweet green chili dipping sauce (below.)

For the Sweet Green Chili Dipping Sauce:
In a large pot, sweat green chilies, soy, ginger, garlic, poblano peppers.

Add in brown sugar, honey, fish sauce, water.

Bring to a boil and let simmer for 5 min. Then remove from heat and allow to cool completely.

Stir in cilantro, scallion, and lemon juice.