|
Read
more about
Daisy In The News...
Click Here to see all my photo sets.
Clique Aqui para ver todas de mis fotos.
|
Caribbean Spring Rolls
For the Filling:
2 tablespoons olive oil
1 medium yellow onion, cut into ½-inch dice (about 1 ¾ cup)
2 links hot or sweet Spanish chorizo (about 7 ounces), cut into ¼-inch dice (about 1 ½ cups)
2 medium, mostly-ripe (more or less equal parts yellow and black peels) plantains, peeled and cut into ¼-inch dice (2 generous cups)
1 pound small (about 40 per pound) shrimp, peeled, deveined and cut crosswise into 4 pieces each (about 2 cups)
Kosher or fine sea salt and freshly ground pepper
½ small (about 2-pound) Napa cabbage, cored and finely chopped (about 4 cups)
½ cup chopped fresh cilantro (include all but the thickest stems)
Juice of 1 lime
24 (7-inch square) spring roll wrappers
1 egg, well beaten
For the Sprinkling Sauce and Frying:
¼ cup soy sauce
¼ teaspoon grated fresh ginger
Vegetable oil
Makes 24 rolls (about 8 cups filling).
Make the filling:
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, just until it turns translucent, about 4 minutes. Add the chorizo and cook, stirring, until the chorizo is shiny and fragrant, about 3 minutes. Stir in the shrimp, season lightly with salt (careful with the salt because of the chorizo) and pepper. Stir and cook for a minute or two. Gently stir in the plantain and cook until the shrimp is cooked through, about 2 minutes. Remove from the heat and cool.
When cool, stir in the napa cabbage, cilantro and lime juice. Season with salt and pepper to taste.
Make the spring rolls:
Place a spring roll wrapper on the countertop with one of the corners pointing toward you. Scoop 1/3 cup of the filling onto the center of a spring roll wrapper and spread it out to make a 1-inch wide rectangular strip that covers the center of the wrapper and runs from right to left leaving a 1-inch border on either side. Fold the corner pointing toward you over the filling, pressing it down gently so it hugs the filling. Fold the left and right corners over the filling, making sure no filling is peeking through the ends—tuck and pleat as necessary to keep the filling enclosed. Brush the edges of the corner of the wrapper farthest from you with beaten egg. Starting at the bottom, roll the spring roll up into a snug but not-too-tight bundle. Make sure the egged edges are sealed and no filling is visible. If you can see any gaps, that means oil will seep into the filling during frying—not a pretty picture. The spring rolls can be made up to a few weeks in advance and frozen. Line them up on a parchment or wax paper-lined baking sheet and freeze until solid before transferring them to a sealable plastic bag. Before cooking, spread them out so they aren’t touching on a baking sheet and defrost them at room temperature for about 30 minutes before frying.
To serve:
Stir the soy sauce and ginger together in a small bowl and set aside. Pour enough oil into a wide, deep skillet to fill about 2 inches. Heat over medium heat until the tip of the handle of a wooden spoon gives off a very lively sizzle (about 390 F). Very carefully, slip as many of the spring rolls into the oil as will fit without bumping into each other. Fry until the underside is deep golden brown and blistered, about 2 minutes. Flip and repeat. Drain on a baking sheet lined with paper towels and fry the next batch.
When all are fried, cut the rolls in half on a pronounced diagonal. Arrange the halves cut side up on a platter. If you have one, choose a wide shallow serving bowl or platter with a “well” in the center so you can prop up the cut rolls side by side, which will make it easy to sprinkle the sauce over the filling as well as keep the rolls warm and keep the filling from spilling out. Give the soy-ginger mix a good stir and sprinkle it very lightly over the filling.
Serve immediately.
|
