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| Venetian Spring Rolls |
| 4 servings of 2 pieces each |
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| Ingredients |
8 spring roll wrappers
4 oz langoustino meat
4 oz jumbo blue crab
2 oz carrot, julienne
2 oz zucchini, julienne
2 oz chiffonade of basil
1/4 C Nappa cabbage, shredded
1/4 C Swiss chard (cut length wise)
1 oz sliced garlic
2 oz extra-virgin olive oil
salt and pepper
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| Method |
| Lightly sauté all vegetables with sliced garlic and extra-virgin olive oil.
Fold in shell fish.
Drain on paper towels.
Lay out spring roll wrappers.
Put 2 ounces of mixture in center of each wrapper.
Tuck in sides of wrapper at 1/2-way mark.
Roll again.
Wet point (remaining 1/2 inch of wrapper) with water to form bond.
Use all seafood between 8 wraps.
Deep fry at 375 degrees in soy oil.
Drain on paper towels.
Serve over remaining vegetable slaw.
Serve with dipping sauce of choice. |
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