Shrimp, Sausage & Sugar Snap Pea Spring Rolls w/ Habanero Garlic Scape Dipping Sauce




Shrimp, Sausage & Sugar Snap Pea Spring Rolls w/ Habanero Garlic Scape Dipping Sauce


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Shrimp, Sausage & Sugar Snap Pea Spring Rolls w/ Habanero Garlic Scape Dipping Sauce

60 Wonton Wrappers

½ cup shredded cabbage

¼ cup shredded carrot

½ cup minced sweet onion

½ lb. sweet Italian sausage, casing removed

½ lb. shrimp; shell removed; deveined; and cut into bite size pieces

1 tablespoon minced garlic

2 tablespoon fresh parsley ;chopped

1 package Good seasons dry dressing mix

1 tablespoon fish sauce

4 tablespoons olive oil

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

3-4 cups La Spagnola Oil for frying

Egg wash~ 1 large egg plus 1 tablespoon water beaten well

Habanero Garlic Scape Dipping Sauce Ingredients

2 Habanero pepper seeded

2 garlic scapes coarsely chopped

1 cup rice vinegar

2 tablespoon dark brown sugar

2 tablespoon soy sauce

2 tablespoon sesame oil

¼ teaspoon kosher salt

¼ teaspoon freshly ground pepper

 Step-by-Step Dipping Sauce

1  place all ingredients in bowl of mini chopper fitted with metal blade;  pulse chop 30 seconds

2  transfer to serving bowl

Step-by-Step Spring Roll

1   heat 2 tablespoons olive oil in medium size fry pan over high heat setting

2  add sausage meat; using a slotted spoon scramble sausage cook thoroughly

3  transfer cooked sausage to a colander and drain excess juices

4  return sausage to pan; add Good Seasonings Dry Dressing mix and parsley; mix well;  cook 1 minute; reserve mixture in large mixing bowl

5   return frying pan to high heat; add 2 tablespoon olive oil; add carrots, onion, celery and garlic; stir;  cook 2 minutes

6   add cabbage, cook one minute

7  add fish sauce, salt and pepper; mix well

8  add shrimp and sugar snap peas; cook until shrimp begin to turn pink

9   fold in reserved sausage meat; continue to cook 2-3 minutes over high heat until all shrimp are cooked

10  transfer spring roll filling to large bowl and allow to cool 5 minutes

Note~ Filling mixture can be stored in an airtight container in the refrigerator for 24 hours

Step-by-Step Spring Roll Assembly

1  place wonton squares on the diagonal on a piece of wax paper or clean work surface

2  brush each square with egg wash

3  fix 1 tablespoon filling onto the lower middle of each won ton wrapper

4  fold bottom corner of wrapper up and away from oneself, over the filling

5  fold both sides in towards the center

6  tuck and roll remainder of the wonton wrapper tightly sealing in filling

7  Repeat steps 1-6 cover prepared spring rolls with damp paper towel while rolling remaining spring rolls

Note~ Spring rolls can be frozen for up to one month. Evenly space spring rolls across a large sheet of wax paper and fold them up in rows. Transfer wrapped spring rolls in a large gallon Ziploc freezer bag, and freeze on a flat surface in freezer. Carefully place frozen spring rolls directly into hot oil, using long kitchen tongs, do not defrost.

8  heat La Spagnola oil in a large fry pan over high heat

9   working in batches, carefully place spring rolls in hot oil, cook until golden in color approximately 1 minute, using kitchen tongs turn spring rolls and continue to cook until golden on both sides

10  carefully transfer golden spring rolls to paper towel lined cookie sheet fitted with wire rack

11  arrange warm spring rolls and habanero pepper dipping sauce on serving platter; serve warm



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