Maryland Spring Rolls - Fried Spring rolls with chicken and crab and roasted tomato dipping sauce.
0.5 tsp OLD BAY Seasoning
85g chicken meat, ground
0.5 tsp vegetable oil
85g crab meat
0.5 tsp cilantro, chopped
0.5 tsp mint leaves
28g carrots, julienne
28g Napa cabbage, shredded
1 tbsp mayonnaise
2 tsp green onions, sliced
8 spring roll wrappers
1 large egg, beaten for egg wash
2 tbsp sugar
2 tbsp rice wine vinegar
60g shallots, minced
60g cup tomatoes, oven roasted, minced
4 tbsp vegetable oil
Heat sauté pan with 0.5 tsp oil. Add chicken and season with OLD BAY Seasoning. Cook until chicken is fully cooked. Cool chicken to 40F. Mix crab with cooled chicken, cilantro, mint, carrots, and cabbage. Gently fold in mayonnaise and green onions.
Put one spring roll wrapper on work surface, keeping the remaining wrappers covered with a damp towel. Spread 2 tablespoons of the filling on the long side, leaving a two inch border on each end. Brush the edges with some of the egg wash. Fold the corners of the long side over the filling and roll away from you. Roll up the filling in the wrapper, sealing the roll. Make the remaining rolls in the same manner transferring them as they are ready to parchment lined sheet tray.
In a deep fryer, heat oil to 375F and fry spring rolls in batches, turning them for two to three minutes or until they reach an internal temperature of 160F. Transfer cooked rolls to a rack.
In a small mixing bowl stir together sugar and vinegar until the sugar is dissolved. Add in shallots, jalapeno, and diced tomatoes. Emulsify in the oil whisking as you pour the oil.
Cut spring rolls on the diagonal. Place four pieces on each plate. Garnish with choice of cilantro, lime wedge or sliced carrots and cabbage. Put 2 tablespoons of roasted tomato dipping sauce in a ramekin.