Category Archives: spring rolls

Mexican Chili Dynamites

Prep: 20 minutes | Cook: 25 mins | Yield: 25 dynamites


Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 5 cloves garlic, diced
  • 1 ½ pounds ground pork
  • 1 ½ teaspoons taco seasoning mix
  • Salt and pepper
  • 25 Mexican green chili peppers, thumb size
  • 1 ½ cup, or 20 long strips cheddar cheese
  • 1 (8 oz) package cream cheese, or more, cut into long strips
  • 25 spring roll (lumpia) wrappers, or 12 wrappers, halved
  • 2 extra-large eggs, beaten
  • 1 ½ – 2 cups Panko bread crumbs
  • 3-4 cups vegetable oil, for frying

Directions 

Heat olive oil in a pan over medium heat. Add onion and garlic, and sauté for 3 minutes, or until translucent. Add ground pork and taco seasoning. Season with salt and pepper and cook for another 5 minutes. Remove from heat and set aside.

Rinse the chiles and cut them longitudinally (like creating a slit from the head of the chili and near its tip). Remove the seeds and core (This would eliminate the spiciness if you prefer mild), but leaving the stalk/tip of the chiles.

Meanwhile, beat the eggs in a medium bowl. Place the panko bread crumbs on another bowl and season with garlic powder, salt and black pepper. Set aside.

Stuff each chili with cooked meat, and then top with cheddar cheese and cream cheese. Wrap the stuffed chile with lumpia wrapper, as you would a spring roll or lumpia. When done wrapping, heat the vegetable oil in a deep frying pan over medium heat. Dip wrapped chiles in the beaten eggs. Coat with panko bread crumbs and fry for 5-7 minutes, or until golden brown. Transfer to a paper towel-lined plate. Repeat the process until finished. Serve hot.

Tip: You can use Jalapeños as a substitute for Mexican chiles. You may also wanna cut the wrapper into half. The thinner the wrapper the crispier you get.

Note: Do not remove the seeds should you want it really spicy. 😉

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Shrimp Spring Rolls with Hoisin-Peanut Dipping Sauce

Prep: 45 minutes | Cook: 8-10 mins | Yield: 6-8 servings


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Ingredients 

Spring Rolls:

  • 1 pound shrimp, cooked, peeled, halved lengthwise
  • ½ pound fine rice vermicelli, cooked
  • 2 cups romaine lettuce, finely shredded
  • 1 medium cucumber, halved lengthwise, and thinly sliced
  • 1 carrot, julienned
  • ¼ cup sliced green onion
  • 20-25 fresh cilantro sprigs
  • 20-25 fresh mint leaves
  • 20-25 fresh basil leaves
  • 16 10-inch (round) rice paper wrapper

Directions

Cook the rice vermicelli according to package directions, strain and set aside.

Assemble the rolls 1 at a time. Dip 1 spring roll wrapper into lukewarm water and immediately transfer to a clean, slightly wet flat surface. (Wrapper will soften within seconds.) Lay 4 shrimp halves in a horizontal line across the center of each wrapper and top with a few tablespoons of cooked vermicelli. Top the vermicelli with 1 or 2 slices of cucumber, 2 tablespoons or so of the shredded romaine, 4 mint leaves, 2 sprigs of cilantro, and 4 basil leaves. Place a few sticks of carrot julienne along the top of the filling ingredients. Carefully pull the lower edge of the wrapper up and over the filling. Fold the 2 sides inward over the filling and press to seal. Work carefully so as not to tear the wrapper, double the wrap if needed. Once both sides are folded inward over the filling, roll the spring roll upwards so that the filling is tightly contained and roll up to seal. Set the spring roll aside on a plate, covered with a damp paper towel. Repeat with the remaining wrappers and filling. Serve with the Peanut-Hoisin dipping sauce.

Hoisin-Peanut Dipping Sauce

Peanut-Hoisin Sauce in the making...
Hoisin-Peanut Dipping Sauce
  • 2 tablespoons peanut oil
  • 3 garlic cloves, minced
  • 2 teaspoons chili paste
  • 2 teaspoons tomato paste
  • 1 cup (low sodium) chicken stock, or water
  • 1 tablespoon sugar
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sriracha sauce, optional

Heat the oil in a small saucepan and, when hot, add the garlic, chile paste, and tomato paste, and cook until garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, simmer for 3 minutes. Remove from the heat and cool slightly before serving.

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