Spring Rolls

No-Passport-Required-NOLA-SpringRolls

While exploring the city Vietnamese population in New Orleans for No Passport Required, Marcus Samuelsson was inspired to develop this spring rolls recipe.

Ingredients

  • 8 spring roll wrappers
  • 4 finely chopped raw shrimp
  • 2 chicken thighs, raw finely chopped
  • 1/2 lb minced pork
  • 1 tbsp cilantro
  • 1 tsp ginger, chopped
  • 1 tsp garlic chopped
  • 1 tbsp soy
  • 2 tbsp chopped scallions
  • 2 tbsp shredded carrots
  • 2 tbsp Chinese plum sauce
  • 1tbsp gochujang
  • Salt, to taste
  • 4 large butter lettuce leaves
  • 2 tbsp shredded kimchi
  • 4 sprigs cilantro
  • Sweet Green Chili Dipping Sauce
  • 2 green chilies
  • 2 tbsp soy
  • 2 poblano peppers
  • 2 cloves garlic
  • 1 inch ginger
  • Juice from 1 lemon
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 2 tsp fish sauce
  • 1 cup water
  • 1 tsp cilantro, finely chopped
  • 1 tsp scallion, finely chopped

Directions

  1. In a large bowl, mix all ingredients together. Season w salt. Mix well to completely combine.
  2. Lay out all 8 wrappers.
  3. Divide filling mixture into 8 portions on the wrappers, wrap up the rolls tightly.
  4. In a deep flying pan or sauce pot, add enough oil to fill the pot just under halfway full and heat to 375 degrees. Drop in rolls 2 at a time and cook until golden, about 3-5 min turning occasionally.
  5. On a plate, arrange 4 large leaves of lettuce.
  6. In each lettuce leaf, place 2 spring rolls, a bit of the kimchi and a sprig of cilantro. Rolls up the lettuce wraps.
  7. Serve with sweet green chili dipping sauce (below.)
  8. For the Sweet Green Chili Dipping Sauce:
    In a large pot, sweat green chilies, soy, ginger, garlic, poblano peppers.
  9. Add in brown sugar, honey, fish sauce, water.
  10. Bring to a boil and let simmer for 5 min. Then remove from heat and allow to cool completely.
  11. Stir in cilantro, scallion, and lemon juice.
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