Buzz2001
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Join date: 2009-07-29
Location: Connecticut
Age: 49
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 |  Subject: Spring Rolls from Jiko — The Cooking Place at the Animal Kingdom Lodge Fri Aug 13, 2010 7:54 am | |
|  Jiko’s Spring Rolls
Yield 8 servings.
1 tablespoon olive oil
2 cups fresh corn
1/4 cup diced yellow onion
1 teaspoon minced garlic
2 cups firmly-packed mixed baby lettuce
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/2 cup soft goat cheese
4 (8-inch) square frozen spring roll pastry wrappers made with wheat flour, thawed
1 egg yolk, lightly beaten
Vegetable oil for frying
Curry vinaigrette:
1/2 cup safflower oil
1/4 cup rice vinegar
2 teaspoons each: lemon juice, sambal olek (asian chili paste) and honey
1 clove garlic, minced
1/4 teaspoon curry powder
2 teaspoons finely chopped fresh dill
1. For spring rolls, heat oil in sauté pan on medium-high. Add onions. Cook 3 minutes, until soft, then add garlic; sauté 2-3 minutes. Add corn and sauté 4-5 minutes, until corn is tender. Add lettuce and cook 3 minutes, until wilted. Add salt and pepper. Set aside to cool 5 minutes. Stir in goat cheese.
2. Cut wrappers in half diagonally, forming two triangles. With long side of 1 triangle nearest you, put 2 tablespoons filling along middle of long edge, shaping filling into thin log. Fold left and right corners of wrapper over filling, overlapping slightly. Dab top corner with egg yolk, then roll up wrapper away from you into long thin roll, making sure ends and filling stay tucked inside. Place on tray, seam-side down. Repeat, keeping rolls loosely covered until ready to fry.
3. Heat 1 1/2 inches oil in heavy-bottom pot on medium-high until it reaches 365 . Working in batches, fry rolls for 4-5 minutes, until golden brown and crisp.
4. For vinaigrette, place oil, vinegar, lemon juice, sambal olek, honey, garlic, and curry powder in blender. Process until smooth. Add dill, and stir to combine. Serve with spring rolls._________________ Visit this link to find answers to some of CSR's FAQ.  |
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