Conch Spring Rolls Food

CONCH FRITTERS

Steps:

• Mix together the conch, peppers, onion, carrot, celery and egg in a bowl. Add flour, buttermilk, baking powder, sugar, basil, garlic powder, oregano, salt and 8 ounces water. Let stand, refrigerated, for 4 hours.
• Heat oil to 325 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer.
• Scoop Ping-Pong-size balls of batter and drop into the oil. Keep fritters from floating with a mesh screen. Remove after 5 minutes. Let rest for at least 2 more minutes.

TURKEY SPRING ROLLS

Steps:

• Mix 1 pound shredded leftover roast turkey with 2 tablespoons sweet Asian chili sauce. Spoon along one edge of 12 square spring roll wrappers; top with sliced scallions, shredded carrot and chopped cilantro. Fold in the sides and roll up like a burrito. Moisten the edge with water to seal. Fry in 1 inch of 375 degree vegetable oil until golden, 1 to 2 minutes per side. Serve with more chili sauce.

CONCH ROLLS

Steps:

• To make the filling for the conch rolls: In a medium mixing bowl, combine the grated coconut in syrup and shredded coconut. Reserve until needed.
• To make the conch rolls: Preheat the oven to 350 degrees F.
• In a small mixing bowl, dissolve the yeast in the water and let it begin to foam. In a large mixing bowl, with your hands, combine the sugar, eggs, milk, shortening, 1 3/4 cups flour, coconut in syrup, shredded coconut, and salt. Once the ingredients are well incorporated, move the mixture into the bowl of a standing mixer. With the dough hook attachment on, gradually add the remaining 1 3/4 cups of the flour. Once all of the flour is mixed in, remove the bowl from the mixer, take out the dough hook, cover dough with a cloth, and let rise for 1 1/2 hours.
• Punch down the dough in the center with your fist, cover the dough again, and let rise for another 30 minutes. Punch down the dough a second time. Cut into 4-ounce balls to make the conch rolls. Roll out the 4-ounce dough portions into circles. Roll up the circles to form a spiral shell. Place onto a greased baking sheet. Let the rolls rest for another 30 minutes. Baste the insides of the rolls with the coconut in syrup mixture.
• Bake conch rolls for 12 minutes or until lightly golden brown. Once the rolls or loaves are pulled from the oven, brush with melted butter.

SHRIMP SPRING ROLLS

Steps:

• For the sauce: Whisk together 1/3 cup water, the sugar, ketchup, vinegar, Sriracha and cornstarch in a small saucepan over medium-high heat, and bring to a boil. Remove from the heat when the sauce begins to thicken, 30 to 45 seconds. Let cool.
• For the spring rolls: Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30 seconds. Add the cabbage and carrots, and cook, stirring, until wilted, about 1 minute. Add the shrimp, scallions, mirin, soy sauce, 1/4 teaspoons salt and a few cracks of black pepper, and cook, stirring, until the shrimp turn pink, about 2 minutes. Remove from the heat, and stir in the sesame oil. Let the mixture cool for 15 minutes. Fold in the bean sprouts. When completely cool, roughly chop the mixture and set aside.
• Put 1 spring roll wrapper on a work surface with a point facing you (it should be a diamond shape). Put about 1 tablespoon of the shrimp mixture in the center of the wrapper, and spread to make a 1-inch log. Fold the bottom of the wrapper over the filling, rolling tightly to keep the spring rolls firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with egg. Roll up tightly, pressing to seal the edge. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.
• Fill a large heavy-bottomed pot or Dutch oven with 3 inches of oil, and attach a deep-fry thermometer to the side. Heat the pot over medium-high heat to 375 degrees F. Fry the spring rolls in batches, 4 or 5 at a time, until lightly golden, about 2 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Serve with the dipping sauce.

EASY SPRING ROLLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
• Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
• Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
• While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.

INDONESIAN LOEMPIA'S

Steps:

• Heat your wok and add the oil.
• Add onion, ginger, minced garlic and soften in wok.
• Add the Sambal and trassi and cook for a further 2 minutes.
• Add the vegetables, chicken and ketjap manis.
• Toss until vegetables are soft and "just" cooked.
• To make the Loempia's:.
• Spread out 2 spring roll sheets one on top of the other with the corners opposite from each other.
• Spoon in a generous amount of filling to the top center spring roll sheet.
• Fold in the top and bottom corners over the filling.
• Fold in the left and right corners making sure the filling is packed tight.
• Next fold in the second spring roll over the first in the opposite direction.
• Spread some beaten egg over the final folds to help them stick.
• Fry in hot oil for about 5 minutes, making sure both sides are browned equally.
• Serve with peanutsauce or just Ketjap manis and sambal.