From the demo: Jonathan Wood- Summer Recipes.
Serves 4
Main Ingredients:
8 each – Rice Paper Wrappers
8 oz. – Snow Crab Meat
3 bunches – Frisee, cleaned �
1 each – Carrot, peeled, julienne�
1 Stalk – Celery, julienne�
1 each – Cucumber, seeded, julienne�
Toasted Black and White Sesame Seed
Garnish – Daikon Sprout
1 oz. – Whitefish Caviar
1 Recipe – Vietnamese Dipping Sauce
8 oz. – Mae Ploy Sweet Chili Sauce
Vietnamese Dipping Sauce
Fish Sauce – 3 fl oz.
Water – 3 fl oz.
Sugar – 4 oz.
Cilantro, chopped – 2 Tbls
Peanuts, toasted, chopped – 4 Tbls
Limes, juiced – 2 each
Soy Sauce – 1 fl oz.
To assemble the spring rolls:
Soak the rice paper wraps in warm water one at a time. You will have to assemble these rolls one at a time. Once the rice paper is re-hydrated, transfer onto a clean food prep surface. Blot off excess moisture on top. To assemble, start layering ingredients on wrapper in one thin line. The items should be in the middle of the wrapper running from left to right. Start with the snow crab, carrots, celery, cucumber, frisee and Daikon sprout. Drizzle with a little of the Vietnamese Dipping Sauce and toasted sesame seed. Then, roll everything; start with the end closest to you. Try and make the roll as tight as possible, this will hold all inside ingredients in place and make cutting in pieces must easier.
To finish the plate:
Two spring rolls make one order. Cut into 1” length pieces and display in row. Place a small amount of the caviar on top of each cut piece. Serve the two dipping sauce on the side. ENJOY!
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