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Confit Spring Rolls
Yields 4 rolls |
Ingredients:
4 large spring roll wrappers
1 egg, beaten with 3 Tbls of water (egg wash)
¾ cup of duck confit, finely chopped
(may also use smoked duck, chicken breast or pheasant)
1/3 cup fresh chopped stone fruit
½ cup carrot, julienned |
¼ cup shallots, minced
¼ cup celery, minced
1 Tbls soy sauce
1 tsp freshly minced ginger
1 tsp sesame oil
freshly ground pepper to taste |
- In a large mixing bowl, add confit, stone fruit, carrot, celery, shallot, soy, ginger, sesame oil, and ground pepper.
- Blend well and refrigerate covered for 2 to 24 hours.
- When ready to assemble, place 4 wrappers on a cutting board in a diamond pattern.
- Place 2-3 Tbls of filling in the center of each.
- Brush the edges with the egg wash.
- Fold top point to bottom point; fold side points to center to create a tight seal. Then roll along the cutting board to create a tight roll.
- Place 4 rolls into a 320-330°F fry pan of canola or corn oil. Cook until golden brown for 2-3 minutes.
- Drain on paper towel.
- Slice in half on the bias.
- Serve with your choice of sauce.
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From the recipe files of
Chef Jeffrey Fairman
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