Spring rolls are a staple in Chinese cuisine for sure, and it’s no different for Chinese new year, but as a chef….you know how we get? I wanted to experiment and see what I could do with the traditional spring roll to make it different….And the Montreal Smoked Meat Springroll was born! And now it’s become the new tradition in my house.
- 200 Grams Montreal smoked meat
- 1/2 Cup beansprouts
- 6 Medium spring roll wrappers
- egg wash
- 1 Clove garlic Minced
- 1 Large egg yolk
- 1 Tablespoon lemon juice
- 1 Cup olive oil
- 1 Pinch salt and pepper
- 1 Tablespoon yellow mustard
- In a stainless steel bowl shred the meat into smaller pieces. Add the beansprouts and toss them together with the shredded meat.
- Place the spring roll wrapper on a flat surface so that a corner is facing toward you.
- Place a 1/4 cup of filling on the bottom corner, roll up halfway, and fold sides in.
- Brush egg wash on the top corner then finish rolling. Continue this method with the rest of the spring roll wrappers. Put aside until ready to fry
- To fry the spring rolls, fill a small 2.5/3 quart pot with the oil. Heat the oil slowly over medium heat until it reaches 375 degrees. Tip – to check the temperature of your oil place the tip of an old chopstick in the oil, if it starts to bubble your oil is hot enough to fry.
- Gently add the spring rolls one at a time, frying in small batches, 2-3 at a time. Carefully roll them in the oil so they cook evenly until golden brown, 1.5 – 2 minutes, and transfer them to a plate lined with paper towels. Stating the obvious – the oil is extremely hot, be very careful when placing something in hot oil, use tongs to gently submerge and gently release.
- On a platter, place the spring rolls on one side of the platter in a pyramid. Sprinkle some caraway powder on top of the spring rolls. On the other side of the plate place the ramekin of mustard aioli for dipping.
- Place the garlic, egg yolks, lemon juice, and salt and pepper in a stainless steel bowl and combine with a whisk.
- Add the oil slowly a little at a time while whisking. Tip- don’t pour oil too quickly or your mayo will split.
- Add the mustard and mix until completely combined into your aioli.
- Place in a ramekin for dipping
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