Made Fresh With Stuff From Our Appleton Farms Farm Share Making Shrimp, Sausage and Sugar Snap Pea Spring Rolls With Habanero Pepper and Garlic Scape Pesto Video With Sista Felicia

Sista Felicia will be bringing you a weekly recipe with stuff that is in abundance at your local farm.  In our case we have a Farm Share at Appleton Farms.

Click the picture for the video we made at Ma’s house-

Ingredients:
60 Won Ton Wrappers
½ cup shredded cabbage
¼ cup shredded carrot
½ cup minced sweet onion
½ lb. sweet Italian sausage, casing removed
½ lb. cleaned shrimp cut into bite size pieces
1 tablespoon minced garlic
2 tablespoon fresh chopped parsley sausage in a bowl
1 package Good seasons dry dressing mix
1 tablespoon fish sauce
4 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
3-4 cups La Spagnola Oil for frying
Egg wash: 1 large egg plus 1 tablespoon water beaten well

Habanero Garlic Scape Dipping Sauce:

2 Habanero pepper seeded
2 garlic scapes coarsely chopped
1 cup rice vinegar
2 tablespoon dark brown sugar
2 tablespoon soy sauce
2 tablespoon sesame oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper

Dipping Sauce Directions:
Step 1: place all ingredients into a mini chopper and pulse chop 30 seconds
Step 2: carefully transfer into a serving bowl

Spring Roll Directions:
Step 1: heat 2 tablespoons olive oil in a medium size fry pan over high heat

Step 2: add sausage meat and cook thoroughly, scrambling often during the cooking process, using a slotted spoon

Step 3: transfer cooked sausage to a colander and drain excess juices

Step 4: return sausage to pan, add Good Seasonings Dry Dressing mix, and parsley, mix well, and cook 1 minute, reserve mixture in a large mixing bowl


Step 5: return frying pan over high heat and add 2 tablespoon olive oil, add carrots, onion, celery  and garlic cook 2 minutes

Step 6: add cabbage, cook one minute

Step 7: add fish sauce, salt and pepper mix well

Step 8: add shrimp and sugar snap peas, cook until shrimp begin to turn pink

Step 9: fold in reserved sausage meat continue to cook 2-3 minutes over high heat until all shrimp are cooked

Step 10: transfer spring roll filling to a large bowl and allow to cool 5 minutes

·    Filling mixture can be stored in an air tight container in the refrigerator for 24 hours

Spring Roll Assembly:
Step 1: place won ton squares on the diagonal on a piece of wax paper

Step 2: brush each square with egg wash

Step 3: fix 1 tablespoon of filling onto the lower middle of each won ton wrapper

Step 4: fold bottom corner of wrapper up and away from oneself, over the filling

Step 5: fold both sides in towards the center


Step 6: tuck and roll remainder of the won ton wrapper sealing in filling

Step 7: cover prepared spring rolls with a damp paper towel, until all spring rolls are assembled
·    Note: Spring rolls can be frozen for up to one month. Evenly space spring rolls across a large sheet of wax paper and fold them up in rows. Transfer wrapped spring rolls in a large gallon Ziploc freezer bag, and freeze on a flat surface in freezer. Carefully place frozen spring rolls directly into hot oil, using long kitchen tongs, do not defrost.
Step 8: heat La Spagnola oil in a large fry pan over high heat
Step 9: working in batches, carefully place spring rolls in hot oil, cook until golden in color approximately 1 minute, using kitchen tongs turn spring rolls and continue to cook until golden on both sides


Step 10: carefully transfer golden spring rolls to a paper towel lined cookie sheet fitted with wire rack

Step 11: arrange warm spring rolls and habanero pepper dipping sauce on a serving platter, serve warm


Enjoy!