Year: 2012

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-

Shrimp, Sausage and Sugar Snap Pea Spring Rolls With Habanero Pepper and Garlic Scape Pesto Video With Sista Felicia VIEW SLIDE SHOW DOWNLOAD ALL

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!