Pork and Shrimp Spring Rolls
ChoLon - Denver
Since this opulent outpost of the Philly favorite opened in NYC's chic Meatpacking District, Buddakan has been a popular destination for cocktails, celebrity sightings, and chef Lon Symensma's delectable dim sum and other modern Asian dishes. Symensma serves these spring rolls with zesty Chinese mustard.
- 1/2 pound ground pork
- 3 tablespoons minced garlic
- 3 tablespoons peeled and minced fresh ginger
- 1 red Thai chile, minced
- 1/2 pound shrimp, peeled and finely chopped
- 1/2 head Napa cabbage, thinly sliced
- 2 tablespoons diced rehydrated dried black mushrooms
- 3 tablespoons peeled and diced jicama
- 2 tablespoons bean sprouts
- 2 tablespoons soy sauce
- 1 tablespoon plus 1 1/2 teaspoons cornstarch
- 2 tablespoons water
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped chives
- 1 tablespoon salt
- 12 spring roll wrappers
- 2 egg yolks, beaten
- 24 ounces vegetable oil, for frying
In a large pan over medium-high heat, sear pork until fat begins to release, about 4 minutes. Add garlic, ginger, and chile. Cook, stirring frequently, until ingredients become aromatic, about 2 minutes. Add shrimp and cook until slightly opaque, about 1 minute. Mix in cabbage, mushrooms, jicama, and bean sprouts. Add soy sauce and sauté over medium heat until vegetables are tender and mixture is thoroughly combined, about 5 minutes. In a separate bowl, dissolve cornstarch with water; drizzle liquid into pot while stirring constantly. Remove from heat and fold in cilantro, chives, and salt. Transfer filling to a large mixing bowl and place in the refrigerator to cool for 15 minutes.
Position the spring roll wrapper at a diagonal so it appears to be a diamond shape. Place about 1/4 cup of filling in the center of the spring roll wrapper. Fold the bottom corner of the spring roll wrapper over the filling. Fold in side corners of the spring roll wrapper to form an envelope shape, making sure that these two corners overlap in the middle. Brush the remaining corner of the wrapper with egg yolk and tightly roll filling onto the brushed egg yolk corner to enclose the spring roll. Repeat with remaining mixture to form 12 spring rolls.
In a deep stockpot, heat vegetable oil to 350ºF. Add spring rolls and deep fry, turning once, or until wrapper is golden brown and crisp, about 5 minutes. Drain on paper towels and serve warm.