While exploring the city Vietnamese population in New Orleans for No Passport Required, Marcus Samuelsson was inspired to develop this spring rolls recipe.
In a large bowl, mix all ingredients together. Season w salt. Mix well to completely combine.
Lay out all 8 wrappers.
Divide filling mixture into 8 portions on the wrappers, wrap up the rolls tightly.
In a deep flying pan or sauce pot, add enough oil to fill the pot just under halfway full and heat to 375 degrees. Drop in rolls 2 at a time and cook until golden, about 3-5 min turning occasionally.
On a plate, arrange 4 large leaves of lettuce.
In each lettuce leaf, place 2 spring rolls, a bit of the kimchi and a sprig of cilantro. Rolls up the lettuce wraps.
Serve with sweet green chili dipping sauce (below.)
For the Sweet Green Chili Dipping Sauce: In a large pot, sweat green chilies, soy, ginger, garlic, poblano peppers.
Add in brown sugar, honey, fish sauce, water.
Bring to a boil and let simmer for 5 min. Then remove from heat and allow to cool completely.
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