8 ounce(s) conch
1 teaspoon(s) salt
1/2 teaspoon(s) black pepper
2 cup(s) Grace Vegetable Oil
1 medium onion, julienne
1 medium carrot, julienne
1 medium chocho, julienne
1 whole scotch bonnet pepper, julienne
1 cup(s) Grace White Vinegar
1 packet(s) Spring Roll Wrappers
1 medium egg
1/4 cup(s) water
Use a mallet to flatten the conch. (This also helps to tenderize the product).
Cut conch in julienne and season with a pinch of salt and pepper.
Place two tablespoonsvegetable oil in a wok or large frying pan over medium heat.
Add the conch and stir-fry until softened for about 3 minutes. Add the julienne onion, carrot, chocho and scotch bonnet pepper and stir fry for about 1-2 minutes until the vegetables are softened.
Add the vinegar then cover and set aside to cool before draining.
To assemble the rolls:
Place a spring roll wrapper on a clean work surface. Place 1 heaped tablespoon filling on the wrapper and spread lengthwise on the end closest to you. (Tip: Avoid using the liquid left in the bottom of the pan.)
Fold the left and right sides of the wrapper over the filling then lift the wide end nearest to you and roll to the other end. Secure the end by brushing on egg wash made by whisking egg with water.
To fry spring rolls, place the remaining vegetable oil in a deep wok or frying pan over medium heat. When bubbles rise or when the oil begins to form snake-like lines across the bottom of the pan, the oil is hot enough.
Use a tong to place the spring rolls in the hot oil and fry for about 2 minutes. Spring rolls are cooked when they turn light to medium golden brown. Drain on absorbent paper towel.
To Serve: Serve hot with Thai Sweet Chili Sauce or your own dipping sauce.
(Recipe Courtesy Of Grace Foods)