Yellow Chile Spring Rolls And Tropical Fruit Salad
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Scallop (cleaned)2 tbsps
Hoisin Sauce (divided)110 g
Bean Sprouts110 g
Crab Meat1 cup
Papaya (chopped)1 cup
Mango (chopped)1 cup
Lemon Juice (fresh)1 tbsp
Ginger (minced fresh)1 tbsp
Honey1 sprig
Cilantro (fresh, for garnish)Directions:
1
Pat scallops dry completely
2
Toss the scallops and 1 tablespoon hoisin sauce together in a bowl
3
In a medium nonstick saute pan over medium-high heat, add the scallops and cook until opaque in color, turning occasionally
4
Remove the scallops
5
In another small saute pan over medium-high heat, add the bean sprouts
6
Add the remaining hoisin sauce and saute the bean sprouts until they are warmed through, but still crispy
7
Remove the sprouts and let cool
8
Place the pliable spring roll wrappers on a clean surface
9
Divide the scallions, carrots, zucchini, and crab meat evenly among the wrappers
10
Fold the sides in, then roll the wrapper up, like a burrito, so the filling can't fall out
11
Serve the spring rolls with the Tropical Fruit Salad
12
Mix the papaya, mango, lemon juice, ginger, and honey in a bowl
13
Toss to combine well
14
Garnish with cilantro