Shrimp & Tofu Spring Rolls – Christopher Lin

Ingredients

1 Whole Water Chestnut (Peeled, Small Dice) or substitute ¼ cup canned Water Chestnuts

8 Oz. Shrimp (Peeled, Deveined, Tail Off)

1 Block Firm Tofu

¼ Cup Chopped Scallions

Spring Roll Pastry (medium size about 6”)

1 ½ Tbs Mushroom Seasoning

1 Tbs White Sugar

1 tsp Salt

1 Tbs Sesame Oil

2 Tbs Corn Starch

1 Whole Egg Beaten (For Egg Wash Adhesive)

Canola Oil

Shrimp & Tofu Spring Rolls
Photo by Dan Hallissey – © 2013 Avendes.com

Directions:

• First prepare all ingredients: Peel Water Chestnut and rough chop into small pieces, not to fine.
• Drain the tofu block from water, break up into pieces with hand.
• Chop shrimp into small pieces (approx. small dice).
• Now mix all ingredients together in a mixing bowl except Spring Roll Pastry, and Egg Wash.
• Once the spring roll filling is mixed together it should be thick enough that it sticks together without falling apart.
• Now setup a cutting board or counter area for rolling the spring roll.
• Place a clean slightly damp cloth over the surface where you will roll the springrolls, for traction.
•  Place one spring roll wrapper on the rolling surface with one of the corners facing you.
• Place about 1 ½ Tbs of filling towards the base of the wrapper, and start to roll like a cylinder shape.
• Once the shape is formed fold in the two sides and fold over the top triangle to complete the roll, sealing it with the egg wash.
• Now you are ready to fry rolls.
• In a cast iron skillet, or dutch oven, begin to heat canola oil until a desired temperature of about 350-360 degrees. (Use a infared thermometer or deep fry thermometer to measure temperature)
• The amount of oil used should be enough to almost completely submerge one spring roll.
• If you do not have a thermometer available you can test the oil by placing a spring roll in the oil with tongs, the oil should simmer upon contact if it is hot enough, be careful to control the heat of the oil, and be careful!
• When the spring rolls are done the internal temperature should read at least 145 degrees, or cut one spring roll open the roll is done when the shrimp are cooked through  (the flesh should be an opaque white).
• When the spring rolls are done place on a dish with paper towels to absorb the excess oil, and enjoy with a sweet thai chili sauce, or ginger dipping sauce.

Beer Pairing:  According To Brian Murphy, Director of Sales & Marketing at the Massachusetts Beverage Alliance LLC, and Certified Cicerone,  Thomas Hooker Blonde Ale – Hartford CT pairs well with the spring rolls.  This beer  is a mellow, sweet, citrusy blonde ale that won’t over power this sweet delicate dish.  The citrusy flavors from the cascade hops will help bring out the flavors of the dish.

Wine Pairing:  Dan Hirschkop, wine director of Gordon’s Fine Wines & Liquors pairs the spring rolls with a 2010 Vin D’Alsace Gewurztraminer which is the most typical Alsatian wine.  Gewûrz means “spicy” in German.  Gewurztraminer is the grape.  This wine is sweet and pairs well with the heat of the Thai chili sauce.

Gadget of the Week: Marianne Ghizzoni, assistant manager of Williams Sonoma demonstrates SodaStream Penguin Sparkling Water Maker.  She explains how you can transform tap water or purified water to make selzer water.

Chef’s Tip of the Week: Steven LaCount, chef/owner of Chiara Bistro explains how to safely remove the skin off tomatoes, which many people cannot digest.

Wellness Tip of the Week:  Heather MacAyeal Hardy, health coach, discusses how to pick the healthiest foods, unprocessed and how to read the labels in the back of products instead of believing what is written in the front of food products.