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Spring Rolls - from Hi Life Kitchen and Cocktails
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From the menu of . . . Hi Life Kitchen and Cocktails
3380 Holcomb Bridge Road, Norcross
770-409-0101
Q: Recently we ate at Hi Life Kitchen & Cocktails. I had the spring roll stuffed tilapia. It was creative, healthy, flavorful and well presented. I would love the recipe.
- Bea Grossman, Duluth
A: Christian Hallowell, chef de cuisine at Hi Life, was happy to oblige. Pan-fried slices of tilapia and julienned vegetables are encased in spring roll wrappers, pan fried and topped with an Asian glaze.
Hands on time: 45 minutes Total time: 1 hour and 15 minutes Serves: 4
Ingredients:
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For the spring rolls:
1 1/2 pounds fresh tilapia, cut into 8 equal portions
Kosher salt and white pepper
2 tablespoons sesame oil, divided
1 tablespoon chopped ginger
1 tablespoon chopped garlic
2 cups julienned carrots
2 cups julienned shiitake mushrooms
2 cups julienned snow peas
1 cup bias-cut green onions
1/2 cup chopped cilantro
1/2 cup tamari sauce
16 spring roll wrappers
1 egg, lightly beaten combined with 1 tablespoon water
1 tablespoon canola oil
For the glaze:
1 cup tamari sauce
1/2 cup granulated sugar
2 cups water
1 stalk lemon grass, chopped
Juice of 2 limes
Instructions:
Season the tilapia with kosher salt and white pepper. In a skillet, sear fish in 1 tablespoon sesame oil until crispy on both sides. Remove from pan and set aside.
Add remaining tablespoon of sesame oil to the pan. Add ginger and garlic and stir rapidly until just softened. Add carrots, mushrooms, snow peas, green onions and cilantro and saute 3 to 5 minutes or until just tender. Add the tamari sauce and deglaze the pan. Allow the entire mixture to cool before attempting the spring rolls.
For the spring rolls: Keeping one corner of the wrapper pointed toward you, take a portion of the fish and place it diagonally on the spring roll. Top it with some of the cooled vegetable mixture, fold in the sides and gently roll, brushing the corners with the egg wash to seal. You should have a neat little bundle. Take a second spring roll wrapper and repeat the same fold, applying egg wash to seal and strengthen the roll.
Preheat the oven to 450 degrees. In an ovenproof pan over medium heat, add the canola oil. Gently brown the spring rolls on all sides and place in the oven for 10 minutes.
Meanwhile, prepare the soy glaze. In a saucepan, combine the tamari, sugar, water, lemon grass and lime juice and reduce the mixture until it is thickened yet pourable. Strain the glaze.
Cut spring rolls in two on the diagonal using a serrated knife. Drizzle with glaze and garnish with any leftover vegetables.
Add remaining tablespoon of sesame oil to the pan. Add ginger and garlic and stir rapidly until just softened. Add carrots, mushrooms, snow peas, green onions and cilantro and saute 3 to 5 minutes or until just tender. Add the tamari sauce and deglaze the pan. Allow the entire mixture to cool before attempting the spring rolls.
For the spring rolls: Keeping one corner of the wrapper pointed toward you, take a portion of the fish and place it diagonally on the spring roll. Top it with some of the cooled vegetable mixture, fold in the sides and gently roll, brushing the corners with the egg wash to seal. You should have a neat little bundle. Take a second spring roll wrapper and repeat the same fold, applying egg wash to seal and strengthen the roll.
Preheat the oven to 450 degrees. In an ovenproof pan over medium heat, add the canola oil. Gently brown the spring rolls on all sides and place in the oven for 10 minutes.
Meanwhile, prepare the soy glaze. In a saucepan, combine the tamari, sugar, water, lemon grass and lime juice and reduce the mixture until it is thickened yet pourable. Strain the glaze.
Cut spring rolls in two on the diagonal using a serrated knife. Drizzle with glaze and garnish with any leftover vegetables.
Notes:
Even Chef Hallowell admits it took time to master a perfect roll, so don't be discouraged if it takes a couple of tries. Hallowell uses spring roll wrappers, found in the freezer section at Asian markets and some farmers markets. Because these wrappers dry quickly, keep a damp towel over the unused portion. In a pinch, you can substitute egg roll wrappers, which are thicker but still delicious.
Nutrition:
Per serving: 563 calories (percent of calories from fat, 25), 42 grams protein, 63 grams carbohydrates, 6 grams fiber, 15 grams fat, 175 milligrams cholesterol, 2,414 milligrams sodium.
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Recipes from: Hi Life Kitchen and Cocktail