The possibility with spring rolls are endless.
Chef Kevin Reading, owner of Abbott’s Grill and partner at Brick Works Brewing and Eats, is making brisket blue cheese spring rolls with an Asian dipping sauce in the DelmarvaLife kitchen today.
Brisket Blue Cheese Spring Rolls with Asian Dipping Sauce
Filling:
- 1 head shaved cabbage
- 2 cups shaved cabbage
- 1 carrot fine julianne
- 1 pint shiitake mushroom slivered
- 1 tbls fresh ginger minced
- 1 tsp garlic minced
- 1/2 cup mirin
- 1 cup soy sauce
- 1 cup sugar
- 1 tsp fish sauce
- 1 cup chili garlic sauce
- 1 tbls sesame oil
In a large pot or sauce pan heat sesame oil then add garlic and ginger,sweat for several minutes then add mushrooms and cook for 30 seconds add cabbage then all remaining ingredients bring to a boil then turn off,cool then strain out liquid until dry, add 1 qt smoked brisket 1 cup crumbled blue cheese,and 1 cup chopped cilantro,roll into spring roll wrappers and fry.
Sauce:
- 1 qt fresh mango
- 1 tsp sesame oil
- 1/2 cup redwine vinegar and sugar reduction
- 1 small piece fresh ginger
- 1 ounce rice vinegar
- 1 cup honey
- 1/4 cup soy tsp fish sauce
- 1/4 cup chili garlic paste
- 1 cup orange juice
Blend all ingredients. Garnish with minced chive and red bell pepper and cilantro.
Chef Kevin also shows how to make a power salad.
