Shio-Koji Cedar Plank Salmon

The magical and transformative Koji along with ginger, garlic and citrus add depth and a touch of umami richness to this west-coast BBQ favourite. Minimal prep, minimal clean-up, maximum results. This cedar plank salmon recipe pairs wonderfully with Sandhill Rosé.
Ingredients Instructions

Ingredients

Serves 4
¼ cup (60 ml) shio-koji
1 tbsp (15 ml) finely minced fresh ginger
2 cloves garlic, finely minced
2 tsp (10 ml) brown sugar
½ orange, zest only
1 side (about 1½ lbs/680 g) salmon, skin on, pin bones removed
Heirloom Tomato Salad, to serve, recipe follows (optional)
HEIRLOOM TOMATO SALAD
1 lemon, juice only
1 clove garlic, finely minced
2 tbsp (30 ml) finely chopped fresh shiso or 1 tbsp (15 ml) each of fresh Thai basil and fresh mint
1 tbsp + 1 tsp (20 ml) capers, chopped
1½ tbsp (22.5 ml) extra-virgin olive oil
12 oz (340 g) heirloom tomatoes, cut into bite-sized pieces
1 shallot, very thinly sliced

Instructions

  1. In a small bowl, combine shio-koji, ginger, garlic, brown sugar and orange zest.
  2. Pat salmon dry with paper towel and rub with shio-koji mixture. Cover with plastic wrap and refrigerate for 8 to 12 hours.
  3. Submerge a food-safe cedar plank in water, weighted down with a heavy bowl, and soak for 1½ to 2 hours.
  4. Preheat barbecue grill to 400 F (200 C).
  5. Remove salmon from refrigerator, unwrap and wipe off excess marinade.
  6. Remove plank from water, pat dry and place in centre of preheated grill until lightly charred, 3 to 5 minutes. Flip plank and place salmon, skin-side down, directly on charred side. Close barbecue lid and, maintaining grill temperature at 350 to 400 F (175 to 200 C), cook for 10 to 12 minutes, or until salmon flakes easily when pierced with a fork at its thickest point.
  7. Serve with Heirloom Tomato Salad directly over salmon or on side.
  8. HEIRLOOM TOMATO SALAD
  9. In a medium bowl, combine lemon juice, garlic, shiso, capers and olive oil and stir well Toss with tomatoes and shallots, and serve.
Email Recipe
Email Recipe

Drink Pairings

Miso Ramen Chowder

In the true spirit of Wafu, east meets west at the bottom of this bowl. What starts as a simple and classic ramen will find you finishing up the last few spoonfuls of a rich and hearty chowder. Pair this ramen with 33 Acres of Nirvana IPA.
Ingredients Instructions

Ingredients

Serves 4
Bacon Dashi
8 oz (225 g) unsliced smoked slab bacon, cut into ¼ × 1 × 1-in (0.6 × 2.5 × 2.5 cm) pieces
1 piece (about 3 × 4-in/7.5 × 10 cm) dashi kombu seaweed, rinsed
1 stalk celery, cut into ¾-in (2 cm) pieces
1 × 330 ml bottle Asahi Super Dry
2 × 10 oz (284 ml) cans clam nectar
2 cups (500 ml) water
3 g (about ¼ cup/60 ml) bonito flakes
MISO RAMEN CHOWDER
2 tbsp (30 ml) canola oil, divided
2 tsp (10 ml) minced garlic
1 cup (250 ml) Zuiyo Junmai Sake
1 lb (450 g) fresh clams (such as Manila or littleneck)
4 eggs
½ cup (125 ml) whipping cream
¼ cup (60 ml) white miso
1 tbsp (15 ml) potato starch
1 medium Yukon Gold potato, cut into ⅓-in (0.8 cm) dice
2 stalks celery, cut into ⅓-in (0.8 cm) dice
½ yellow onion, cut into ⅓-in (0.8 cm) dice
1 lb (450 g) fresh ramen noodles
½ cup (125 ml) finely sliced green onions, green parts only, for garnish
togarashi seasoning, for garnish
toasted nori sheets, for garnish

Instructions

  1. To make Bacon Dashi, in a medium saucepan, combine bacon, kombu, celery, Asahi, clam nectar and water and bring to a boil. Skim any foam, then reduce heat and simmer for about 25 minutes. Remove from heat, add bonito flakes and let steep for 10 minutes. Remove bacon slices and set aside. Strain dashi into a heatproof container and set aside.
  2. To make Miso Ramen Chowder, in a saucepan with a tight-fitting lid over medium-high heat, warm 1 tbsp (15 ml) canola oil until shimmering. Add garlic and sauté until fragrant, about 30 seconds. Pour in sake and reduce liquid by one-third, then add clams and cover. Cook for 3 to 4 minutes, discarding any clams that don’t open, then set aside with reserved bacon.
  3. Carefully pierce bottom of each egg with a thumbtack or pushpin; this will make them easier to peel. In a small saucepan, boil enough water to cover eggs, then gently lower eggs into water and cook for 7 minutes. Cool under cold running water until easy to handle. Peel and set aside for garnish.
  4. In a small bowl, mix cream, miso and potato starch until smooth. Set aside.
  5. In a medium saucepan over medium-high heat, place remaining 1 tbsp (15 ml) canola oil. Add potatoes, celery and onions and sauté until onions are slightly softened. Pour in dashi and simmer until potatoes are softened, then pour in miso-cream mixture and stir until slightly thickened. Add reserved bacon and clams and remove from heat.
  6. In a large saucepan of rapidly boiling water, blanch ramen noodles, stirring often, until cooked but still firm, 60 to 90 seconds. Strain and shake out any excess liquid.
  7. Divide noodles into 4 bowls and ladle in hot broth, distributing clams and bacon evenly. Garnish each bowl with sliced green onions, togarashi, toasted nori and 1 egg, cut in half.
Email Recipe
Email Recipe

Drink Pairings

Fried Devilled Eggs with Vodka-Poached Spot Prawns

This fun take on a deviled egg offers a deliciously crunchy twist on the classic and is sure to be a crowd-pleaser. Crowned with a decadent vodka-poached spot prawn tail, this nibble has a distinct West Coast twist. Try pairing this recipe with Tito's Vodka.
Ingredients Instructions

Ingredients

Serves 24 devilled eggs
14 large eggs, divided
vegetable oil, for frying
¼ cup (60 ml) mayonnaise
2 tsp (10 ml) Dijon mustard
1½ tbsp (22.5 ml) finely diced dill pickles
1 tbsp (15 ml) finely diced fresh chives
1 serrano pepper, seeds removed and finely diced (optional)
kosher salt, to taste
1 cup (250 ml) all-purpose flour
1½ cups (375 ml) panko bread crumbs
¾ cup (180 ml) finely crushed butter crackers
Vodka-Poached Spot Prawns, for garnish, make ahead, recipe follows
fresh dill fronds, for garnish
Vodka-Poached Spot Prawns:
1 cup (250 ml) vodka
1 cup (250 ml) water
2 lemon slices, each about ¼-in (0.6 cm) thick
1½ tsp (7.5 ml) kosher salt
½ tsp (2.5 ml) black peppercorns
24 spot prawns, peeled and deveined

Instructions

  1. Place 12 eggs in a large saucepan and cover with about 1-in (2.5 cm) water. Place pan on stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes. Using a slotted spoon, remove eggs from pan and place in a bowl of ice water. When cool enough to handle, peel eggs, then cut eggs in half horizontally. Slice a bit off bottom of each egg white half so it sits flat and doesn’t tip over.
  2. Pour vegetable oil into a large heavy-bottomed saucepan to come 2-in (5 cm) up sides. Fit saucepan with a deep-frying thermometer and heat oil over medium heat until thermometer registers 350 F (175 C).
  3. Meanwhile, scoop yolks out of halved eggs and place yolks in a medium bowl along with mayonnaise, mustard, dill pickles, chives and serrano pepper, if using. Mix well with a fork until combined and smooth. If too thick, add water, 1 tbsp (15 ml) at a time, to reach desired consistency. Adjust seasoning to taste with salt. Transfer filling to a piping bag, if desired, and refrigerate until ready to use.
  4. Place flour in a medium bowl. In another medium bowl, stir panko and crushed crackers. In a third bowl, whisk remaining 2 eggs.
  5. Working with a couple of egg white halves at a time, dredge egg whites in flour, then whisked eggs and finally panko-cracker mixture, shaking off any excess after each addition. Repeat until all egg whites have been breaded.
  6. Working with a couple of breaded egg whites at a time, carefully add to hot oil and fry, turning once or twice, until golden brown, about 2 minutes. Transfer to a paper-towel-lined plate and lightly season with salt. Transfer fried egg whites to a cooling rack to prevent them from getting soggy, and repeat until all have been fried.
  7. Pipe or spoon reserved filling evenly into cup of each fried egg white. Top with a Vodka-Poached Spot Prawn and a dill frond or two.
  8. Vodka-Poached Spot Prawns: In a small saucepan over medium-low heat, bring vodka, water, lemon slices, salt and peppercorns to a bare simmer. Add spot prawns and cook until opaque and pink, about 1 to 2 minutes. Remove saucepan from heat and, with a slotted spoon, transfer spot prawns to a plate. Refrigerate for 30 minutes to 1 hour. Enjoy as is or as part of a dish. Makes 24 prawns.
Email Recipe
Email Recipe

Drink Pairings

Spot Prawn Rhubarb Ceviche

Fresh spot prawns stand as a cherished West Coast ingredient. Yet, their availability is fleeting, harvested only for a brief period each spring. Maximize their appeal by incorporating them into this vibrant Spot Prawn Rhubarb Ceviche, guaranteed to attract much admiration. Try pairing this recipe with Ruffino Aqua di Venus Pinot Grigio or Veuve du Vernay Brut Rose.
Ingredients Instructions

Ingredients

Serves 6
¼ cup (60 ml) roughly chopped fresh rhubarb (about 1 large stalk)
1 lemon, juice only (about 3 tbsp/45 ml)
1 lime, juice only (about 2 tbsp/30 ml)
1 handful fresh cilantro, leaves and stems separated
1 jalapeño pepper, halved widthwise through its centre
kosher salt, to taste
¼ small red onion
¼ cup (60 ml) salted almonds
¼ English cucumber
14 oz (398 g) spot prawn tails, peeled and deveined
microgreens of choice, for garnish
Plantain Chips, to serve, make ahead, recipe follows
Plantain Chips:
vegetable oil, for frying
3 green plantains (about 1½ lbs/680 g)
1½ tsp (7.5 ml) fine sea salt

Instructions

  1. In a blender, combine rhubarb, lemon juice and lime juice and blend until smooth. Transfer to a medium non-reactive bowl along with cilantro stems, top half of jalapeño and a pinch of salt. Refrigerate for 1 hour to allow dressing to infuse.
  2. Dice red onion and put in a bowl of ice‑cold water for 10 minutes, then drain and pat dry with paper towel. Set aside.
  3. Finely slice remaining half of jalapeño into rings and roughly chop cilantro leaves and almonds. Dice cucumber and place in a large non-reactive bowl along with diced red onions, jalapeño rings, chopped cilantro and almonds. Set aside.
  4. Cut spot prawn tails into bite-sized pieces and add to bowl with vegetable mixture.
  5. Once ceviche dressing has infused, strain it through a fine-mesh strainer and discard jalapeño top and cilantro stems. Pour dressing over spot prawn mixture. Set aside for 5 minutes so acid in marinade begins to “cook” prawns and they start to turn opaque. Taste and season with extra salt, if desired.
  6. To serve, divide among 6 small glasses. Garnish with microgreens and serve with Plantain Chips.
  7. Plantain Chips: In a deep fryer or large, deep saucepan over medium heat, heat oil until it registers 375 F (190 C) on a deep-frying thermometer. Line a baking sheet with paper towel and set aside. Peel plantains. Using a sharp knife or mandoline, slice crosswise into thin rounds. Place sliced plantains, about 6 to 8 at a time, in hot oil and fry, turning frequently, until golden, 30 to 45 seconds. Transfer to lined baking sheet and season immediately with a sprinkle of salt. Can be made up to 2 days ahead and kept in an airtight container at room temperature.
Email Recipe
Email Recipe

Drink Pairings

Salmon Crisps

Delicate and decadent, these impressive Salmon Crisp appetizers are unique little works of art, yet deceivingly easy to make, and oh-so-delicious! Capers offer a staccato of tangy flavours to a creamy dip that balances smoked salmon rosettes in crisp phyllo cups. Serve them at any elegant event, and watch your guests come back for more Try pairing this recipe with Quails Gate Rose.
Ingredients Instructions

Ingredients

Serves 12 crisps
2 tbsp (30 ml) vegetable oil
2 sheets phyllo pastry (about 12 × 16‑in/30 × 40 cm each), thawed
1 × 5.2 oz (150 g) package Boursin cheese
2 tbsp (30 ml) sour cream
¼ cup (60 ml) finely chopped shallots
3 tbsp (45 ml) capers, drained, finely chopped
7 oz (200 g) thinly sliced smoked salmon
fresh dill, for garnish

Instructions

  1. Preheat oven to 350 F (175 C). Using a pastry brush, lightly grease 12 mini muffin cups with oil.
  2. Stack both phyllo sheets together. Using a sharp knife, cut into about 4-in (10 cm) squares, yielding 12 squares per sheet and 24 in total. Gently press 1 phyllo square into each muffin cup. It will naturally crease as it shapes into cup. Brush only the pastry inside of cup with oil, not the part standing over sides. Lightly press another phyllo square into cup and brush similarly with oil, pushing pastry into bottom and sides of muffin cup. Repeat with remaining 11 cups.
  3. Bake for 5 to 7 minutes, until pastry turns light gold. Remove from oven and allow to cool for 5 minutes in pan. Gently remove each pastry cup and cool completely on a rack. Store in an airtight container in a cool, dry place until ready to use. Can be made up to a day in advance.
  4. In a small bowl, mix Boursin and sour cream until fully incorporated. Mix in shallots and capers. Spoon into a piping bag and cut a small hole, about ½-in (1.25 cm) in diameter, at the tip.
  5. Pipe cheese mixture equally into each phyllo cup. Roll smoked salmon slices into rosettes or fold loosely over cheese filling. Garnish with dill and serve.
Email Recipe
Email Recipe

Drink Pairings

Crustless Quiche with Smoked Salmon

We all love quiche, but it is a commitment to make, this recipe doesn’t have a crust and so it’s so easy! You still get the decadent custard but with a lot less effort. Baking it at a lower temperature ensures the custard stays soft and delicate. This style makes it easy to whip up on a holiday morning. Try pairing this recipe with Chardonnay Kendall Jackson Vintners Reserve or Villa Teresa Prosecco Frizzante.
Ingredients Instructions

Ingredients

Serves 6
2 tbsp (30 ml) butter, room temperature, for dish
8 eggs
1 cup (250 ml) whipping cream
1 cup (250 ml) whole milk
2 tsp (10 ml) salt
¼ tsp (1 ml) freshly ground black pepper
3 tbsp (45 ml) finely chopped fresh chives, divided
2 tbsp (30 ml) finely chopped fresh parsley leaves, divided
vegetable oil, for frying
3 tbsp (45 ml) capers, drained and dried on paper towel
¼ cup (60 ml) crème fraîche
1 lemon, zest only
3 oz (85 g) cold-smoked salmon

Instructions

  1. Preheat oven to 325 F (160 C). Butter a 10‑in (25 cm) pie plate or quiche dish and set aside.
  2. In a medium mixing bowl, mix eggs, whipping cream, milk, salt, pepper, 2 tbsp (30 ml) chives and 1 tbsp (15 ml) parsley. Check seasoning and adjust.
  3. Pour into pie plate and bake for 45 minutes to 1 hour, or until custard is set. Remove from oven and set aside. If making ahead, store in refrigerator until ready to serve.
  4. While quiche is baking, fill a small saucepan with 1-in (2.5 cm) vegetable oil and heat over medium-high. Once oil is hot, carefully fry capers until they have popped open and are crisp, about 3 minutes. Remove from oil and drain on paper towels. Set aside.
  5. Mix crème fraîche with lemon zest and remaining chives and parsley.
  6. Before serving, arrange salmon on quiche and garnish with crème fraîche and capers. If made ahead, quiche can be served cold, at room temperature, or reheated in oven at 350 F (160 C) for 15 minutes before arranging with salmon and garnishing.
Email Recipe
Email Recipe

Drink Pairings

Lobster Salad

Designed for the entire table to participate and mix together, this Lobster Salad is refreshing, elegant and deeply satisfying with a soy, sesame dressing bringing prosperity for all in the year ahead. Created by Chef He at Mott 32 in Vancouver, BC. Try pairing this recipe with Phanton Creek Estates Pinot Gris or Frind Winery Brut.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 lbs (900 g) whole live lobster
¼ lb (110 g) mixed vegetables (carrots, cucumbers and celtuce recommended)
3 tbsp (45 ml) soy sauce
3 tbsp (45 ml) white vinegar
3 tbsp (45 ml) granulated sugar
1 tbsp (15 ml) sesame oil
7 tbsp + 1 cup (355 ml) neutral‑flavoured oil, divided
1 tbsp (15 ml) chopped peanuts
2 tsp (10 ml) sesame seeds
8 to 10 small wonton wrappers, sliced into ½-in (1.25 cm) strips

Instructions

  1. Bring a large pot of water to a boil. Rinse lobster under cold running water and place in boiling water. Boil for 15 minutes, covered, then remove from water and set aside to cool. Once cool enough to handle, remove lobster meat from shell and cut into thin slices.
  2. Clean and dry vegetables and slice into thin strips.
  3. To make salad dressing, in a large bowl, mix soy sauce, vinegar, sugar, sesame oil and 7 tbsp (105 ml) neutral‑flavoured oil. Set aside.
  4. Heat a wok on high. Add 1 cup (250 ml) neutral-flavoured oil and heat until sizzling hot. Add peanuts, sesame seeds and wonton wrappers and deep-fry until brown and crispy, 6 to 10 minutes.
  5. Place lobster meat in centre of a large, wide bowl. Arrange piles of thinly sliced vegetables around. Sprinkle deep-fried peanuts, sesame seeds and wonton crisps on top of salad. After presenting dish, before serving, drizzle with dressing and toss ingredients together gently, to coat. Serve immediately.
Email Recipe
Email Recipe

Drink Pairings

Dried Oyster Bean Curd Roll

This crispy Oyster Bean Curd Roll is filled with Umami flavour. Expertly crafted by Chef He at Mott 32 in Vancouver, BC. This recipe is bountiful with savory richness of dried oysters balanced with Shiitake mushrooms and preserved Chinese sausage. Try pairing this recipe with Tantalus Pinot Noir 2021 or Black Sage Vineyard Oliver Merlot 2019.
Ingredients Instructions

Ingredients

Serves about 20 rolls
1 lb (450 g) dried Chinese or Japanese oysters
⅓ cup + 3 to 4 tbsp (125 to 140 ml) neutral-flavoured oil, divided
⅓ cup (80 ml) water
3½ tbsp (52.5 ml) oyster sauce, divided
2½ tbsp (37.5 ml) minced fresh ginger, divided
2 green onions, roughly chopped
2½ tsp (12.5 ml) salt, divided
⅓ cup (80 ml) cooked fat choy (washed and boiled in stock or water for 5 minutes)
5 sheets fresh bean curd (about 11 × 17-in/28 × 43 cm each)
8 oz (225 g) preserved Chinese sausages, diced
10 oz (280 g) shiitake mushrooms, diced
1½ tsp (7.5 ml) pepper
1½ tsp (7.5 ml) granulated sugar
1½ tsp (7.5 ml) chestnut powder

Instructions

  1. Rehydrate dried oysters in cold water for about 3 hours, then thoroughly rinse and roughly chop. Heat ⅓ cup (80 ml) oil in a frying pan over high, then flash-fry oysters in hot oil for 2 to 3 minutes. Add ⅓ cup (80 ml) water, 2 tbsp (30 ml) oyster sauce, 1 tbsp (15 ml) ginger, green onions and 1 tsp (5 ml) salt, then reduce heat to low and simmer, covered, for 35 minutes. Remove lid and simmer for 5 more minutes. Remove from heat and set aside.
  2. Dice cooked fat choy into small pieces. Set aside.
  3. Rinse bean curd sheets and pat dry. Cut each sheet into 4 rectangles and set aside to make rolls.
  4. Heat a separate pan on medium and add 1 tbsp (15 ml) oil. Add 1½ tbsp (22.5 ml) ginger and preserved sausage and stir-fry until fragrant, 1 to 2 minutes. Add mushrooms and fat choy and stir-fry until fragrant, 3 to 5 minutes. Add oysters, 1½ tbsp (22.5 ml) oyster sauce, 1½ tsp (7.5 ml) salt, pepper, sugar and chestnut powder to pan and stir-fry until all ingredients are heated and fragrant, 3 to 4 minutes. Remove from heat.
  5. Place a spoonful of stir-fried mixture on a bean curd rectangle (do not overpack). Wrap filled rectangle into a spring roll. Repeat until you’ve used up all rectangles and filling.
  6. Heat a deep wok on high. Add 2 to 3 tbsp (30 to 45 ml) oil and heat until sizzling hot. Carefully slide rolls into hot oil and fry until golden brown, about 2 minutes per side.
  7. Remove from heat and place rolls on a draining rack or paper towel to absorb excess oil. Serve immediately.
Email Recipe
Email Recipe

Drink Pairings

Fish Pie

Fish pie is a British pub classic! You won’t regret trying this dish, it’s creamy, rich, and oh so satisfying. We used salmon, halibut, and smoked salmon, but any combination of your favourite fish and seafood will work. Including something smoked adds another layer of flavour. Try it with prawns or scallops! Pair this recipe with Calliope Figure 8 White 2022 or Gray Monk Chardonnay Unwooded 2022
Ingredients Instructions

Ingredients

Serves 4-6
3 lbs (1.4 kg) potatoes, peeled and cut in half
6 oz (170 g) aged cheddar, grated, divided
½ cup (125 ml) whipping cream
3 tsp (15 ml) salt, divided, plus more for cooking potatoes
freshly ground black pepper, to taste
4 tbsp (60 ml) butter, divided, plus more for greasing dish
½ medium onion, finely diced
1 clove garlic, minced
3 tbsp (45 ml) all-purpose flour
2 cups (500 ml) milk
1 lb (450 g) cod or halibut, bones removed and cut into bite-sized pieces
½ lb (225 g) salmon, bones removed and cut into bite-sized pieces
½ lb (225 g) hot-smoked salmon, broken into bite-sized pieces
1 cup (250 ml) frozen peas
1 tsp (5 ml) finely chopped fresh chives
2 tsp (10 ml) finely chopped fresh parsley leaves

Instructions

  1. Preheat oven to 350 F (175 C). Place potatoes in a large saucepan, cover with salted water and bring to a boil. Turn heat down to medium and simmer for 10 to 15 minutes, or until potatoes are tender. Drain, then mash with half of the cheddar, whipping cream, 1½ tsp (7.5 ml) salt, pepper and 1 tbsp (15 ml) butter. Set aside.
  2. In a small saucepan over medium heat, sweat onions and garlic in remaining 3 tbsp (45 ml) butter. Add flour and mix well. Slowly whisk in milk and continue whisking until smooth. Add remaining salt and pepper. Bring to a boil, turn heat down to low and simmer for 10 minutes, stirring constantly, until sauce has thickened. Check and adjust seasoning. Set aside.
  3. Butter a 9 × 13-in (3.5 L) casserole dish. Cover bottom of casserole with a quarter of the béchamel. Place fish and peas in casserole and cover with remaining béchamel. Smooth it out and top with mashed potatoes. Sprinkle with remaining cheddar.
  4. Bake for 30 to 45 minutes, or until golden and bubbly and fish flakes easily. Garnish with chives and parsley.
Email Recipe
Email Recipe

Drink Pairings

Pork & Shrimp Egg Rolls

Egg rolls, a popular appetizer in Chinese cuisine, have a rich history. Originating from southern China, they were created during the Tang Dynasty. Initially known as “Spring Rolls” they featured thin wheat wrappers filled with vegetables and meats.  Now you can try to recreate these tasty snacks at home! Adjust ingredients per dietary needs.
Ingredients Instructions

Ingredients

Serves About 20
2 tbsp (30 ml) vegetable or grapeseed oil
1 tbsp (15 ml) minced ginger
3 cloves garlic, minced
16 oz (450 g) ground pork
3 cups (750 ml) shredded Napa cabbage
1 carrot, grated
1 × 10.5 oz (300 g) bag prawns, raw, minced
1 tsp (5 ml) sugar
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) sesame oil
½ tsp (2.5 ml) white pepper
1 egg
20 egg roll sheets
4 cups (1 L) vegetable or canola frying oil
DIPPING SAUCE
¼ cup (60 ml) sweet Thai chili sauce
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sriracha
1 tsp (5 ml) sesame oil
1 green onion, sliced

Instructions

  1. In a large skillet on medium-high heat, heat oil. Add ginger and garlic and sauté for 1 minute. Add pork and cook for 5 minutes, using a wooden spoon to gently break apart. Add cabbage and carrot. Sauté for another 5 to 7 minutes until everything is cooked and softened.
  2. Add prawns, sugar, soy sauce, sesame oil and white pepper. Cook another 3 minutes until prawns are cooked. Set aside and allow to cool completely.
  3. In a small mixing bowl, whisk egg with 2 tbsp (30 ml) water.
  4. On a clean, dry surface, lay out a few egg roll sheets side by side. Place 2 tbsp (30 ml) of filling in centre of egg roll sheets to form a line. Using a pastry brush or your finger, brush egg mixture onto edges of egg roll sheets. Fold bottom point over filling towards top point. Fold both side points in towards centre. Roll bottom square to top point. Set aside and continue with remaining egg roll sheets and filling.
  5. In a large saucepan, heat oil to 350 F (175 C). Place a few spring rolls in oil at a time. Fry for 3 minutes or until golden brown and crispy. Transfer onto a clean piece of paper towel and allow to cool slightly. Repeat this step until all spring rolls are fried.
  6. To make Dipping Sauce, in a small bowl, mix sweet Thai chili sauce, soy sauce, sriracha and sesame oil. Serve alongside spring rolls and garnish with green onions.
Email Recipe
Email Recipe

Drink Pairings

Subscribe to Seafood