Best Conch Rolls Recipes

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CONCH ROLLS



Conch Rolls image

Provided by Food Network

Categories     dessert

Time 29m

Yield 4 servings

Number Of Ingredients 14

1 cup grated coconut in syrup
1 cup shredded coconut
2 tablespoons dry active yeast
1/2 cup warm water
1/2 cup sugar
2 eggs
1 1/2 cups milk
1/2 cup solid vegetable shortening
1 3/4 cups flour, plus 1 3/4 cups
1/2 cup grated coconut in syrup
1/2 cup shredded coconut
2 teaspoons salt
Pan spray
Melted butter

Steps:

  • To make the filling for the conch rolls: In a medium mixing bowl, combine the grated coconut in syrup and shredded coconut. Reserve until needed.
  • To make the conch rolls: Preheat the oven to 350 degrees F.
  • In a small mixing bowl, dissolve the yeast in the water and let it begin to foam. In a large mixing bowl, with your hands, combine the sugar, eggs, milk, shortening, 1 3/4 cups flour, coconut in syrup, shredded coconut, and salt. Once the ingredients are well incorporated, move the mixture into the bowl of a standing mixer. With the dough hook attachment on, gradually add the remaining 1 3/4 cups of the flour. Once all of the flour is mixed in, remove the bowl from the mixer, take out the dough hook, cover dough with a cloth, and let rise for 1 1/2 hours.
  • Punch down the dough in the center with your fist, cover the dough again, and let rise for another 30 minutes. Punch down the dough a second time. Cut into 4-ounce balls to make the conch rolls. Roll out the 4-ounce dough portions into circles. Roll up the circles to form a spiral shell. Place onto a greased baking sheet. Let the rolls rest for another 30 minutes. Baste the insides of the rolls with the coconut in syrup mixture.
  • Bake conch rolls for 12 minutes or until lightly golden brown. Once the rolls or loaves are pulled from the oven, brush with melted butter.

CONCH SPRING ROLLS



Conch Spring Rolls image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 16 pieces

Number Of Ingredients 23

2 pounds fresh conch
1 large red pepper, finely diced
1 large yellow pepper, finely diced
1 large white onion, finely diced
4 ounces capers, chopped
1 bunch cilantro, leaves chopped
2 limes, juiced
Salt and pepper
Salt and pepper
Spring roll wrappers
1 egg, beaten
Vegetable oil, for frying
1 1/2 cups fresh orange juice
4 tablespoons rice vinegar
1/4 cup sugar
1/2 cup Sofrito, recipe follows:
4 tablespoons cornstarch
4 tablespoons water
1 medium onion
2 green Cubanella peppers
3 cloves garlic
1/4 cup cilantro leaves
1/4 cup olive oil

Steps:

  • In a large pot of boiling water, cook conch for 1 hour. Using a meat grinder, grind finely. In a large bowl, combine conch, peppers, onions, capers, chopped cilantro and lime juice. Season to taste with salt and pepper. Wrap small amounts of the conch mixture in the spring roll skins, roll, and brush on the beaten egg with a pastry brush to seal the rolls.
  • Add oil to a depth of 3 inches in a large pot and heat to 375 degrees F. Carefully add the spring rolls to the hot oil and fry for 3 to 5 minutes, turning once, or until the rolls float to the surface of the oil. Drain on paper towels and serve immediately with the Orange "Sofrito" Sauce.
  • To a medium saucepan, add orange juice and bring to a simmer. Add rice vinegar, sugar, and sofrito. In a small bowl, whisk cornstarch and water together and add slowly add to pan, whisking to blend. Let simmer for 2 to 3 more minutes and then remove from heat. Cover and chill in the refrigerator. Serve chilled with the spring rolls.
  • In a blender, combine all ingredients and puree until smooth.

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