CONCH SPRING ROLLS

Conch Spring Rolls image

Provided by Food Network

Time 1h30m

Yield 16 pieces

Number Of Ingredients 23

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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.