Conch Egg Rolls with Key Lime-Wasabi Aioli
This recipe creates unique conch egg rolls with a savory filling of ground conch, Japanese cabbage, carrot, and radicchio, seasoned with soy sauce and white wine. They are deep-fried until golden and crispy, then paired with a vibrant homemade Key Lime-Wasabi Aioli, offering a delightful fusion of oceanic freshness, tang, and a spicy kick.
Equipment
- 1 Large pot or deep fryer For achieving crispy, evenly cooked egg rolls.
- 2 Mixing Bowls One for the egg roll filling, one for the aioli.
- 1 Whisk Essential for emulsifying the aioli to the correct consistency.
- 1 Cutting Board and Chef's Knife For precise preparation of vegetables and conch.
- 1 Zester or Microplane For fine key lime zest to enhance aioli flavor.
Ingredients
Main
- 3 Egg yolks
- 1/2 Pound ground conch
- 1 head Japanese cabbage
- 1 carrot shredded
- 1 Tablespoon soy sauce
- 2 Tablespoons white wine
- 1/4 head radicchio
- 12 spring roll wrappers
- Oil for frying
- Salt & pepper to taste
- 5 large egg yolks
- 6 garlic cloves peeled and pressed
- 1/3 Teaspoon 1/3 tsp. salt
- 2 key limes juiced
- 1 Cup vegetable oil
- Ground white pepper
- 1 key lime zested
- 2 Tablespoons prepared wasabi
Instructions
- Finely chop or shred the Japanese cabbage and radicchio, and shred the carrot.
- In a mixing bowl, combine the ground conch, shredded vegetables, soy sauce, white wine, and salt and pepper to taste; mix thoroughly.
- Lay out a spring roll wrapper, place a portion of the conch mixture near one corner, then fold in the sides and roll tightly, sealing the edge with a small amount of egg yolk (from the 3 egg yolks specified for the filling). Repeat for all wrappers.
- Heat oil for deep frying in a large pot or deep fryer to 350-375°F (175-190°C).
- Carefully fry the prepared egg rolls in batches until they are golden brown and crispy, ensuring the filling is cooked through. Remove and drain on paper towels.
- For the aioli, in a separate mixing bowl, combine the 5 large egg yolks, pressed garlic cloves, 1/3 tsp salt, and the juice of 2 key limes.
- While continuously whisking vigorously, slowly drizzle in the 1 cup of vegetable oil until a thick, emulsified aioli forms.
- Stir in the prepared wasabi and the zest of 1 key lime into the aioli. Season with ground white pepper to taste.
- Arrange the hot conch egg rolls on a serving platter.
- Serve immediately with the Key Lime-Wasabi Aioli on the side for dipping.
Notes
Ensure the ground conch is finely minced to avoid a tough texture in the filling. For the vegetables, uniform, thin shredding of the cabbage, radicchio, and carrot is key for even cooking and delicate mouthfeel; a mandoline can be invaluable here. When rolling the egg rolls, do not overfill and seal them tightly with a bit of egg yolk to prevent bursting during frying. Maintain a consistent oil temperature between 350-375°F (175-190°C) for optimal crispness and minimal oil absorption. For the aioli, slowly drizzle the oil while whisking vigorously to ensure a stable emulsion. Adjust wasabi to personal heat preference, and consider a hint of fresh ginger in the filling for added aromatic complexity.