Yet another reason to flock to the Boudro’s/Zinc “complex” as I like to call it. These Roasted Spring Rolls are an item both bistros specialize in for special events, and it’s no secret why: they’re super delish!
Our go-to guy for the steps to the perfect spring roll at home is Executive Chef Manny Elizondo. He stuffed ours with shredded roasted duck, but substitute for whatever protein you like. The spring roll wrapper holds it all together for you…the blanched Napa cabbage, carrots, Shitake mushrooms, cilantro and rice vinegar that you then tuck, tie and deep fry!
Be sure to watch the video above to catch Manny’s technique. And get the recipe here. There’s a certain way to fold the rolls before sending them off to cook that ensures ingredients won’t spill out of the sides. It’s all about achieving the proper tension.
Deep fry until these puppies begin to color. You’re looking for a crispy, cooked exterior with a warm interior. About 4 minutes!