Crispy Smoked Salmon Spring Roll

A crispy and delicious smoked salmon appetizer.

Serving size: 6

INGREDIENTS

• 12 each lumpia wrappers, 8x8 size
• 16 ounces cabbage, shredded
• 4 ounces carrot, shredded
• 4 ounces onion, julienned
• 1 teaspoon peppercorns, seczhuan style
• 2 cloves garlic, finely chopped
• 1 ounce sesame oil
• 1 ounce soy sauce
• 1/2 teaspoon white pepper
• 4 ounces smoked salmon, crumbled
• 1 cup distilled vinegar
• 1 cup chicken stock
• 4 ounces brown sugar
• 1 tablespoon ginger, finely chopped
• 3 cloves garlic, use fermented black garlic
• 1 tablespoon shallot, finely chopped
• 1 teaspoon sesame oil
• 10 ounces canola oil

DIRECTIONS

1. In a large saute pan on high heat add 1 oz of sesame oil. Add carrot, garlic ginger, onion and seczhuan peppercorns to hot pan. Cook until the carrots and onion are soft but not browned.
2. Add cabbage and 1 oz of soy sauce. Season with 1/2 teaspoon of black pepper. Cook until cabbage is just wilted. Remove from heat and cool to room temp.
3. Add crumbled smoke salmon. Stir all ingredients together to evenly combine crumbled salmon.
4. Divide the salmon filling into 12 equal parts. Lay one lumpia wrapper on a flat surface. Brush the lumpia sheet with water. Place some salmon filling at the bottom edge of the lumpia wrapper. Fold in the side of the sheet so the edges are touching. Fold the bottom edge of the wrapper over the filling and then roll forward until there is about an inch of the wrapper left.
5. Liberally brush the last edge of the wrapper with water. Finish rolling and the repeat the process until all the filling has been used. Store the rolls with the seam side down. Cover  and store in the refrigerator until you are ready to fry.
6. To make the sauce, combine the sesame oil, shallot, black garlic and ginger in a small pan and cook for 3-5 minutes.
7. Add brown sugar and distilled vinegar.Reduce vinegar by 70%. Add chicken stock and continue cooking until reduced. Remove from heat and set aside.
8. In a large sauté pan on medium high heat add canola oil. Heat oil to 350ºF.
9. Fry rolls on each side until golden brown. Remove rolls one at a time and transfer to a plate lined with a paper towel.
10. Serve the rolls wile hot with the black garlic dipping sauce.