Conch Spring Rolls

11 ingredients
1 steps

Ingredients

  • 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
  • Spring roll wrappers
  • 1 egg, beaten
  • Vegetable oil, for frying

Directions

  1. 1
    ["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.""

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