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

Orange Sofrito Sauce (dipping sauce for spring rolls):

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

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.

Sofrito:

1 medium onion

2 green Cubanella peppers

3 cloves garlic

1/4 cup cilantro leaves

1/4 cup olive oil

In a blender, combine all ingredients and puree until smooth.