Yellow Chile Spring Rolls and Tropical Fruit Salad

Total Time:
35 min
25 min
10 min

4 servings

  • Spring Rolls:
  • 1/2 pound scallops, cleaned
  • 2 tablespoons hoisin sauce, divided
  • 4 ounces bean sprouts
  • 4 rice spring roll wrappers, soaked in water until pliable
  • 8 yellow chile peppers, julienned
  • 2 scallions, julienned
  • 1 carrot, julienned
  • 1 yellow zucchini, julienned
  • 4 ounces crab meat
  • Tropical Fruit Salad, recipe follows
  • Tropical Fruit Salad:
  • 1 cup chopped papaya
  • 1/2 cup chopped mango
  • 1/2 cup fresh lemon juice
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon honey
  • Sprig fresh cilantro, for garnish
Spring Rolls:
  • Pat scallops dry completely. Toss the scallops and 1 tablespoon hoisin sauce together in a bowl. In a medium nonstick saute pan over medium-high heat, add the scallops and cook until opaque in color, turning occasionally. Remove the scallops. In another small saute pan over medium-high heat, add the bean sprouts. Add the remaining hoisin sauce and saute the bean sprouts until they are warmed through, but still crispy. Remove the sprouts and let cool.

  • Place the pliable spring roll wrappers on a clean surface. Divide the scallions, carrots, zucchini, and crab meat evenly among the wrappers. Fold the sides in, then roll the wrapper up, like a burrito, so the filling can't fall out. Serve the spring rolls with the Tropical Fruit Salad.

Tropical Fruit Salad:

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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