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.
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.
In a blender, combine all ingredients and puree until smooth.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Wilo Benet, Pikayo Restaurant
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