Yellow Chile Spring Rolls and Tropical Fruit Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 229
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 41
- Dietary Fiber
- 4
- Sugar
- 21
- Protein
- 16
- Cholesterol
- 41
- Sodium
- 556
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
Ingredients
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
Directions
- 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:
- Mix the papaya, mango, lemon juice, ginger, and honey in a bowl. Toss to combine well. Garnish with cilantro.