Sauté Onion, Bell pepper, and Celery in olive oil until softened. Add Garlic and cook for another minute.
Add Carolina Gold rice and toast for 2-3 minutes. Deglaze with Dry sherry.
Add Lobster stock and Bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until Rice is cooked and liquid is absorbed.
Gently fold in Lobster meat and Smoked duck breast. Let cool completely.
Soften Spring roll wrappers according to package directions. Place about 2-3 tablespoons of the Jambalaya mixture in the center of each wrapper.
Fold the sides of the wrapper over the filling, then roll tightly to enclose.
Heat Vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry Egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
Serve immediately with Saffron Aioli for dipping.
Ingredients
6
1 pound450 gLobster meat-cooked, chopped
1/4 pound115 gSmoked duck breast-thinly sliced
1 cup195 gCarolina Gold rice-uncooked
2 cups480 mLLobster stock
1/4 cup60 mLDry sherry
1/2 cup70 gOnion-brunoise
1/2 cup70 gBell pepper-brunoise (red and yellow)
1/4 cup35 gCelery-brunoise
2 clovesN/AGarlic-minced
1N/ABay leaf
1 cup240 mLMayonnaise-homemade preferred
1/4 tsp1.25 mLSaffron threads-bloomed in 1 tbsp warm water
1 tbsp15 mLLemon juice-freshly squeezed
12N/ASpring roll wrappers (rice paper)
Vegetable oilN/AFor frying
Equipment
Large skillet
Deep fryer or large pot
Paper towels
Instructions
Sauté Onion, Bell pepper, and Celery in olive oil until softened. Add Garlic and cook for another minute.
Add Carolina Gold rice and toast for 2-3 minutes. Deglaze with Dry sherry.
Add Lobster stock and Bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until Rice is cooked and liquid is absorbed.
Gently fold in Lobster meat and Smoked duck breast. Let cool completely.
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