ATLANTA - Agave Restauran'ts Tim Pinkham teaches Good Day Atlanta's Alyse Eady how to make a Agave's Shrimp & Poblano Chile Spring Roll recipe. For more information on Agave click here. For today's recipe see below.
Agave’s Shrimp & Poblano Chile Spring Rolls
Ingredients Quantity Instructions
• Napa Cabbage 1 Head thinly chopped
• Carrots 1 ½ cup thin matchsticks
• Poblano pepper ½ cup diced
• Yellow Onion ½ cup diced
• Cayenne Pepper 1 tbsp reduce for less spicy
• Garlic Powder 1 tsp
• Brown Sugar 1 tsp
• Salt 2 tbsp
• Black Pepper 1 tbsp
• Fresh Shrimp 3/4lb rough chop
• Rice Paper 1 per roll
• Egg white 2 eggs
Preparation: Makes approximately 10-12 spring rolls
Mix everything together except rice paper & egg whites.
Drain out any liquid in cheese cloth and set aside. The dryer the better!
Place rice paper on flat clean surface. (may substitute spring roll wrappers)
Place approx. 2oz of mixture into center of rice paper and roll. use egg wash on top point of rice paper to bind.
Fry in oil 350 degrees until golden brown & shrimp cooked through.
Serve with your choice of dipping sauces. (we use jalapeno jelly & tomatillo salsa)
Enjoy smiling faces & full bellies!