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Yellow chile spring rolls and tropical fruit salad recipe | herb mesa | food network

Yellow chile spring rolls and tropical fruit salad recipe | herb mesa | food network

By Alexander Ferreira
25’ Prep time
10’ Cook time
35’ Total time
229 Calories
4 Serving
Alexander Ferreira 0 Followers

Step by Step

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Step 1

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.
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Step 2

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.
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Step 3

Mix the papaya, mango, lemon juice, ginger, and honey in a bowl. Toss to combine well. Garnish with cilantro.

Ingredient

  • Honey
    Honey
  • Fresh lemon juice
    Fresh lemon juice
  • Hoisin sauce
    Hoisin sauce
  • Zucchini
    Zucchini
  • Minced fresh ginger
    Minced fresh ginger
  • Bean sprouts
    Bean sprouts
  • Scallops
    Scallops
  • Crab meat
    Crab meat
  • Chile peppers
    Chile peppers
  • Spring roll wrappers
    Spring roll wrappers
  • Chopped papaya
    Chopped papaya
  • Chopped mango
    Chopped mango
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