Curried Shrimp and Basil Crispy Spring Rolls with Habanero, Mango and Ginger Chutney
Pairs with Ingle Vineyard Riesling
Spring Rolls
1 package spring roll wrappers
1 carrot, julienned
36 raw shrimp, peeled and deveined
30 fresh basil leaves
1 package cellophane or bean thread noodles, rehydrated as per package instructions
2 tsp. chili oil
1 T Curry powder
1 egg, beaten
oil for frying
To noodles add chili oil and curry powder and mix until uniform in color.
Uncovering one wrapper at a time, place wrapper on work surface. Add about five sticks of julienned carrot, 2-3 shrimp (depending on size), noodles, then 1-2 basil leaves on top. Roll up wrapper; tucking sides as you go, seal by brushing on egg wash.
Deep fry spring rolls until crispy, serve with chutney
Habanero, Mango and Ginger Chutney
1 ripe mango, cut into large pieces
¼ - ½ cantaloupe, cut into large pieces
½ tsp or more diced habanero pepper, seeds removed
freshly grated ginger
honey, if needed to achieve desired sweetness level
Puree mango and cantaloupe, strain mixture through coffee filter to remove excess water. Add diced habanero, ginger and honey to taste.
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