Try your taste buds out on the vegetarian version of Zinc’s popular duck spring roll. Watch how Chef Manny prepares them – click here!
Method:
Mix ingredients together, take a small portion and roll away! Deep fry for 1 minute fully submerged.
For The Sauté:
1 tbl of each of the following: sumba, balsamic vinegar, soy sauce, brown sugar. Add shiitake mushrooms and reduce to a glaze. Cool down.
Combine and mix the cabbage, bean sprouts, snow peas, green onions, carrots, red pepper, mint and cilantro.
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Ingredients
- ½ cup cabbage mix (napa cabbage, green cabbage and red cabbage, julienne)
- ¼ cup bean sprouts
- ¼ cup snow peas, juilenne
- 1 slice green onions
- 2 ea grated carrots
- ½ cup red peppers, julienne
- 10 ea mint leafs, chopped
- 10 ea cilantro leafs, chopped
- 10 ea shiitake mushrooms, sliced and sauteed
- spring roll wraps
- egg yolk to seal wrap
- noodle beans clear
Orange Marmalade Sauce
- 1 cup orange marmalade
- 2 oz. Horseradish
- ½ cup rice wine vinegar
- 1 tablespoon orange chili flakes
