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Spring Rolls with Jícama Watermelon Slaw Recipe from WDW Swan & Dolphin


2 Tbsp Vegetable Oil
1 oz. Garlic (chopped fine)
4 oz. Tasso Ham Julienne (or other spicy ham)
½ Carrot, (shredded)
½ Red Pepper, Julienne
¼ Head Nappa Cabbage, Julienne (found in most supermarkets)
2 Tbsp Scallions
1 tsp Sesame Oil
Salt and Pepper to Taste
16 Spring Roll Skins (found in most supermarkets)
1 Large Egg (slightly beaten)

Yield: 4 servings


Heat vegetable oil in a pan. Add garlic and ham and sauté. Add carrots and peppers and continue cooking. Add cabbage, scallions, and sesame oil, season with salt and pepper to taste. Remove from heat and drain in colander until cool. Place 2 oz. of mix into spring roll skin and roll. Re-roll in second skin sealing edges with beaten egg. Place in 350° oil and cook until lightly brown. Drain on paper towel.

Watermelon Slaw

½ lb. Watermelon (diced)
½ Jícama, Peeled and Julienne (found in most supermarkets)
1 Tbsp Cilantro (chopped)
2 Tbsp Lemon Juice
1/8 tsp Crushed Red Pepper
2 Tbsp Honey

Mix all ingredients together in a bowl and chill.


Drizzle 1 Tbsp barbeque sauce on a plate. Place 2 oz. watermelon slaw in center of plate. Cut two spring rolls in half on the diagonal. Lean the four pieces against the slaw.



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