*canoe Sampler Recipe
Shrimp Sticks | Mongolian Baby Back Ribs | Chicken Spring Roll | Tempura Spicy Tuna Roll
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Ingredients
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Shrimp Sticks
Mongolian Baby Back Ribs
Chicken Spring Roll
Tempura Spicy Tuna Roll
Method
Shrimp Sticks
- 1
- 2
Mongolian Baby Back Ribs
- 3
Prepare Ribs
Preheat oven to 300°F (150°C). Mix soy sauce, brown sugar, garlic, ginger, sesame oil, and black pepper to make a marinade. Coat ribs with marinade and let sit for at least 30 minutes.
- 4
Chicken Spring Roll
- 5
Prepare Filling
In a skillet, cook ground chicken until browned. Add carrots, green onions, soy sauce, garlic, and salt. Cook until vegetables are tender.
- 6
Roll Spring Rolls
Place a spoonful of filling on each spring roll wrapper, roll tightly, and seal the edges with water.
- 7
Fry Spring Rolls
Heat oil in a deep pan. Fry spring rolls until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
Tempura Spicy Tuna Roll
- 8
Prepare Sushi Rice
Cook sushi rice according to package instructions and let cool. Prepare tempura batter by mixing tempura batter mix with ice cold water until smooth.
- 9
Fry Tuna
Dredge diced tuna in tempura batter and fry in hot vegetable oil until golden brown. Drain on paper towels.
- 10
Assemble Rolls
Lay a nori sheet on a bamboo mat, spread sushi rice on top, place fried tuna in the center, and roll tightly. Slice into pieces and serve with spicy mayo.
