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Shrimp and Plantain Rolls with Gingered Teriyaki Vinaigrette

4 servings

Ingredients for the Rolls

4 egg roll wrappers
4 whole shrimp, peeled and deveined
1 very ripe plantain (almost black) cut into 1-inch chunks the same size as the shrimp
1 red bell pepper
oil for frying
1 egg yolk, beaten

Ingredients for the Vinaigrette

1/4 cup soy sauce
1/4 cup sake or sherry
1/4 cup rice wine vinegar
1 teaspoon sugar
2 teaspoons minced, fresh ginger
1 tablespoon vegetable oil
1 clove garlic, chopped
1/8 teaspoon white pepper

Method for the Rolls

To roast the peppers, place them over an open flame, under the broiler, or on the grill. Blacken the skin all over without burning the flesh. Transfer to a bowl, cover with plastic wrap, and allow to steam for about 15 to 20 minutes. Peel away the skin and then remove the seeds and the membranes inside. Cut the roasted pepper into pieces the same size as the shrimp.

Combine the shrimp, plantain and the pepper. Place a fourth of the mixture on one of the wrappers and begin to roll. About halfway into rolling, fold the ends in and continue to roll, forming an enclosed log. Brush the inside end of the log with the beaten egg yolk and seal the roll. Repeat this process for the remaining rolls.

Heat the oil in a frying pan or wok until very hot. Fry the rolls on both sides until golden brown, about 5 to 8 minutes.

Method for the Vinaigrette

Combine the ingredients and serve with the rolls.