Conch Spring Rolls

• 2 pounds fresh conch
• 1 large red pepper, finely diced
• 1 large yellow pepper, finely diced
• 1 large white onion, finely diced
• 4 ounces capers, chopped
• 1 bunch cilantro, leaves chopped
• 2 limes, juiced
• Salt and pepper
• Spring roll wrappers
• 1 egg, beaten
• Vegetable oil, for frying

1. In a large pot of boiling water, cook conch for 1 hour.
2. Using a meat grinder, grind finely.
3. In a large bowl, combine conch, peppers, onions, capers, chopped cilantro and lime juice.
4. Season to taste with salt and pepper.
5. Wrap small amounts of the conch mixture in the spring roll skins, roll, and brush on the beaten egg with a pastry brush to seal the rolls.
6. Add oil to a depth of 3 inches in a large pot and heat to 375 degrees F. Carefully add the spring rolls to the hot oil and fry for 3 to 5 minutes, turning once, or until the rolls float to the surface of the oil.
7. Drain on paper towels and serve immediately with the Orange "Sofrito" Sauce.
8. Orange Sofrito Sauce (dipping sauce for spring rolls):
9. 1 1/2 cups fresh orange juice
10. 4 tablespoons rice vinegar
11. 1/4 cup sugar
12. 1/2 cup Sofrito, recipe follows
13. 4 tablespoons cornstarch
14. 4 tablespoons water
15. To a medium saucepan, add orange juice and bring to a simmer.
16. Add rice vinegar, sugar, and sofrito.
17. In a small bowl, whisk cornstarch and water together and add slowly add to pan, whisking to blend.
18. Let simmer for 2 to 3 more minutes and then remove from heat.
19. Cover and chill in the refrigerator.
20. Serve chilled with the spring rolls.
21. 1 medium onion
22. 2 green Cubanella peppers
23. 3 cloves garlic
24. 1/4 cup cilantro leaves
25. 1/4 cup olive oil
26. In a blender, combine all ingredients and puree until smooth.

fresh conch, red pepper, yellow pepper, white onion, capers, cilantro, salt, spring roll wrappers, egg, vegetable oil

Taken from www.foodnetwork.com/recipes/conch-spring-rolls-recipe.html (may not work)