Conch Spring Rolls

  • 1 ½ pounds fresh conch
  • 1 small red pepper, diced
  • 1 small green pepper, diced
  • 3 sprigs of scallions, thinly sliced
  • 1 cup green cabbage, finely sliced
  • ½ yellow onion, finely diced
  • 1 carrot, finely diced
  • 1 Scotch bonnet pepper, finely diced
  • 3 seasoning peppers, finely diced
  • 1 clove garlic
  • 2 packages of spring roll wrappers
  • Sea salt and fresh cracked black pepper for seasoning
  • 3/4 cup sugar
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 1 tablespoon finely minced garlic
    (about 5-6 garlic cloves)
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon Sriracha sauce (or less)
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 teaspoon salt
  1. Finely mince the conch and place in a food processor with all of the diced and sliced vegetables. Pulse until mixture starts to blend together. Portion and wrap small amounts of the conch mixture into the spring roll skins and roll.
  2. Fill a large pot with about three inches of oil and heat to approximately 375 F. Carefully add the spring rolls to the hot oil and fry for about 5 minutes, turning once, or until the roll floats to the surface of the oil.
  3. Drain on a paper towel and serve immediately with some homemade sweet chili sauce for dipping.
  1. Add the water, rice vinegar, and sugar to a pot over medium-high heat. When the mixture starts to boil, add the garlic and red pepper flakes. Turn the heat down and let simmer a couple of minutes. This will make sure all of the flavors are infused. Next, add the Sriracha sauce, adjusting the heat to taste.
  2. In a separate small bowl, mix the cornstarch and 1 tablespoon cold water until the cornstarch is dissolved. Bring the sauce to a low boil, and add the cornstarch/water mixture and salt.
  3. The sauce will begin to thicken immediately. Cook while constantly stirring, until the mixture reaches desired thickness – about 3-5 minutes.
  4. Let the sauce cool and then dip away!