Tour de Fork fundraiser Sept. 16

- Tour de Fork is a fundraising event where you can sample food from some of metro Detroit's best chefs while raising money for The Children's Center.

The event is Friday, September 16 at 7 p.m. at The Garden Theater in Detroit. Tickets start at $85 and get you open access to the bar and food stations.

For more information, or to purchase tickets online, visit www.thechildrenscenter.com.

One of the chefs at the event will be John Vermiglio from Grey Ghost. He joined us in the FOX 2 Cooking School to give us a sneak peek at some of his food, and to share his recipe for spring rolls.

Fried Chicken Spring Rolls with Sweet & Sour Plum Sauce

Yield: 12 Spring Rolls

For the Chicken Sausage Filling:

2 lb. Ground Chicken Thighs
1 ea. Shallot, small diced
1 ea. Lemongrass Stalk, finely chopped
4 ea. Fresno Chili (or Jalapeno), small diced
5 ea. Garlic Cloves, minced
1 ea. Ginger Bulb, peeled and minced
2 ea. Yellow Onion, small diced
2 T. Fish Sauce
¼ C. Sweet Chili Sauce
4 T. Soy Sauce
2 t. Salt
2 T. Vegetable Oil

For the Sweet & Sour Plum Sauce:

1 lb. Fresh Plums, pitted and small diced
1 c. Red Wine Vinegar
¼ c. Corn Starch, mixed with ½ c. water
¼ c. Chopped Scallion
2 T. Fresh Ginger, finely chopped
2 T. Garlic, minced
1 ea. Red Onion, small diced
1 bunch Green Onion, small diced
2 c. Sugar
2 T. Soy Sauce
2 t. Chili Flakes
2 T. Vegetable Oil

For the Spring Roll:

1 pckg. Spring Roll Wrappers
1 ea. Sprig Thai Basil
Pickled Vegetables or Kim Chee for Garnish
Oil for Frying

Method of Preparation:

For the Chicken Sausage:

In a sauté pan, over medium heat, combine vegetable oil, shallot, lemongrass, Fresno chili, garlic, ginger and yellow onion. Sweat until onions are translucent, about 6-8 minutes, then place into blender and puree until smooth.

Combine remaining ingredients and mix thoroughly with the ground chicken. Place into refrigerator for 1-2 hours, while you prepare the plum sauce.

For the Sweet & Sour Plum Sauce:

In a sauce pan, over medium heat, combine vegetable oil, ginger, garlic and red onion. Sweat until translucent and add remaining ingredients. Bring to a boil and reduce to a simmer, let cook for 10-15 minutes or until thickened. Set aside, can be served warm or cold.

To Assemble the Spring Roll:

Place heaping spoon full of chicken sausage onto a spring roll wrapper. Shape into a log and roll like a burrito. Brush the end of the wrapper with water to seal. Place spring rolls into a deep fryer set to 350 degrees. Fry until golden brown. Garnish with pickled vegetables, Thai basil and plum sauce.

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