WAVE 3 Chews: Hot Brown Spring Rolls

WAVE 3 Chews: Hot Brown Spring Rolls

LOUISVILLE (WAVE) From bets to beverages, fashion to food, so much work goes on behind the scenes to make each Kentucky Derby a success.

If you need a recipe to entertain guests during your viewing parties on Derby Day, here's a twist on the traditional Hot Brown:

Recipe: Hot Brown Spring Rolls by Brown Hotel executive chef Josh Bettis
Preparation Time: One hour
Servings: Three wontons

Ingredients: 

  • 1 slice uncooked bacon, finely chopped
  • 3 ounces roasted turkey breast, finely chopped
  • 1/2 Roma tomato, diced
  • 1 tablespoon pimento cheese (store-bought)
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/4 cup heavy whipping cream
  • 1/4 cup whole milk
  • 1 tablespoon shredded Parmesan cheese
  • 1 pinch nutmeg
  • Salt and pepper, to taste
  • 3-4 inch wonton wrappers
  • 1 egg, beaten
  • 1/2 cup canola oil, for frying
  • Sprig of parsley, for garnish
  • Paprika, for garnish

Directions:

  1. In a small sauté pan over low to medium heat, render the bacon until crispy then set aside on a paper towel-lined plate to absorb grease. Finely chop the bacon and roasted turkey breast, and dice tomatoes. In a small mixing bowl, prepare the filling by incorporating the turkey, tomato, bacon, and pimento cheese. Mix well. 

  2. In a small sauce pot, melt butter over medium heat for the Mornay sauce. Add flour to the melted butter and whisk until it is light brown and takes on a nutty smell. Add heavy whipping cream and whole milk while whisking constantly until smooth. Add shredded Parmesan, nutmeg, salt and pepper, whisking over medium heat until cheese is fully incorporated. Allow to simmer for 8-10 minutes.

  3. Place wonton wrapper on a flat, clean surface. Use a brush to coat the inside of each wonton with beaten egg. Place 1/3 of the filling in a line in the lower corner of the wonton wrapper. Fold the right quarter towards the filling in the center and repeat with the left quarter. Roll forward to form a “spring roll.” Repeat with the other two wontons.

  4. In a small sauce pot over medium heat, bring canola oil to 350 degrees. Use a candy thermometer to check temperature. Gently place each spring roll in the oil and fry until golden brown. Using a slotted spoon or tongs carefully remove the spring rolls from the oil and place on a paper towel to cool.

  5. Spoon the Mornay dipping sauce into a small ramekin and garnish with a sprig of parsley and a pinch of paprika. Place in the center of a decorative plate, add wontons to the outer rim and serve.

  6. Enjoy!

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