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Lobster
Spring Rolls
Wine and Roses Country Inn
2505 W. Turner Road
Lodi, California
(209) 334-6988.
http://www.winerose.com/
Sandwiched between a housing development and
a strip mall on a busy corner in Lodi, Wine and Roses is an offbeat
location for an establishment that for 100 years was just a stopping
point for travelers on the way to the Capital.
For
the past 15 years this landmark oasis has been the Wine and Roses
Country Inn. It's a lot more than a bed and breakfast. It's a
fine restaurant that's really taken off in the last year. Housed
in the original part of the estate, this intimate dining room
is open seven days a week, serving lunch, dinner, and Sunday brunch.
The upscale menu is created by Chef de Cuisine John Hitchcock.
The Stockton native is a graduate of the prestigious Culinary
Institute of America in New York. Hitchock's cuisine is described
as regional California, in part, because he uses fresh local products,
but Hitchcock prefers to call his creations just plain American
with a twist that reflects our multi-cultural society. For example,
the salmon dish is done with a tomatillo sauce, rice and beans.
A favorite lunch item is the Portabello mushroom sandwich. The
surprisingly all time popular dish is a bowl full of mussels.
The
menu, which changes every several weeks, is accompanied by an
impressive wine list that features Lodi's award-winning labels.
Save room for dessert. The choices are decadent and generous!Wine
and Roses is a wonderful restaurant, a charming bed and breakfast,
home to the Lodi Wine and Visitors Center, and much more.
Ingredients
Lobster Spring Rolls
- 2
Cups hard Napa Cabbage
- 1
Cup Red Bell Pepper
- 1
Cup peeled and shredded carrot
- 2
T. minced fresh ginger
- 2T.
Chopped Garlic
- 2
bunches green onions, sliced (green part only)
- 1
cup peeled and shredded daikon radish
- 2
lobsters, steamed (using tail and claw meat only)
- 1
package spring roll wraps (do not use egg roll wraps)
Dipping
Sauce
- 1
Cup soy sauce
- 1
Cup sugar
- 1
Cup water
Instructions
Mix all ingredients together. Measure out approximately
4 tablespoons of filling in the wraps. Wrap as follows: place
mixture in middle of square wrap, fold up one corner of the square
until it makes a triangle, fold in bottom two edges of triangle,
then roll up. Fry at 350 degrees in oil until crisp and browned.Dipping
Sauce, add remaining white part of onion and ginger scraps. Bring
mixture to a boil and then strain.
Suggestions
Serve within one hour.
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