INGREDIENTS:8 oz. ground veal
1 mango
4 spring roll wrappers
pinch of cumin
pinch of cayenne pepper
½ tsp. sambal paste
1 onion, diced
2 garlic cloves, minced
pinch of curry
2 Tbsp. veal fat
10 leaves basil
10 leaves cilantroDIRECTIONS:Sweat the garlic and onions in veal fat. Add ground veal and spices and cook for 10 minutes. Drain veal and pass thorugh a sieve to remove fat. Cut mango into long strips. Lay out spring roll wrapper. Place 1 Tbsp. mix at the bottom alongside, and 1 strip of mango. Roll halfway, place 2 basil and 2 cilantro leaves in wrapper and roll all the way up. Seal wrapper with egg wash. Fry and serve with aioli or sweet and sour sauce.SERVINGS:4 spring rollsFrom:Executive Chef David Burke and Chef de Cuisine Neil Murphy, Park Ave. Cafe, New York CityPHOTO CREDIT:Photo Credit: THE VEAL COMMITTEE
