Seafood Spring Roll "Sticks" with a Citrus Dipping Sauce

Seafood Spring Roll "Sticks

2 cups Master Seafood Mixture, recipe follows
1 package lumpia wrappers
1 egg with 2 ounces water
1 lemon, juiced
1 lime, juiced
1/4 cup thin soy sauce
1/8 cup mint leaves, chiffonade

Lay out a lumpia wrapper with corner facing you. Place a small mound of seafood mixture at the bottom, moisten edges with egg wash and roll bottom corner towards the middle.

Roll very long and thin spring roll "sticks." Fold in both sides and continue rolling. Finish roll and let rest.

Deep fry at 350F until golden brown, about 5 minutes. Drain on paper towels. Mix together citrus juices, soy sauce and mint.

To plate, slice spring rolls in half on the bias and place on a lined plate with mint sprigs. Serve with small bowl of dipping sauce.

Master Seafood Mixture

1 pound rock shrimp, diced
1 pound Chilean sea bass, diced
1 pound bay scallops, diced
1 egg
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 cup chopped scallions
1/4 cup chopped cilantro
Salt and white pepper

In a food processor, add shrimp, bass, scallops, egg, ginger and sesame oil. Pulse only a little bit to bring the ingredients together. Transfer to a large bowl and fold in the scallions and cilantro.

Season with salt and pepper.