Ingredients:
Seafood Dumplings:
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9g Tea&Grill BBQ green tea seasoning
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200g fresh shrimp, peeled and deveined, finely chopped
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100g fresh scallops, finely chopped
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100g fresh squid, cleaned and finely chopped
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200g dumpling wrappers
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1/4 cup olive oil
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2 cloves garlic, minced
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1 tablespoon grated fresh ginger
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1/4 cup chopped fresh cilantro
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1/4 cup chopped green onions
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1/4 cup soy sauce
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Salt and freshly ground black pepper
Vegetable Rolls:
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2 large carrots, julienned
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2 large cucumbers, julienned
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1 large bell pepper, julienned
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1/4 cup fresh mint leaves
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1/4 cup fresh basil leaves
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20 rice paper wrappers
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1/4 cup olive oil
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2 cloves garlic, minced
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1 tablespoon grated fresh ginger
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1/4 cup soy sauce
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1/4 cup rice vinegar
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Salt and freshly ground black pepper
Dipping Sauce:
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1/4 cup soy sauce
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1 tablespoon rice vinegar
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1 tablespoon honey
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1 tablespoon fresh lemon juice
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1 clove garlic, minced
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1/4 cup chopped fresh cilantro
Instructions:
Prepare the Seafood Dumplings:
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In a mixing bowl, combine the chopped shrimp, scallops, and squid. Add the minced garlic, grated ginger, chopped cilantro, and chopped green onions. Mix well.
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Add the olive oil, soy sauce, salt, and black pepper. Mix until well combined.
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Place a spoonful of the seafood mixture in the center of each dumpling wrapper. Moisten the edges of the wrapper with water and fold to seal, pressing out any air.
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Heat a large skillet over medium-high heat. Add a little olive oil and pan-fry the dumplings until golden brown on both sides. Alternatively, you can steam the dumplings for a healthier option.
Prepare the Vegetable Rolls:
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In a mixing bowl, combine the julienned carrots, cucumbers, and bell pepper. Add the fresh mint and basil leaves. Mix well.
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In a small bowl, combine the olive oil, minced garlic, grated ginger, soy sauce, rice vinegar, salt, and black pepper. Mix well and pour over the vegetables. Toss to coat.
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Prepare the rice paper wrappers according to the package instructions. Usually, this involves soaking them in warm water until pliable.
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Place a small amount of the vegetable mixture in the center of each rice paper wrapper. Fold the sides over the filling and roll up tightly to form a roll.
Prepare the Dipping Sauce:
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In a small bowl, combine the soy sauce, rice vinegar, honey, fresh lemon juice, minced garlic, and chopped cilantro. Mix well to combine.
Assemble and Serve:
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Arrange the seafood dumplings and vegetable rolls on a large platter.
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Serve with the dipping sauce on the side.
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Garnish with additional fresh cilantro, mint, and basil leaves for a colorful and artistic presentation.
Enjoy your delicious Artistic Platter of Seafood Dumplings and Vegetable Rolls!