Chef Bliss created these spring rolls for a tasting menu that was served to the High Times staff in New York. Each dish on that incredible buffet was sautéed in, brushed with, or otherwise infused with cannabis butter and oil. These sativa shrimp spring rolls would benefit from using a strain such as Haze, with a terpene profile that will match the Asian flavors.
STONES 6
MANGO SAUCE
1 mango, peeled and diced
1 clove garlic, finely chopped
1 tablespoon sugar
1 tablespoon coarsely chopped ginger
½ small habanero pepper, seeded and finely chopped
¼ cup orange juice
2 tablespoons rice wine vinegar
1 teaspoon THC Oil (see recipe)
SPRING ROLLS
½ cup plus 3 tablespoons THC Oil (see recipe)
¼ cup sliced shiitake mushrooms
1 teaspoon plus 2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon chopped garlic
1 tablespoon chopped shallot
⅓ cup julienned or shredded carrots
⅓ cup julienned red and yellow bell peppers (an even mix of both colors)
½ napa cabbage, shredded
2 tablespoons Asian chili paste
2 teaspoons lime juice
2 tablespoons sliced green onions
1 tablespoon chopped ginger
2 tablespoons chopped cilantro
2 teaspoons salt, plus more to taste
2 teaspoons black pepper, plus more to taste
1 pound rock shrimp, cleaned and deveined
One 12-ounce package spring roll wrappers
1 egg
½ cup cornstarch
1. To make the mango sauce, in a medium saucepan over high heat, combine mango, garlic, sugar, ginger, habanero, orange juice, and rice wine vinegar. Bring to a boil, then simmer over reduced heat for 5 minutes. Remove from heat and allow to cool.
2. In a blender or food processor, combine the mango mixture with THC Oil and blend until smooth. Set aside.
3. To make the spring rolls, in a small frying pan, heat 1 tablespoon of the THC Oil on high. Add mushrooms and cook until golden brown, then add 1 teaspoon of the soy sauce and 1 teaspoon of the sesame oil. Transfer to a bowl and set aside.
4. Reheat pan over high heat and add 1 tablespoon of the THC Oil. When oil is hot, add the garlic, shallot, carrots, bell peppers, and cabbage and sauté for 1 minute, then add the chili paste, 2 tablespoons of the soy sauce, the lime juice, green onions, ginger, and cilantro. Drain vegetables in a strainer (if you leave the liquid in when the spring roll is fried, it will explode) and season with salt and black pepper. Set aside.
5. Reheat pan over high heat and add 1 tablespoon of the THC oil. When oil is hot, add the shrimp and sauté until fully cooked. Remove from heat, drain, chop roughly, and season with a pinch of salt and pepper. Mix with mushrooms and vegetables in a small bowl—this is your spring roll filling.
6. To assemble, lay out your spring roll wrapper diagonally, with a corner pointing toward you, so it looks like a diamond shape. Whisk the egg, and brush a thin layer onto the spring roll wrapper.
7. Spread 2 tablespoons of the filling in the middle of the wrapper and bring the bottom corner of the wrapper over the filling, then fold in the sides and roll upward, making the roll as tight as you can. Roll in the cornstarch on a plate and set aside. Repeat with remaining filling and wrappers.
8. In a large frying pan, heat remaining ½ cup THC oil to 350°F. Panfry rolls until golden brown. Do not crowd the pan; fry only a few rolls at a time so you can turn them easily. Drain on paper towels and serve with the mango sauce.
A brash young chef, Bliss has been working in the medical-marijuana-edibles field for quite some time. First, he pioneered a business of sweets that parodied brand-name candies and later turned his attention to a line of savory spreads using roasted garlic, sun-dried tomatoes, and pesto, all to rave reviews from dispensary patrons. Currently, Chef Bliss is the creative genius behind Concentr8, an edibles company that makes his famous Pot Corn popcorn.
