Apr 19 2024 2 mins 3
Michaela Duke, sous chef at Michelin-starred restaurant, Dirt Candy in New York City, shows us how she makes Zucchini Spring Roll Rangoon. She starts with a salad of torn zucchini, squash blossoms, and bamboo, dressed in vegan fish sauce and lime juice. She creates a wanton-like shell by frying a zucchini dusted in cornstarch. The crispy zucchini shell is filled with a creamy puree of zucchini and squash blossom.
