2 ratings

Conch Egg Rolls with Key Lime-Wasabi Aioli

Almost every restaurant in the Florida Keys has conch on their menu

“Almost every restaurant in the Florida Keys has conch on their menu either as conch chowder, conch fritters, cracked conch, or conch steak,” says Stoky, whose conch egg rolls with key lime-wasabi aioli is served at his restaurant, Mile Marker 88 in Islamorada.

This recipe is courtesy of Chef Bobby Stoky and served at Mile Marker 88



For the Egg Rolls

  • 3 Egg yolks
  • 1/2 Pound ground conch

  • 1 head Japanese cabbage
  • 1 carrot, shredded
  • 1 Tablespoon soy sauce
  • 2 Tablespoons white wine
  • 1/4 head radicchio
  • 12 spring roll wrappers
  • Oil for frying
  • Salt & pepper to taste

For the Key Lime Aioli

  • 5 large egg yolks
  • 6 garlic cloves peeled and pressed
  • 1/3 Teaspoon 1/3 tsp. salt
  • 2 key limes, juiced
  • 1 Cup vegetable oil
  • Ground white pepper
  • 1 key lime, zested
  • 2 Tablespoons prepared wasabi


For the Egg Rolls

Sauté conch with soy sauce, white wine, salt and pepper. Cook for 5 minutes, then strain and save liquid.

Set aside to drain and cool to room temperature.

Cook cabbage and carrots in pan with liquid. Cook until vegetables are covered with liquid and just begin to wilt. Strain and discard liquid.

Set aside to cool to room temperature and dry vegetables once cool, by wringing out vegetables in a cheesecloth or a clean kitchen towel.

Combine conch and vegetables and place 1 1⁄2 - 2 tablespoons of mixture in the center of spring roll wrapper and roll into an egg roll shape.

“Seal” top edge of egg roll by moistening inside top corner of the spring roll wrapper with egg yolks.

Chill egg rolls for at least 30 minutes in refrigerator before frying.

Fry until golden brown.

For the Key Lime Aioli

Place all ingredients (except oil) in food processor or blender and blend well.

Slowly incorporate oil.

Mix until aioli achieves the desired consistency.

Mix in the prepared wasabi to taste.