Star Fusion Restaurant in Philadelphia serves up local favorites with a twist and its owner created her dream business that also helps the community.
Darlene Jones opened her newest restaurant amid the pandemic and told "Good Morning America" that despite the hurdles with COVID-19, getting the kitchen open was about something bigger than a grand opening.
"I want to be a face for everybody who lives in this neighborhood to see that they can do it, too," she said. "These are dreams and goals I had every since I was a little girl."
She opened her first restaurant in 2015 and her newest spot hires people who were formerly incarcerated to help give them a fresh start.
"I love that I get to employ people of this neighborhood," Jones said. "I remember growing up watching my uncle go in and out of jail because you couldn't find the right place to work and it would give him a second chance."
"Food is 100% my passion," she said. "When I'm making creating these dishes, it's about the people who serve -- so it's it means more than just selling chicken wings."
Jones also shared the popular cheesesteak spring roll recipe and how to recreate the fried dish at home.
Jones said you "can't come to Philadelphia without having a Philadelphia cheesteak" which prompted her idea, "why not have it better in a [spring] roll."
Prep Time: 15 minutes
Cook Time: 3 minutes
Ingredients
Shaved rib eye or sirloin beef
1 ounce butter
1 ounce flour
4 cups heavy cream
4 ounces sharp cheddar cheese
1 cup Gruyère or shaved Parmesan
Pinch of sugar
Pinch of allspice
1 small shallot, finely chopped
1 ounce Dijon mustard
Oil
Salt and pepper to taste
Directions
To prepare the béchamel sauce: Heat butter in a medium-size saucepan. Whisk in flour and stir, and cook over low heat until light cream in color, at least one minute. Let cool.
Gradually add heavy cream to the roux mixture and beat with a whisk.
Bring sauce to a boil, stirring constantly. Reduce heat to a simmer.
Add minced shallots to the sauce. Simmer at least 15 minutes stirring occasionally. Season with salt, allspice and pepper. Strain and place plastic wrap over sauce to prevent a skin from forming. Keep warm in a water bath.
Add cheddar cheese and Dijon mustard, whisk over low heat until the cheese is melted with a smooth consistency.
To prepare the spring rolls: In a hot frying pan add the beef and stir until cooked through. Drain the meat.
Add béchamel sauce to meat. Place in refrigerator for 30 minutes.
Place spring roll wrappers on a large sheet pan. Add 2 ounces of the meat and cheese mixture to each wrap. Roll and tuck the sides, then seal with light egg wash or corn starch.
Heat two inches of oil in a large skillet or preheat a deep fryer to 375 degrees and fry the prepared spring rolls for 3 minutes each.
Let cool on a wire rack and serve.
