Shrimp Egg Rolls w/ sides of asian -style fried rice and ginger carrots
close up of all the fried goodness!
shrimp egg rolls
1 package egg roll wraps (ie nasoya - found in refridgerator case near tofu http://www.nasoya.com/nasoya/pasta_eggroll.html)
1 lb shrimp
1 tbsp olive oil
2 tbsp fresh grated ginger
2 c chinese cabbage
1 c bean sprouts
1/2 c shreaded carrot
3 scallions- diced
1 tbsp hosin sauce
1/2 c veg oil to fry
sauces to dip:
3 tbsp chinese mustard
and
3 tbsp soy sauce
1 tsp sesame seeds
1 scallion - diced
1) clean, shell and de-vein shrimp - then dice
2) on med heat w. oil - add shrimp to pan- cook while stirring for 3-5 min or until pink
3) add ginger, cabbage, bean sprouts, carrots and scallion - mix together
4) add hosin sauce and combine - remove from heat
5) placing wrapper at an angle (with a corner facing you) - place 1 tbsp of mixture on wrap fold bottom corner into center, then sides into center and then roll and place seam down on papertowel or wax paper
6) repeat for remaining rolls (approx 20)
7) heat oil on med in large pan - once hot, place egg rolls in oil - Carefully! oil will splatter- do not crowd the pan- you will most likely need to do them in 2-3 batches
8) flip to brown other side after 3 min - remove once brown and set on paper towel to remove excess oil
9) serve with mustard or soy, seasame and scallion mixture
chinese -style fried rice
2 c brown rice
4 c water
2 tbsp olive oil
2 eggs
4 scallions- diced
1/4 red bell pepper - diced finely
1/4 green bell pepper -diced finely
1/4 c peas (frozen is OK!)
2 tbsp soy sauce
1 tsp seasame oil
1) prepare rice in electric cooker (approx 40 min)
2) in hot pan with oil - scramble eggs
3) add rice, veggies and soy sauce - stir to combine
4) cover and heat on low for 5 min to blend flavors
5) remove from heat and add seasame oil
the carrots were from trader joe's! and while good were a little too buttery for my taste
