|spring roll mixture|
PB Shrimp Spring Rolls Makes 16
1/2 head cabbage sliced and diced
3 carrots julienned (reserve one for the stir fried rice)
2 TBSP soy sauce
2 TBSP oyster sauce
2 TBSP peanut butter
1 1/2 cups frozen shrimp defrosted and diced
1 pkg spring roll wrappers (mine were frozen in the Asian aisle)
2 TBSP mixed cornstarch in water for sealing
2-3 inches oil for frying
Defrost the spring roll wrappers overnight. Bring to room temperature, remove from the package and cover with moistened paper towels. Prepare the carrots and cabbage in a wok heated with a little vegetable or peanut oil. Fry for 3-5 minutes. The veggies will cook when frying. Cool the veggies down before attempting to fill the spring rolls. I used 2 TBSP of veggies in each wrapper.
Carefully peel the first wrapper and use 2 TBSP of the cabbage mixture and place on the wrapper on
|be sure to straighten out your wrapper|
Store on a sheet pan as you are making them. They will rip apart if you try to stack them on top of each other. Also try to make them more slender looking. This is much like making tamales, you find what works for you after making a few.
|Don't store like this|
Heat the oil in the wok. It's ready when you start to see rippling at the bottom. Fry 3-4 spring rolls at a time until light or golden brown. Remove and drain on paper towels. Keep warm in the oven until ready to serve.
Note: Cooling the rice makes for a rice that isn't mushy and clumps together.
Shrimp Fried Rice
2 cups cooled cooked rice
2 TBSP soy sauce
1 carrot cut into coins
veggies of your choice (I like to use frozen mixed veggies)
1 egg scrambled
1 diced onion
2 TBSP oil
In a wok or large frying pan heat the veggies for 2-3 minutes. Add the cooked shrimp and toss for an additional 3 minutes. Next add the rice and soy sauce. Flip several times until all of the rice is coated with the soy sauce. Next make a spot in the wok for the egg. Scramble and toss into the rice. Fry the rice for 2-3 more minutes stirring often. Serve with your favorite spring rolls.